Canning Salsa Verde, Made With Tomatillos
By Amanda Paa – Updated April 26, 2026
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Let’s just call this liquid gold my friends.
Canning a batch of salsa verde, made from beautiful tomatillos (you’ll see at the farmers market with a husk coving them, and green skin underneath, resembling a green tomato), charred peppers, cilantro, and cumin, will be one of the best things you did all summer! And then you’ll be able to make any of these 17 delicious recipes that use salsa verde throughout the year.
The main ingredient in this green salsa are tomatillos, which have a papery husk that is removed before using. I grow them each summer in my garden. To note, tomatillos are not the same as green tomatoes.
After having some amazing chicken and white bean enchiladas with a spicy salsa verde while on vacation in Playa Del Carmen, 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.
Salsa Verde is commonly used in Mexican and Central American cuisine, where it is used as a key ingredient in dishes like enchiladas, tacos, and stews. The inclusion of fresh herbs, such as cilantro and/or parsley, gives salsa verde a fresh and herbaceous taste. The freshness is key! And the combination of ingredients like garlic and onion adds depth, balancing the tanginess and spiciness of the peppers.
To achieve a deep, slightly smoky 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 like to make my Fiery Roasted Salsa for canning the same way. 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 paprika. 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 fruits, like strawberry rhubarb jam, 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 spice (heat) level 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 green chile chicken soup, on tacos, or enchiladas. It will definitely add deep flavor to whatever ryou choose!
Yield: 5 half pints
Equipment
Ingredients
- 3 pounds tomatillos, husks removed and halved or quartered
- 1 cup coarsely chopped onions
- 1 cup coarsely chopped peppers (I use a mix of green bell, jalapenos, and thai chilies to add heat)
- 6 cloves garlic, chopped
- 1/3 cup minced cilantro
- 2 teaspoons cumin
- 3/4 teaspoon smoked paprika
- 1 1/2 teaspoons kosher salt
- 1/2 cup bottled lime juice
Instructions
- Before you start, here's a video tutorial that shows the process of making this recipe.
- 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, put the onions, peppers, and garlic into a food processor, pulsing until finely chopped. Empty this mixture into the sauce pot you will be using to cook the salsa.
- Then remove tomatillos from oven, let cool a few minutes, and add to food processor. Put in the raw tomatillos you reserved. Pulse until finely chopped. Add all tomatillos and juices to the sauce pot that has the onions/peppers/garlic, along with the cumin, paprika, salt, and lime juice. Bring to a boil and then turn down heat to a simmer for 15 minutes. During the last minute of cooking add the minced cilantro. * (see note.)
- 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 completely cool on a flat towel; listen for the pop so you know that it is properly sealed! See notes below about tasting the salsa.*Now that you've made the salsa, here are 17 delicious recipes that use salsa verde!
Notes
*RESIST tasting the salsa before it is processed in the hot water bath and for at least 2 days after you have canned it. The hot water bath and settling time will balance the acidity. Also, if you have never eaten tomatillos before, know that they are tart, bright, and citrusy so that will be reflected in the salsa. If you do taste it early, don’t freak out if you can taste some lime juice, that will subside as the flavors settle in the jar and balance.
*This recipe was updated in 2023, after doing more testing with only lime juice instead of a lime juice and vinegar combination. So if you see comments with reference to vinegar that is why. I had feedback that the vinegar was a bit too sharp, that’s why the recipe now reflects it using only lime juice for the acidity component.
*If you made this in past years and loved it (I do!), the recipe is exactly the same except it used to call for 1/2 cup white vinegar and 2 tablespoons lime juice rather than the 1/2 cup lime juice you see now.
*Store jars in a cool, dark space. Eat within 18 months of canning date.
*Although this is a recipe for tomatillos, if you are looking for something to do with green tomatoes, my Creamy Roasted Green Tomato Soup is delicious.
Did you make this?
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September 9, 2011
Rebecca
July 29, 2025
This was my first time making salsa verde, but I got a great deal on tomatillos at the farmers; market, so why not? I followed your recipe exactly (used green peppers and poblanos), except for one thing: I tasted it before I jarred it. DELICIOUS!
