Homemade Tomatillo Salsa Recipe | Easy Salsa Verde Canning Method - Fresh, Bright, and Ready for the Pantry
Tomatillo salsa is the kind of recipe that makes weeknight meals taste special without much effort. It’s tangy, a little smoky, and perfect on tacos, eggs, grilled chicken, or just a bowl of chips. This version keeps things simple but authentic, with roasted tomatillos, jalapeños, and fresh cilantro for a vibrant finish.
Ingredients
- Tomatillos (3 pounds), husks removed and rinsed
- White or yellow onion (1 medium), peeled and quartered
- Garlic (4–6 cloves), peeled
- Jalapeños or serrano peppers (2–4), stems removed; seed for milder salsa
- Fresh cilantro (1 small bunch), tender stems and leaves
- Lime juice (2–3 tablespoons), preferably fresh
- Apple cider vinegar or distilled white vinegar (2–4 tablespoons, 5% acidity)
- Kosher salt (1–2 teaspoons), to taste
- Ground cumin (optional, 1/2 teaspoon)
- Water or low-sodium chicken/vegetable broth (optional, 1/4–1/2 cup to adjust thickness)
- For canning: 4–6 half-pint jars, new lids, rings, canning pot, jar lifter, and a clean towel
Instructions
- Prep the tomatillos. Remove husks and rinse off the sticky residue. Pat dry. Preheat your oven to 425°F (220°C). Line a sheet pan with parchment for easy cleanup.
- Roast the vegetables. Add tomatillos, onion quarters, whole chilies, and garlic cloves to the pan. Drizzle with a little oil (optional) and roast 15–20 minutes, flipping once, until tomatillos blister and release juice and peppers soften. A few charred spots are great for flavor.
- Blend to your preferred texture. Transfer roasted vegetables and any pan juices to a blender or food processor. Add cilantro, 2 tablespoons lime juice, 2 tablespoons vinegar, 1 teaspoon salt, and cumin if using. Pulse for chunky, or blend smooth. Add a splash of water or broth only if too thick.
- Taste and adjust. You want bright, tangy, and lightly salty. Add more salt, lime juice, or vinegar to balance. For canning, keep the total acidity (lime + vinegar) at least 3–4 tablespoons for this batch to maintain safe pH.
- Simmer for a few minutes. Pour the salsa into a pot and bring to a gentle simmer for 5–10 minutes. This melds flavors and prepares it for canning. If using fresh now, you can cool and serve.
- Prepare for canning. Wash jars, lids, and rings. Keep jars hot (in simmering water or a 200°F oven). Bring a large canning pot to a boil with a rack on the bottom.
- Fill the jars. Ladle hot salsa into hot jars, leaving 1/2-inch headspace. Wipe rims with a damp towel, center lids, and screw on rings to fingertip-tight.
- Process in a boiling water bath. Place jars on the rack in the boiling pot. Ensure they’re covered by at least 1 inch of water. Process 15 minutes for half-pints (adjust for altitude; see Pitfalls section). Start timing when water returns to a rolling boil.
- Cool and check seals. Remove jars, let cool 12–24 hours. Lids should be concave and not flex when pressed. Label and store sealed jars in a cool, dark place. Refrigerate any unsealed jars and use within a week.