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!
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.
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!
If you begin canning salsa verde and make this recipe, tag me on instagram with #heartbeetkitchen, or @heartbeetkitchen!
- 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
- Have jars ready for canning, sterilized and hot.
- 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.
- 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.
- 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.
- 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.