Amanda L. Smith
July 27, 2025
I so excited to try this! Can I use Serrano and Anaheim peppers for this??
Thanks for sharing!!!
Amanda Paa
July 27, 2025
yes! For your first batch I’d use a higher ratio of Anaheim to Serrano, as the Anaheim will be milder and you don’t want to make it too spicy your first time., and add more serranos as suits your taste for the next batch.
Mary
July 26, 2025
Would it be okay to use frozen jalapeños, i have some that were washed and frozen from last year?
Tyler H
June 28, 2025
This is the second year in a row I have made this. I love this recipe. Do always prepare more than 5 jars though. I usually come out with about 6.5 half pint jars. I don’t can the .5, I just stick it in the fridge to use!
Sandra
February 20, 2025
Great recipe
Ashley Heil
November 11, 2024
Can I use this salsa base to make chicken pozole verde?
Amanda Paa
November 11, 2024
Yes! In fact I use it for the base of my Green Chile Chicken Soup.
Sheena
October 21, 2024
Delicious. The last salsa verde recipe I used had you acidify with lemon juice instead of lime juice. And I like the flavor of the lime juice so much better. Will definitely make again.
Amanda Paa
October 22, 2024
So glad you enjoyed it!
Jennifer
October 12, 2024
I accidentally put 1 whole medium white onion instead of a cup. This is my first time making salsa. It still tastes good after cooking but is it still safe for later? ☹
Amanda Paa
October 13, 2024
Hi Jennifer! I can’t say for certain. You could call the Iowa State canning hotline, they answer safety questions related to canning using their researched and tested knowledge.
Julie k Constenius
October 4, 2024
Is it ok to use pint jars to can rather than 1/2 pint jars?
Amanda Paa
October 13, 2024
Yep! Just increase processing time to 20 minutes.
Laura Petersen
September 30, 2024
I have green Roma tomatoes. Will this recipe work with those using all the same ingredients and amounts?
Susan Foster
September 30, 2024
Currently making this recipe. Quick Question to confirm is it 8 ounces on onion and 8 ounces of peppers. Thanks,
Lisa Perrin
September 30, 2024
I forgot to add the cilantro! Can I add it later when i open the jars to use them?
Amanda Paa
September 30, 2024
Yes! You can stir it in when you open each jar.
Dani
September 2, 2024
My husband and I made this recipe today. Tasting it, before canning, was devine. Can’t wait to try after they sit and the flavours meld together!
Amanda Paa
September 2, 2024
yay, love to hear that! thanks for making the recipe.
Patricia Faussett
August 28, 2024
I made this before the changes without vinegar and you said the recipe was the same except for the lime juice; however the old recipe called for 2 lbs of tomatillos, while the update says 3 pounds. So now I am confused. Do we use more tomatillos with only lime juice?
Amanda Paa
August 28, 2024
Hello! Yes, 3 pounds as written.
Shawn Bruner
August 24, 2024
I made this today and of course I had to taste. I used a green pepper and five small Serrano peppers. I tasted after bringing to a boil and it was Hot! After simmering and adding the cilantro was less spicy and cilantro forward. Tastes great can’t wait to try again in a couple of weeks. Entering in Fair and at local Fall Fest which will be judged by local Hispanic Restaurant. Wish me luck!
Ellen Mumford
August 17, 2024
Hi, I made this recipe for the 1st and forgot to taste until a week later! It is Delicious!!! I’m converted!! Never had made tomatilla green salsa until now.
Weighed the tomatillas and measured everything else!! Thank you so much for the recipe!!
Amanda Paa
August 17, 2024
So glad to hear you enjoyed it! And it’s actually recommended to not taste it for at least a few days to let the flavors come through, so I’m glad you did! Thanks for making the recipe ❤️
Diane
August 4, 2024
Can I use fresh lime juice instead of bottled lime juice?
