An easy salsa verde recipe using tomatillos that can be canned using a water bath. Loaded with flavor and no roasting required, you’ll want to keep a few jars of this tomatillo salsa in your pantry at all times!
My first experience with Salsa Verde was a jar I bought at Trader Joe’s about 5 years ago. Before that I’d never even heard of a green salsa or a tomatillo. A friend of mine recommended it as a base for a chicken and white bean chili that she made which was delicious and made me a fan of it forever.
Since then I have found many other uses for Salsa Verde and the best I’ve ever had is out of a taco truck in Ladson, SC. I have yet to make a batch as good as theirs but this easy salsa verde recipe is quite tasty.
This recipe doesn’t call for roasting the veggies beforehand, but if you do it does add a nice flavor to it.
To add even more flavor to this canned tomatillo salsa, just put the husked and washed tomatillos, onions, garlic cloves and peppers in a roasting pan and hit them under the broiler until they get roasty and a little charred. Or you can even grill all the veggies first.
I have another homemade salsa verde recipe here on the website that roasts the veggies first – it’s a smaller batch and not meant for canning so depending on how you are planning to use it and how much you need, check out that recipe also.
This easier tomatillo salsa recipe starts with all fresh raw veggies that get blended and cooked in a pot – even without the roasting it’s very flavorful and in my opinion much better than the store-bought stuff.
Keto Recipes Using Tomatillo Salsa
Cumin Dusted Strip Steaks with Salsa Verde Butter
Green Chicken Enchilada Meatballs
Spinach, Goat Cheese & Chorizo Omelette
Keto Chicken Soup – only 100 calories per bowl!
Roasted Poblanos Stuffed w/ Pulled Pork Chili Verde
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Easy Salsa Verde Canning Recipe
- Total Time: 55 minutes
- Yield: 12 pints 1x
- Diet: Diabetic
Description
An easy salsa verde recipe using tomatillos that can be processed in a water bath.
Ingredients
- 9–10lbs tomatillos husked, washed and cored
- 3 onions quartered skins removed
- 3 jalapeno peppers (remove seeds to reduce heat)
- 1 habanero pepper (remove seeds or omit altogether if you want a mild salsa)
- 8 garlic cloves, peeled
- 1 bunch cilantro (washed well),
- 1 cup lime juice (lemon will also work)
- 2 tablespoons dried ground cumin
- 1.5 tablespoons kosher salt (or to taste)
- 1 teaspoon cracked black pepper (or to taste)
- 4 dried & smoked chili’s – optional (can find in produce section of most grocery stores)
Instructions
- Place 1/3 of the tomatillos (or as much as will fit) into a blender or food processor.
- Blend until mostly smooth and add to a large stockpot.
- Repeat with the rest of the tomatillos until all of them are blended.
- Then blend the onion and garlic and add to pan.
- Blend the peppers, lime juice, and entire bunch (cut off roots if attached but leave stems) of cilantro together and add that to the pot.
- Then add your salt, pepper, cumin and dried chili’s to the pot and bring to a boil.
- Reduce heat and simmer for 20 minutes.
- Ladle into sterilized pint jars.
- Place the lids on the jars and tighten.
- Process in a boiling water bath for 15 minutes.
- Remove the jars and cool on the counter for up to 8 hours.
- If after 8 hours any of the lids aren’t vacuum sealed, repeat the water bath process, or store the unsealed jars in the refrigerator for up to 1 week or freeze for up to 6 months.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Condiment
- Method: canning
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4 cup
tammy says
i don’t have fresh garlic, can i use powder? thanks==tammy==
Mellissa Sevigny says
Yes – just find whatever the equivalent is and use that amount.
Diane Siracusa says
I was looking for an easy salsa verde bottling recipe for all my tomatilloes left at the end of the season and came across this recipe. I live in England and liked the conversion to metric too.
The taste of this salsa is fabulous, even though I had to use chili flakes instead of fresh ones.
Thanks so much for this great recipe. I shall definitely use it again. I have made a few salsa recipes and this is the best and easiest too.
Mellissa Sevigny says
Thanks so much Diane – really thrilled that this worked out for you!