Heartbeet Kitchen
Canning Salsa Verde, Made With Tomatillos
September 9, 2011 (last updated August 16, 2020) in Appetizers · Canning & Preserving · Fall · Recipes · Summer · 79 Comments

Let’s just call this liquid gold my friends.

Canning salsa verde, made from beautiful tomatillos (these are the green tomatoes you’ll see at the farmers market with a husk coving them), charred peppers, cilantro, and cumin, will be one of the best things you did all summer!

Canning Salsa Verde, Made With Tomatillos

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 while canning salsa verde, I did two things:

1. Roasted 3/4 of the tomatillos in a hot 500 deg. F 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.Added quite a bit more cumin and then what really sealed the deal – smoked spanish paprika from Penzeys Spices. Its great flavor comes from being naturally smoked over oak fires.

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.

Tomatillos have a papery husk. Used in salsa verde.The spiciness can be adjusted by using hot or mild peppers, or 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, on tacos, or enchiladas. It will definitely add deep flavor to whatever you choose!

steak tacos with salsa verde, limes in backround as well as glass of beer

If you begin canning salsa verde and make this recipe, tag me on instagram with #heartbeetkitchen, or @heartbeetkitchen!

salsa verde // tomatillo salsa

Recipe: Canning Salsa Verde, Made With Tomatillos

Yield: 4 to 5 half pints
Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour 5 minutes

A recipe for canned salsa verde, made from beautiful tomatillos, charred peppers, cilantro, and cumin, will be one of the best things you did all summer!


  • 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 kosher salt
  • 1/2 cup white vinegar
  • 4 tablespoons lime juice


  1. Have jars ready for canning, sterilized and hot.
  2. Preheat oven to 500 degrees F. 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.
  3. While they are roasting, chop the onion and peppers in a food processor. Remove and put into sauce pot you will be using to cook.
  4. 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 sauce pot 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 12 minutes. During the last minute of cooking add the minced cilantro.
  5. Ladle hot salsa into hot sterilized jars, and leave 1/2 inch head space. Place sterilized rings and lids on top, then return to boiling water bath for 15 minutes. Remove and let cool, listen for the pop!


Store jars in a cool, dark space. Eat within 18 months of canning date.

  • Facebook
  • Twitter
  • Pinterest
  • Google +
  • Stumble
  • Email

79 thoughts on “Canning Salsa Verde, Made With Tomatillos

          1. Marni

            Thanks for the recipe.I have 2 tomatilla plants that are goin nuts!I’ve used you recipe to make 11 jam jars so far and the plant is still comin on with more!🤯 do you have anymore ideas on what to do with them??
            I could load um up with coast pepper for my neighbor.(he eats those raw).but ID like to know if these have any others use.

    1. Miss Adelle

      It is the space at the top of the jar. The space above where your food stops and the top of the jar. If it calls for 1/2 inch headspace you want one half inch down from the top to be free of food and liquid.

    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.

  1. 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 :)

    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!

  2. 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.

  3. 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?

    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.

  4. 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

    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.

  5. 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!)?

    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!

  6. 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.

  7. 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.

  8. 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?

  9. Jodi Zimmerman

    I’m sure you know they aren’t green onions.. but your description says- green onions with the husks on them.

  10. Ana

    Thanks for sharing this recipe. We like the flavor and found the recipe easy to follow. As I planned to can the salsa, I really appreciated your safety instructions-I appreciate your research. We canned 4-8 oz 1- 4 oz and had another 4 oz to taste and refrigerate-I don’t think this will last long!

  11. Trish Lopez

    I’ve never heard of putting paprika or cumino in salsa verde and we always blanche and peel the tomatillos. The skins are tough! It’s an interesting take on such a culturally traditional sauce.

  12. Michele Wickey

    I made this last year and loved it very much. One thing I can’t remember is if I used fresh lime juice or bottled. I know when canning this can make a difference. Can you please let me know which one should be used. THANK YOU.

      1. Miss Adelle

        I was always told that you should use commercial lemon or lime juice for canning because the acidity of fresh lemons and limes vary from individual fruits and cannot be guaranteed, therefore I use store bought that guarantees how much acid is in it. That is my take on that. But I am using the recipe. But like another writer, I don’t really like the idea of cumin or smoked paprika in Salsa verde so I left it out. I haven’t got mine out of the canner but I did pressure can mine according to the USDA Guidelines which I check most any recipe I can. They allow for water bath but mostly they say things are safer when pressure canned. I am an avid canner and have been all my life since I was a child, also a professional cook and Artisan baker. Retired now. Thank you for your recipe. I didn’t read your blog, I don’t read any of them. But I liked the recipe.