Amanda Paa
August 4, 2024
Hello! For safety purposes, canning professionals recommend using bottled lime juice because it is uniformly acidified to have a consistent and dependable acid level. When you’re canning things like tomatoes (or watermelon jelly) and you need to reliably get those foods into a safe pH zone, that consistency is important. So up to you to make that decision.
Mike Blackledge
May 7, 2024
I am thinking of making this recipe and then freeze drying it instead of canning. Would there be any dangers in that.
Laurie Ann Ragle
December 18, 2023
I don’t cook my salsa verde is it something that needs to be done in order for the canning process
Kris
November 9, 2023
Wondering if I can simmer longer to make it thicker?
Amanda Paa
November 9, 2023
Yes, you definitely can! It will also thicken as it cools.
Diane
November 1, 2023
Hello,
I was wondering if I could use garlic in a jar. I usually have fresh, but I’m completely out. Will that be safe? Thank you!
Amanda Paa
November 1, 2023
Hello! You could you use it in equal amounts as long as the jarred refrigerated garlic does not have any oil in it, which would make it unsafe for canning.
Wendy
October 23, 2023
Hi,
I m wondering how Ican use frozen tomatillos for this recipe,,obviously with out the roasting part
Thankyou
Chell
October 28, 2023
As you stated, just skip the roasting part and follow the recipe.
Nancy
February 11, 2024
Hi I used frozen, I slightly thawed them then roasted them, and poured off the excess liquid which I saved to add during canning if too thick.
CAD
October 17, 2023
Is it possible to used green tomatoes instead or tomatillos? I know it will taste different but would it be decent?
Amanda Paa
October 17, 2023
Hello! Green tomatoes and tomatillos have a different ph value, so the safety would not be guaranteed. According to the U.S. Food and Drug Administration, a tomatillo has a pH of 3.8, whereas a tomato has a pH of 4.3–4.9.
RICHARD CLINGERMAN
October 5, 2023
Awesome! I feel like I’ve had this recipe sitting here forever but realize it’s only been posted for a couple of years. I’ve tons of tomatillos this year so I went for it. After roasting color into most of my fruit I blended and cooked as instructed. The peppers I added were all red already so my version isn’t so green, but gorgeous nonetheless. I lumped some other lingering canning projects still littering our dining room table and called it a night. I’m so glad I did this. We always end up freezing tomatillos because I’m often overwhelmed late in the harvest season but I’m so glad I finally did it. Thank you for the moral support and the inspirational recipe.
Amanda Paa
October 6, 2023
Yay, I’m so glad you enjoyed the recipe and found a delicious way to use all your glorious tomatillos!
Mary
October 2, 2023
Maybe it’s in here somewhere but how many jars does this make and size?
Amanda Paa
October 2, 2023
hello! this makes about 5 half pints.
Penny Hibbard
September 27, 2023
How do I convert into pounds, 18 cups?
Chell
October 28, 2023
There’s a helpful conversion chart on The Spruce Eats website.
TILLY HURLBURT
September 23, 2023
Very nice recipe, easy to follow and made a lovely thick salsa. Grew my own tomatillos this year and was very happy with the results. Another batch in the works as soon as they ripen.
Amanda Paa
September 24, 2023
Great, I’m so glad you enjoyed it! And homegrown tomatillos are really just the best.
Kit
September 23, 2023
Hi, I am going to be making this today. Since some of the folks who I plan on giving this to don’t care for cilantro so, I am wondering if omitting it will it be a problem? I read through the other comments and I only saw one person ask but I didn’t see a reply so I am hoping you see this today so I can move forward. It sounds delicious and I am a huge salsa Verde fan!!
Amanda Paa
September 23, 2023
hello! you can omit the cilantro if you prefer, it will not affect the safety. enjoy!
Michelle Findley
September 22, 2023
Do I have to use bottled lime juice or can I use fresh? I have tons on my lime tree that I’d like to utilize but unsure of the shelf life using fresh limes and the safety.
Amanda Paa
September 22, 2023
Hello! For safety purposes, canning professionals recommend using bottled lime juice because it is uniformly acidified to have a consistent and dependable acid level. When you’re canning things like tomatoes (or watermelon jelly) and you need to reliably get those foods into a safe pH zone, that consistency is important.
