Table · field guide
Canned Salsa Verde (Tomatillo)
Tomatillos come in fast once they start, and salsa verde is the best way to save them. This is a canned, shelf-stable salsa verde, so the acid step is not optional. Tomatillos are only borderline acidic, which means you add bottled lemon juice to every jar. Roast, blend, acidify, and process. Here is how.
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Why this one works
Tomatillos have a bright, tart flavor that turns into a salsa you will use on eggs, tacos, and chicken all winter. Roasting them first deepens the flavor and softens the skins. About 3 pounds of tomatillos makes roughly 5 pints.
This is a tested-ratio recipe. The peppers, onion, and lime give it flavor, but the added acid is what makes it safe to store on a shelf instead of the fridge.
Pick and prep the tomatillos
Pick tomatillos when the papery husk splits and the fruit fills it out. Peel off the husk and rinse off the sticky film underneath. Ripe tomatillos are firm and bright green; overripe ones turn yellow and taste flat.
Roast the tomatillos and peppers under a broiler or on a sheet pan until charred in spots, about 10 minutes. That char is the freshness cue for a salsa with real depth instead of a raw, grassy taste.
Keep it safe
Do not treat this like a fridge salsa where you can add whatever you want. Tomatillos are borderline acidic, and the peppers and onion are low-acid, so you must add measured acid. Add 1 tablespoon of bottled lemon juice per pint (2 tablespoons per quart) before filling. Use bottled for a steady acidity.
Because changing the vegetable amounts can change the safety, follow a tested recipe from the National Center for Home Food Preservation for your jar size. Leave 1/2 inch of headspace. Process pints for 15 minutes in a boiling-water canner, and adjust the time up for your altitude. Check every jar sealed after 12 to 24 hours, and refrigerate any that did not.
How long it keeps
Sealed jars keep their best quality for about 12 months in a cool, dark pantry. Label each jar with the date and eat the oldest first. Once opened, keep it in the fridge and use within a week.
One honest caveat: home canning is not the place to freestyle a recipe. If you want to add extra peppers or leave out the lime, do not can it. Make it fresh and keep it in the fridge instead.
Recipe
Ingredients
- 3 lbs tomatillos, husked and rinsed
- 2 to 4 hot peppers (jalapeno or serrano), seeded
- 1 cup chopped onion
- 4 cloves garlic
- 1/2 cup chopped cilantro
- 1 tsp canning or pickling salt
- 1 tsp ground cumin
- Bottled lemon juice (1 tbsp per pint jar)
Method
- Roast tomatillos and peppers under a broiler until charred in spots, about 10 minutes.
- Blend or chop the roasted tomatillos, peppers, onion, garlic, cilantro, salt, and cumin to your texture.
- Bring the mixture to a boil in a pot, then simmer 10 minutes.
- Wash jars and keep them hot. Add 1 tbsp bottled lemon juice to each pint jar.
- Ladle hot salsa into jars, leaving 1/2 inch headspace. Remove air bubbles and wipe rims.
- Set lids and bands finger-tight and lower jars into the canner.
- Process pints 15 minutes at a full rolling boil, adjusting for altitude.
- Cool 12 to 24 hours, check every seal, and refrigerate any jar that did not seal.
Questions, answered straight
No. Tomatillos are only borderline acidic, and the peppers and onion are low-acid. Add 1 tablespoon of bottled lemon juice per pint (2 per quart) so it is safe to can and store on a shelf.
Not for canning. Changing the vegetable amounts can change the safety. Follow a tested recipe from the National Center for Home Food Preservation for your jar size, or make it fresh and keep it in the fridge.
Leave 1/2 inch of headspace and process pints 15 minutes in a boiling-water canner. Adjust the time up for your altitude, then check that every jar sealed after it cools.