Zesty Green Tomatillo Salsa for Canning
Equipment
- Large stockpot
- Blender or food processor
- Canning jars (pint size is perfect)
- New lids and rings
- Jar lifter
- Canning funnel
- Ladle
- Water bath canner
Ingredients
- 4 pounds fresh tomatillos husked and rinsed
- 1 cup chopped white onion
- 1 1/2 cups chopped fresh cilantro
- 6 cloves garlic peeled
- 3 jalapeño peppers seeds removed for milder salsa (optional)
- 2 tablespoons fresh lime juice
- 1 tablespoon salt
- 1 teaspoon ground cumin
- 1/2 teaspoon black pepper
- 1 cup water
Optional additions
- 1 cup chopped green bell peppers for a milder, sweeter flavor
- 1-2 serrano peppers for added heat if you like it spicy
Instructions
Prepare the Tomatillos
- Start by removing the papery husks from your tomatillos and give them a good rinse to remove the sticky residue. Quarter them for easier blending.
Roast for Depth (Optional but Recommended)
- For an extra punch of flavor that leans into an authentic salsa recipe, roast the tomatillos, garlic, and peppers on a baking sheet under the broiler for about 5-7 minutes. This caramelizes them a bit and adds a delicious smoky depth.
Blend the Ingredients
- In batches, blend the tomatillos, roasted garlic, peppers, onions, cilantro, lime juice, cumin, salt, and water until you reach your desired consistency. I like mine a bit chunky, but you can go smoother if you prefer.
Simmer the Salsa
- Pour the blended salsa into a large stockpot and bring to a gentle boil over medium-high heat. Reduce the heat and let it simmer for about 10 minutes, stirring occasionally.
Prepare the Jars
- While the salsa is simmering, sterilize your canning jars, lids, and rings by boiling them for at least 10 minutes. Keep the jars warm until you're ready to fill them.
Fill the Jars
- Using a canning funnel, ladle the hot salsa into the warm jars, leaving about 1/2 inch of headspace at the top. Wipe the rims clean with a damp cloth, place the lids on, and screw the rings fingertip-tight.
Process the Jars
- Place the jars in your boiling water bath canner. Make sure the jars are covered by at least 1-2 inches of water. Bring the water back to a boil and process for 15 minutes.
Cool and Store
- Carefully remove the jars using a jar lifter and place them on a towel-lined counter. Let them sit undisturbed for 24 hours. Check that the lids have sealed properly. Store your canned salsa in a cool, dark place.