Juanita
September 14, 2023
Hi, I’m back again. Getting ready to make some salsa verde to can for the first time. Can you use freeze dried cilantro instead of fresh? If so, is the measurement any different? Thanks!
Amanda Paa
September 15, 2023
Yes you can! I would use the same amount.
Ann Taglieri
September 13, 2023
Sorry forgot to give 5 stars
Christine
August 23, 2023
I’m so glad I found this recipe! Very simple to follow for me as a newbie to water bathing. Tastes delicious, I hope to have another big batch of tomatillos to make more of this recipe this summer!
Amanda Paa
August 23, 2023
so glad you enjoyed it! thank you for making the recipe!
Ann Taglieri
September 13, 2023
Thank you so much for this recipe. I made one batch and it was gone within a week. The grand babies love it. I just finished making a triple batch so let’s see how long that last.
Amanda Paa
September 13, 2023
So glad to hear that, Ann! Thanks for making the recipe.
Holly
August 20, 2023
Have used this recipe for 3 years now, sometimes my own small modifications with spices, but always yummy, family and friends love it!
Amanda Paa
August 20, 2023
So glad this recipe has become a staple for you!
Juanita
August 20, 2023
Hi. I’m not a fan of cumin.Can it be omitted? Or possibly reduce the amount called for? Thanks!
Amanda Paa
August 20, 2023
Yes, you can omit the cumin! It will not change the safety of the recipe.
Kathy E. Doisy
August 18, 2023
I haven’t made this yet but I just want to thank Amanda for being so careful about the canning process! That guarantees that I will be making this later in the week. I know so many people that think they can just make up their own recipe and can it. It’s crazy!
narissa Fenner
August 13, 2023
best ever!!! So so delicious!!! Made last year, had questions about pints instead of half pints! Last year I bought local organic tomatillos because mine failed, saved the seeds and planted them this year and they are gorgeous!! I’m so excited. I want to make it in pints, the ball books say pints and half pints are same processed time. What do you think and or do?!?
Amanda Paa
August 13, 2023
Hello! I’m so glad you enjoyed the salsa verde! For this recipe, pint jars are processed for 20 minutes (so just 5 additional). So fun that you had a successful crop this year!
Amanda Paa
August 11, 2023
FOR MY READERS: *This recipe was updated in 2023, after doing more testing with only lime juice instead of a lime juice and vinegar combination. So if you see comments with reference to vinegar that is why. I had feedback that the vinegar was a bit too sharp, that’s why the recipe now reflects it using only lime juice. It’s absolutely delicious; I loved it before but I think it’s even better now with this little change. I’ve made two batches this summer already! — AMANDA
Sam
October 25, 2022
Can I safely start this, go to the point of simmering, but stop before simmering snd frudgerate it until the next day?
Amanda Paa
October 26, 2022
That will be fine, just make sure to reheat to hot, so that you’re filling the hot jars with hot salsa when you go to can!
Val
October 3, 2022
Made a batch of this,I grew the tomatillo for the first time made your salsa verda I put 5 Thai chilies plus ,green peppers and a banana pepper and jalepeno,going to make another batch tommorow just with less Thai chilies,the taste is so good
Jennifer
September 20, 2022
I’ve been looking for a recipe that uses a good amount of peppers as my garden was very productive this year. This recipe does not disappoint!! I doubled it for the amount of tomatillos and peppers I had on hand but didn’t change anything at all. This is by far the best salsa verde I’ve ever made or tasted. :)
Amanda Paa
September 21, 2022
So wonderful that your garden was abundant! Glad you liked this recipe. I often double it as well.
Doug
September 15, 2022
It tastes superb, but I only got 4 quarter pint jars. Weighed my tomatillos out and put in one cup of assorted peppers and one large onion.
Patricia
August 20, 2022
Very good thanks for sharing!
Alana
August 19, 2022
Hi Amanda, Your reviews are wonderful and I am going to make this soon as my Tomatillos are coming on strong. I am not able to do lime juice, can this be done with lemon juice? If so, is it the same amount for safety?
