If you're a salsa lover like me, you're going to fall head over heels for this green tomatillo salsa for canning. It's bright, tangy, and packed with a punch of flavor that only tomatillos can deliver. I made this batch last summer when I had a mountain of tomatillos from the farmer's market, and let me tell you, it became a staple in our pantry. Whether you're topping tacos, layering nachos, or just scooping it up with chips, this salsa is everything you want it to be—and because it's made for canning, you can enjoy the fresh taste of summer all year long. Let's dive into this homemade salsa for canning journey!
Zesty Green Tomatillo Salsa for Canning
Prep Time 30 minutes mins
Cook Time 20 minutes mins
Total Time 50 minutes mins
Course Appetizer, Condiment
Cuisine Mexican
- 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
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.
Congratulations! You've just made an amazing batch of homemade canned salsa!
Pairings
This green tomatillo salsa for canning is endlessly versatile. Here are some of my favorite dinner ideas to pair with it:
- Taco Night: Drizzle it over carne asada or chicken tacos.
- Grilled Meats: It's incredible spooned over grilled pork chops or chicken breasts.
- Breakfast: Splash it over scrambled eggs or inside breakfast burritos.
- Party Appetizer: Mix it into guacamole for a fresh twist or serve with tortilla chips.
- Seafood: Try it with fish tacos or grilled shrimp for a refreshing contrast.
FAQs
1. What type of tomatoes should I use if I want to mix in tomatoes?
If you want to turn this into a canned salsa recipe with fresh tomatoes, opt for Roma or plum tomatoes. They’re meatier and have less water content, perfect for a thicker salsa.
2. Can I make this into a red salsa instead?
Absolutely! Swap out the tomatillos for roasted fresh tomatoes to create a homemade salsa with fresh tomatoes. The method remains the same.
3. Is it necessary to use a water bath canner?
Yes, for safe canning, it's crucial. If you’re looking for how to can salsa the right way, always process your jars in a boiling water bath to avoid any health risks.
4. Can I adjust the spice level?
Of course! For a mild salsa recipe, remove all the seeds from your peppers or reduce the number of peppers. To make it spicier, add serrano peppers or keep the seeds.
5. What's the difference between this and a traditional homemade salsa for canning?
Green tomatillo salsa tends to be more tangy and vibrant compared to the deeper, richer flavor of red tomato-based salsas. Both are excellent homemade canned salsa options!
6. Can I freeze this salsa instead of canning?
Sure thing! Just leave about an inch of space in your containers for expansion.
7. How long does canned salsa last?
When properly canned, this salsa for canning can last up to a year or more. Always check for a proper seal and any signs of spoilage before consuming.
8. Can I use bottled lime juice?
For safe canning, bottled lime juice is recommended because it has a standardized acidity level. It’s a key part of many salsa canning recipes.
