Heartbeet Kitchen
Tomatillo Salsa Verde
September 9, 2011 in Appetizer · Canning and Preserving · Fall · Recipe Box · Summer · Vegetables · 28 Comments

Let’s just call this liquid gold my friends. Salsa Verde made from beautiful tomatillos, charred peppers, cilantro, cumin. Just yum. Fresh salsa disappears in our house within a matter of days. From sweet to savory, mild to spicy, different textures – the possibilities are endless.

Homemade Salsa Verde (tomatillo salsa) : a canning recipe
After having some amazing chicken and white bean enchiladas with a spicy salsa verde while on vacation in Playa Del Carmen with the boyfriend, I’ve wanted to recreate it. Using a recipe I slightly adapted from the Ball Blue Book Guide to Preserving, this Tomatillo Salsa Verde is a keeper. The only adaptations I made to the recipe were the spices and types of peppers. To achieve a deep, slightly smoked flavor I did two things:

1. I roasted 3/4 of the tomatillos in a hot 500 deg. oven until the juices were sizzling out of them and they were slightly charred. I kept the other 1/4 raw to make sure the end product still had a nice green color.
2. I added quite a bit more cumin and then what really sealed the deal – smoked spanish paprika from Penzeys Spices. It has such great flavor that comes from it being naturally smoked over oak fires.

Salsa Verde

Note: I checked with the University of Missouri Extension services to make sure these changes were safe which was a very useful discussion to learn about canning safety!It is extremely important when canning things like salsa or other vegetables that you use a tested recipe from either the  National Center for Home Food Preservation, a state extension, or Ball Canning. These groups laboratory test their recipes for numerous requirements to ensure proper canning techniques and processing times that are utilized based on food acidity. The spiciness can be adjusted by using hot or mild peppers, or by adjusting the mix of peppers. You should not, however, increase the number of pounds or cups of peppers in the recipe; as well as onions. Increasing or decreasing the amount of peppers or onions can impact the acidity of the product, potentially making it unsafe.

Enjoy salsa verde as a simple appetizer with tortilla chips, added to a chicken tortilla soup, or smothered on enchiladas. It will definitely add deep flavor to whatever you choose!

Oh, and I can’t forget to mention another unique find at the market – ground cherries! How cute that they grow inside cute, paper latternlike husks? Eating them is like opening a fun little present every time you push one through the husk and pop it into your mouth. They burst with a unique flavor, a cross between a strawberry and pineapple, but not quite as sweet. What’s also cool about the husk is that it protects it from spoilage so they will stay good for up to six months if kept in a cool, ventilated place. You can make muffins, jams, marmalades, or savory tarts with them, but I prefer to eat them just as they are. If you can find some of these little treasures, be sure to try them!

Spicy Salsa Verde

(makes 4-5 half pint jars)

5 1/2 cups (about 2 pounds) chopped tomatillos, husked and cores removed
1 cup chopped onion
1 cup chopped peppers (i used a mix of green bell, jalapenos, and thai chilies)
6 cloves garlic, minced
1/3 cup minced cilantro
1 tablespoon cumin
1 teaspoon smoked spanish paprika
1/2 teaspoon salt
1/2 cup vinegar
4 tablespoons lime juice

Have jars ready for canning, sterilized and hot. Preheat oven to 500 degrees. Place 3/4 of the chopped tomatillos on a baking sheet, reserve remaining 1/4. Roast in the oven for about 20 minutes or until they are slightly charred and their juices are seeping out.

While they are roasting, chop the onion and peppers in a food processor. Remove and put into saucepot you will be using to cook. Then remove tomatillos from oven, let cool a few minutes, and pulse in food processor along with the 1/4 raw tomatillos that you reserved. Add all tomatillos to the saucepot that has the onions/peppers, along with the garlic, cumin, paprika, salt, vinegar, and lime juice. Bring to a boil and then turn down heat to a simmer for 10 minutes. During the last minute of cooking add the minced cilantro.

Ladle hot salsa into hot sterilized jars. Place sterilized rings and lids on top, then return to boiling water bath for 15 minutes. Remove and let cool, listen for the pop!

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28 thoughts on “Tomatillo Salsa Verde

  1. Pingback: Skillet White Chicken Chili Dip • HeartBeet Kitchen

    1. Amanda Paa Post author

      Hi Lesa! If you can this salsa, you leave it on your shelf in a dark spot for up to 18 months. Then once opened it will last in the refrigerator for 3-4 weeks. If you do not hot water bath can it, it will last in the refrigerator for 1 month once opened.

      Reply
  2. Staci G.

    Was curious how many Thai chilies and jalapeños you use. I love spicy but I don’t want to burn my face off either haha. Thanks :)

    Reply
    1. Amanda Paa Post author

      Hi Staci! For a mild-medium version of this salsa verde I typically use two medium sized jalapenos with seeds or 1 jalapeno and 1 thai chile. Maybe try that with one batch as a guide, then make it spicier if you like the next time. Enjoy!

      Reply
  3. Sherry Brotherton

    I made the salsa today & I have to say it turned out beautiful. I love the bite that you get from the jalapeño. Thank you for the recipe.

    Reply
  4. Delia

    Hi, I made this salsa verde recipe and unfortunately I used lemon juice instead of lime juice. Recipe is very sour, so how can I rectify this? Can you help?

    Reply
    1. Amanda Paa Post author

      Hi Delia! If you used lemon instead of lime juice, you can subdue the sourness by dissolving some sugar into it. This counteracts the acidity. Each time you open a jar, pour the salsa into a saucepan and bring it to medium heat. Stir in 1/2 tablespoon of sugar, then bring to a light simmer. Cook for about 4 minutes to help the sugar to dissolve. Taste, then add a little more sugar if still too sour. You can then add it back to the jar you canned it in and store it in the refrigerator.

      Reply
  5. juwain

    Hi I am wondering how you measured the tomatillos. After they were roasted? It says 5 1/2 cups of chopped tomatillos do you cut them up measure them and then roast them. Thanks for the help

    Reply
    1. Amanda Paa Post author

      Hello! It is 5 1/2 cups chopped tomatillos total (before roasting), then roasting all but about 1 cup of them for the part of the recipe that calls for the raw tomatillos. Hope that helps, enjoy.

      Reply
  6. Tiffany Fuller

    Hi! I was just wondering if I could substitute the tomatillos for Green Tomatoes? Also, how much would the flavor change without the smoked paprika (though that sounds amazing!)?

    Reply
    1. Amanda Paa Post author

      Hi Tiffany! I wouldn’t suggest green tomatoes because I think it will be too tart. You could go without the paprika though, it just adds a slight smokiness but is still great without it!

      Reply
  7. Connie

    Thanks for the recipe. If I am going to skip canning this should I omit the vinegar? I have ruined entire recipes at the very end when I toss in vinegar.

    Reply
  8. Mary S

    I was wondering how much salsa canned will I have with this recipe? I’m thinking of Christmas presents this year.
    Thanks, it sounds super yummy and easy to prepare.

    Reply
  9. Marie

    Can this be done without onions and garlic? My son has a food intolerance, sadly. I could make up the volume with peppers, but I don’t know if it effects the preservation?

    Reply

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