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salsa verde // tomatillo salsa

Recipe: Canning Salsa Verde, Made With Tomatillos

A recipe for canned salsa verde, made from charred tomatillos, peppers, onions, and cilantro. Making this green salsa will be one of the best things you did all summer!
4.48 from 194 votes
Prep Time :25 minutes
Cook Time :40 minutes
Total Time :1 hour 5 minutes
Yield: 4 to 5 half pints
Author: Amanda Paa



  • 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, chopped
  • 1/3 cup minced cilantro
  • 2 1/2 teaspoons cumin
  • 1 teaspoon smoked spanish paprika
  • 1 1/2 teaspoons kosher salt
  • 1/2 cup white vinegar
  • 3 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, peppers, and garlic in a food processor by pulsing, until they are finely chopped. 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/garlic, along with the 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. * (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 cool, listen for the pop!


*Resist tasting the salsa before it is processed in the hot water bath. The hot water bath and heat will balance the vinegar and acidity. If you taste it prior to this, it will taste vinegar-y. But that will all go away with the heat of the hot water bath. 
*Store jars in a cool, dark space. Eat within 18 months of canning date.