Tomatillo Salsa Verde Recipe & Canning

Tomatillos are small, bright green fruits wrapped in a thin, papery husk, and they’re the backbone of many fresh Mexican salsas. Their flavor is naturally tart and citrusy, which gives salsa its signature brightness. When selecting them, look for firm fruits with tight, dry husks and vibrant green skin. To prep, simply peel off the husks and rinse well—the surface can feel sticky, which is normal and washes right off. Tomatillos are at their peak from late summer into early fall, but they’re widely available year‑round and keep well in the fridge for about a week. They are very easy to grow in the ground and in pots; we love growing them every year.

Wash the jars, lids, and bands in warm, soapy water and rinse well. Place the jars right side up in a boiling‑water canner fitted with a canning rack. Do not boil lids. Add warm water until it covers the jars by about 1 inch. Bring the water to a boil and boil the jars for 10 minutes if you are below 1,000 feet elevation; add 1 minute of boiling time for every additional 1,000 feet. Reduce the heat and keep the jars hot until you’re ready to fill them.

Preheat the oven to broil. Wash and dry the peppers, then place them on a baking sheet. I’m using 4 medium jalapeño peppers and 2 Hatch chiles. Broil for about 5–8 minutes, turning as needed, until the skins are blistered on both sides.

Once the peppers come out of the broiler, transfer them to a heat‑safe bowl and cover them with a towel. Let them sit for about 15 minutes; the steam will loosen the skins, making them much easier to peel, and the peppers will cool enough to handle comfortably.

Husk, wash, and dry the tomatillos. Arrange them on a baking sheet and place them under the broiler. Broil until the tomatillos begin to blister and develop light char, which adds depth and a subtle smoky flavor to the salsa, about 8-10 minutes.

Once the peppers are cool enough to handle, trim the stem ends off of all of them. For Hatch or other large chiles you are using, peel and remove the outer skin, membranes, and seeds. For the jalapeños, keep some of the membranes and seeds if you want more heat. Peel away or leave the blistered skin of the jalapeños if you prefer; leaving some on adds smoky flavor and color to the salsa.

Add the peeled green chiles, jalapeños, broiled tomatillos, diced white onion, chopped garlic, cilantro, salt, black pepper, Mexican oregano, and cumin to a blender. Pulse until you reach your desired consistency. You may need to work in batches depending on the size of your blender.

Pour the blended salsa into a large stainless‑steel pot over medium heat. Pour in 1 cup of bottled lime juice. The added acidity ensures the salsa reaches a safe pH level for water‑bath canning. Bottled lime juice is important here because its acidity is standardized, while fresh limes vary too much to be safe.

Bring the salsa to a boil, stirring frequently so it doesn’t scorch on the bottom. Once it reaches a boil, reduce the heat to maintain a gentle simmer and cook for about 15 minutes, stirring often.

Ladle hot salsa into hot jars, leaving 1/2-inch head space.

Remove any air bubbles using a non‑reactive tool, then wipe the jar rims clean.

Place the lids on the jars and screw on the rings until fingertip‑tight.

Carefully lower the jars into the boiling water, keeping them upright. When using a jar lifter, make sure it is securely positioned below the neck of the jar (below the screw band of the lid). Tilting the jar could cause food to spill into the lid's sealing area. Make sure the water covers the jars by 1–2 inches. Place the lid on the canner. Begin timing once the water returns to a full boil. Process pints for 15 minutes at elevations from sea level to 1,000 feet. For 1,001–6,000 feet, process for 20 minutes; for 6,000 feet and above, process for 25 minutes. When the processing time is complete, turn off the heat, move the canner off the burner if possible, and carefully remove the lid. Let the jars rest in the hot water for 5 minutes before lifting them out. Place the jars upright on a towel‑lined countertop and leave them undisturbed for 12 to 24 hours. Jars may take several hours to seal, though many seal within the first 30 minutes or even during processing. After 12 hours, check the seals and clean the jars. Label with contents and date—store sealed jars for up to one year. Refrigerate any jars that did not seal.

Enjoy!

For more delicious salsas and canning tutorials, these are a few of our favorites:

• Taqueria-Style Salsa
• Peach Mango Jalapeno Salsa
• Pickled Whole Tangerine Peppers
• Pickled Cherry Peppers Recipe & Canning
• Pickled Banana Peppers Recipe & Canning
• Zesty Bread & Butter Pickles Recipe & Canning
• Pickled & Canned Jalapeno Peppers
• Pickled Chioggia Beets Recipe & Canning
• Mexican Carrots Pickle & Canning Recipe