Amanda Paa
August 19, 2022
Hi Alana! Yes, you could use bottled lime juice or bottled lemon juice interchangeably in canning without affecting the safety. They have nearly equal ph levels.
Helen Murphy
August 14, 2022
Sounds interesting. I used to can many years ago and found it rewarding. Do you count the 15 minutes from the time you put the jars into the hot water or bring water back to a boil and then count 15 minutes? Might have to try this.
Amanda Paa
August 16, 2022
Hi Helen! The water should still be simmering when you add the jars back into it, so 15 minutes from adding the jars to the simmering/boiling water.
Trent
August 11, 2022
This is, by far, the best salsa verde recipe that I have found. I smoke the peppers and love to use a variety (poblano, Anaheim, jalapeño, bell, and just about anything!). So many offers to buy it from me whenever I bring it! I’ve used it for the past three years now and will not stray!
Amanda Paa
August 11, 2022
Yay, so glad to hear that Trent! I love the idea of smoking the peppers – we just got a smoker. What temp do you smoke them at?
Trent J. Doerges
June 16, 2023
I actually grill up all the peppers first and then cold smoke them for about 1 hour or so after I seed them.
Ginnie
December 12, 2022
What kind of wood chips did you use to smoke them and for how long?
Richard
July 19, 2022
Made this the other night for the first time. Usually, I do a.red salsa, but decided to try a Verde style and came across this recipe. Absolutely AMAZING how it turned out. Though, I decided.to.ise.straight Jalapenos from the garden, seeds and all, and added 2 Tbsp of Cayenne Powder. Has a mild-medium but “sneaky” heat! I will definitely be making this again!
Amanda Paa
July 20, 2022
Fabulous, so glad you liked it!
Ashley
July 14, 2022
Is that lime juice from concentrate?
Amanda Paa
July 14, 2022
Hi! Yes, it’s bottled lime juice like this which is from concentrate (as listed on ingredient panel).
Amber Schroder
September 13, 2024
Could I leave out the lime juice completely and just use vinegar? Or is there another replacement other than lemon juice?
Amanda Paa
September 14, 2024
Hi Amber! In the notes section of the recipe card I have some suggestions about using vinegar.
Kara
July 2, 2022
Hi! This sounds amazing! I will be harvesting a bunch of tomatillos this year and this seems like the perfect way to use them! Unfortunately, I am allergic to garlic. Do you know if it would affect the acidity/safety if I just leave the garlic out?
Thanks for the recipe and for your help!
Amanda Paa
July 3, 2022
Hi Kara! The p.h. of tomatillos is 3.8, which is more than 50% of this recipe, and garlic has a ph 5.8. F Removing the garlic should be okay, as not having it included would only further lower the ph of the entire recipe, which is a good thing for canning safety. I always consult the Penn State Extension for questions like this. I am not
Patty in CO
June 9, 2022
If I just cook this; then refrigerate it (not can it), do I leave out or reduce the vinegar or do I cook it longer? You stated that the vinegar and heat of canning changes the flavor.
Amanda Paa
June 9, 2022
Hi Patty! That’s a good question. I haven’t tested it without canning it. My best guess would be that you could leave out the vinegar and increase the lime juice to 1/4 cup. Making it this way, the recipe is not safe for canning so be sure to refrigerate. Let me know how it turns out.
Patty in CO
June 9, 2022
Thank you so much….I love the idea of the smoked paprika and cumin, but I may have to pull out my canner for this if it doesn’t work out without the vinegar….It just sounds so delicious….I usually add a bit of salsa verde to my guacamole to make it stretch further and it seems to cut down on the guac turning black on top. Thank you so much for all your recipes (and I love all the “Sunday morning” chats!)
Tanja Canavan
March 18, 2022
What happens if you only have 4 1/2 cloves of garlic on hand. Will this make it unsafe? Also, if I want to add cumin, can I ?
Amanda Paa
March 18, 2022
Yes, will still be safe if you only have 4 1/2 cloves garlic, and yes you can add a bit of cumin!