        1. Miss Adelle

          I cooked Chili Verde Burritos last night with the canned Salsa Verde. I used a mixture of three Anaheim, 6 jalapenos, and 3 Serrano peppers (tripled the recipe) plus green bell peppers. My brother and I ate it and it was very good. It is much like my mother’s and it was kind of nostalgic for the two of us, our mother has been gone for 10 years and I haven’t made it for that long. I made 3 batches at once and got 16 total half-pints. My brother and I got mom’s old garden plot going again after lying dormant for a number of years. We grew our own Tomatillos and they are really easy to grow. Doing the last of them tonight, another two batches. Most of our garden is harvested now except the winter garden stuff. Thanks again for a very nice recipe. I like it for a master recipe…which is a basic recipe that you can adapt and add or subtract from keeping the generally shape of it all intact Something I learned from Julia Child.

  13. Peggy

    The salsa came out very good. I used poblanos & jalapeños. I don’t think this will last long once opened. I had a little left after filling the last jar, and just stuck that in the fridge. An excellent way to taste!

  14. Pat Sorn

    I want to follow your recipe but am concerned about using 6 cloves of garlic since I’m not a fan. Can I reduce that and have not affect the PH adversely?


    1. amandapaa Post author

      Hi Pat! The garlic isn’t overly present in the final salsa, since it is cooked well. If you did reduce, it would affect the PH, and I’m not sure how that would go.

  15. Karen

    Can I substitute banana, bell, and/or Anaheim peppers for the jalapeno and Thai or what do you recommend?
    I mean, how much would that change the flavor?
    Can’t handle the heat.
    It would still be pressure canned.
    NO I would not water bath but check with your local extension office.
    Remember to check your altitude and how many pounds of pressure and time you need because those affect the end product.
    Sorry not trying to be know it all. Just want to be safe.

    1. Amanda Paa Post author

      Hi Karen! Anaheim would be a great substitution. They have a higher acid level/ph, than jalapenos so they work well. Flavor will still be great.

  16. Nikki

    Due to an onion allergy I cannot include the onion. I know the recipe may not be as flavorful as the one you provided, but do you have any suggestions on how I can modify the recipe to exclude the onions, while keeping the acidity levels safe?

  17. Elizabeth

    If canning in pint jars instead of half pints, would water bath time be same, or would you increase by 5 minutes or so? Thanks!

      1. Elizabeth

        Thank you so much. Made today, and first time canner! They all sealed almost immediately. Recipe is so yummy. I’m going to try your other Fiery roasted one next. Would it be ok to leave out the cumin and cilantro in that recipe? I left them out of this one, and I hope that was ok….? Not sure why I didn’t ask you earlier! If not ok I could just eat all of the verde in the next couple weeks :)

  18. Cynthia A Sirk

    Thank you for publishing a recipe that can be canned. I make salsa verde often. Now I want to can it but never knew what was needed for safe preservation! I will be making this tomorrow!

  19. Karla

    With the tomatillos being naturally bitter doesn’t it add even more bitterness when adding lime juice plus vinegar ? I’m going to can the salsa verde. I’m just afraid it’ll be too bitter despite adding sugar to counteract

    1. Amanda Paa Post author

      Hi Karla! The lime juice and vinegar do not add bitterness. They are there mostly to balance the acid for safety of canning. We love this salsa verde and make it every year. :)

  20. Michelle Rice

    It’s a wrap! The recipe perfect, the outcome is delicious salsa verde. Doubled the recipe… glad we did. The combination of ingredients made for a wonderful blend. Special shout out to the smoked paprika.

  21. Laura Parks

    Thank you for this recipe! My sauce is a bit sweet…guessing the tomatillo bounty this year is just extra sweet. Do you know if we can double the recipe and if it is ok to add twice the cilantro?

  22. Crystal

    Hi Amanda. I made salsa verde for the first time but used a different recipe. I canned it but the recipe I used didn’t ask for vinegar. How long will this last without using the vinegar. Making another batch in a few days and I am definitely using your recipe. Any advice would be welcomed. TIA

    1. Amanda Paa Post author

      Hi Crystal! You will need to use the vinegar if you are planning on water bath canning for food safety, so that the acid ratio is correct. Is there a reason you are avoiding vinegar? Just trying to learn a little more so I can help you.


Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.