Tomatillo Salsa Recipe with Canning Tips

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. Devon, of Nitty Gritty Life, makes chile verde with pork and tomatillo salsa verde throughout fall and winter.

Beef Tongue Tacos Recipe | Tacos de Lengua

Tomatillo Salsa Recipe – 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.

Tomatillo Salsa 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
Tomatillo Salsa Recipe – 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. 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.

tomatillo salsa verde

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.
  3. Canning in quart size Mason jars requires the process time to be 20 minutes (up to 1,000 ft). An additional 5 minutes must be added for altitudes between 1,001 to 6000. Anything higher than 6,001 feet above sea level the processing time is 30 minutes.
Recommended process time for Canning Tomatillo Salsa Verde using a steam or boiling-water canner.
Process Time at Altitudes of
Style of Pack Jar Size 0 – 1,000 ft 1,001 – 6,000 ft Above 6,000 ft
Hot Pints 15 min 20 25

canning tomatillo salsa

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Printable Recipe Card – Canning Tomatillo Salsa
To make things easier, enjoy this printable recipe card for your convenience!

Tomatillo Salsa Recipe with Canning Tips

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.

Course: Canning
Cuisine: Mexican
Keyword: tomatillo salsa recipe
Servings: 5 pints

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

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

  • Remove the outer husk from tomatillos and wash thoroughly. Cut larger tomatillos into quarters and smaller ones in half. Add to stainless steel stockpot.
  • Add all other ingredients to stockpot, stir frequently over high heat until mixture begins to boil.
  • Reduce heat and simmer for 20 minutes.
  • Using an immersion blender, or stand blender, mix ingredients to create a nice verde sauce.
  • Using hot, clean pint jars, ladle tomatillo salsa verde into jars, making sure to leave 1/2-inch headspace.
  • Remove air bubbles, add additional verde is needed.
  • Wipe rim of jars with a clean cloth dipped in water, add warmed lids, and rings to finger tight.
  • Process jars according to your elevation (see processing times in blog).

Canning Tomatillo Salsa | Hot Pack Method

    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. 
    4. Canning in quart size Mason jars requires the process time to be 20 minutes (up to 1,000 ft). An additional 5 minutes must be added for altitudes between 1,001 to 6000. Anything higher than 6,001 feet above sea level the processing time is 30 minutes. 

    *Please note, this is not a recipe found on the NCHFP’s website, but a safe modification of the recipe.

    tomatillo salsa recipe

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