Canning Tomatillo Salsa Verde

A great tomatillo salsa recipe is needed to make verde sauce, which is a must to serve with Mexican foods. However, canning tomatillo salsa verde is the next best thing to consuming it the same day.

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A good recipe means following the recipe. An excellent recipe means a little of this and a little of that. This also rings true with many canning recipes; as long as you are a seasoned canner and understand how to make the necessary adjustments to recipes.

*Thank-you goes to the NCHFP for loosening the reins for what is considered ‘safe’ when canning high acidic foods.

Growing and Using Tomatillos

Growing tomatillos is fairly easy to do. This plant loves warm direct sunlight up to 8 hours a day, and two plants are required in order to cross-pollinate. But make sure to read up on growing tomatillos. With a little attention these plants will produce a high yield.

Aside from using tomatillo salsa verde as a dip for tortilla chips, this green salsa has a plethora of other uses. Typically, verde sauce is used to prepare Mexican dishes. We enjoy it as an ingredient for chicken and pork dishes.

• Skillet fried chicken topped with this amazing tomatillo salsa verde recipe
• Slow cooker pulled pork with verde sauce topping with home canned stewed tomatoes
• Served on top of tacos de lengua is by far our most favorite way to consume it.

In addition to preserving tomatillo salsa, fresh tomatillo salsa is also available.

Canning Tomatillo Salsa Verde Recipe

This recipe calls for canning the tomatillos in their whole form, however, the ingredients can be transformed into a verde sauce by blending it prior to canning.

Ingredients

• 5 cups Tomatillos, husked and cut in half
• 5 cups Yellow Onions, chopped
• 2 Jalapeno Peppers, washed, seeded, and diced
• 1/2 bunch Cilantro, washed and roughly chopped
• 8 cloves Garlic, chopped
• 2 tablespoons ground Cumin
• 1 tablespoon coarse smoked Sea Salt
• 1 bay leaf, dried
• 1/2 cup Organic Granulated Sugar, optional
• 1 cup bottled Lime juice

Feel free to cater this tomatillo salsa recipe to your liking. Also, for a spicier salsa verde include the jalapeno seeds in the recipe.

Equipment

• Stainless steel stockpot or heavy bottom pot
• Steam or Hot Water Bath Canner
• Immersion Blender or Stand Blender
• Air Bubble Remover
• Jar Funnel
• Mason Jars

Instructions

1. Remove the outer husk from tomatillos and wash thoroughly. Cut larger tomatillos into quarters and smaller ones in half. Add to a stainless steel stockpot.
2. Add all other ingredients to the stockpot, stir frequently over high heat until mixture begins to boil.
3. Reduce heat and simmer for 20 minutes.
4. Transform this tomatillo salsa recipe into a salsa verde with the use of an immersion blender or stand blender. Mix until the desired verde consistency is met.

Canning Tomatillo Salsa | Hot Pack

1. Using hot clean half pint jars, ladle tomatillo salsa verde into jars, making sure to leave a 1/2-inch headspace.
2. Remove air bubbles, add additional verde if needed.
3. Wipe rims of jars, add warmed lids, and rings to finger tight.
4. Process jars according to your elevation (see chart below).

Notes

1. A large batch of tomatillo salsa can be made and cooked overnight (no longer than 8 hours) in the crockpot on low or a large roaster oven on 130 degrees.
2. Tomatillo salsa can be canned as is or as salsa verde.

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Yield: 5 pints

Tomatillo Salsa Recipe with Canning Tips

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A great tomatillo salsa recipe is needed to make verde sauce, which is a must to serve with Mexican foods. However, canning tomatillo salsa verde is the next best thing to consuming it fresh.

Prep Time 45 minutes

Processing time for pints based on my elevation 20 minutes

Total Time 1 hour 5 minutes

Ingredients

• 5 cups Tomatillos, husked and cut in half
• 5 cups Yellow Onions, chopped
• 2 Jalapeno Peppers, washed, seeded, and diced
• 1/2 bunch Cilantro, washed and roughly chopped
• 8 cloves Garlic, chopped
• 2 tbsp ground Cumin
• 1 bay leaf,, dried
• 1/2 cup Organic Granulated Sugar,, optional
• 1 cup bottled Lime juice
• 1 tbsp smoked coarse Sea Salt, , optional

Instructions

1. Remove the outer husk from tomatillos and wash thoroughly. Cut larger tomatillos into quarters and smaller ones in half. Add to stainless steel stockpot.
2. Add all other ingredients to stockpot, stir frequently over high heat until mixture begins to boil.
3. Reduce heat and simmer for 20 minutes.
4. Using an immersion blender, or stand blender, mix ingredients to create a nice verde sauce.

Canning Tomatillo Salsa | Hot Pack Method

1. Using hot, clean pint jars, ladle tomatillo salsa verde into jars, making sure to leave 1/2-inch headspace.
2. Remove air bubbles, add additional verde is needed.
3. Wipe rim of jars with a clean cloth dipped in water, add warmed lids, and rings to finger tight.
4. Process jars according to your elevation (see processing times in blog).

Notes

1. For a salsa verde with a bit of kick, add jalapeno peppers with seeds. 
2. A large batch of tomatillo salsa can be made and cooked overnight (no longer than 8 hours) in the crockpot on low or a large roaster oven on 130 degrees.
3. Tomatillo salso can be canned as is or as verde. 

Equipment

• Stainless steel stockpot or heavy bottom pot

• Steam or Hot Water Bath Canner

• Immersion Blender or Stand Blender

• Air Bubble Remover

• Jar Funnel

• Mason Jars

Nutrition Information:

Yield:

5

Serving Size:

1 grams
Amount Per Serving: Unsaturated Fat: 0g

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Whether you are canning tomatillo salsa verde to be served with a dish or as a dip for chips, it is a great item for the pnatry!

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