Salsa verde is one of my favorite Mexican food condiments. This is my version of a homemade salsa verde recipe. A great recipe for using up green tomatoes or fresh tomatillos.
If you love this green salsa recipe be sure to try my black bean corn salsa recipe. I love to serve these two salsa recipes with taco stuffed shells or my One Pot Enchilada Casserole. If you have never made your own pickled onions, you NEED to make them and add them to every Mexican dish.
What is salsa verde?
Salsa verde translates from the Spanish to ‘green sauce’. I am making salsa verde as the green salsa from Mexican cooking with ingredients of tomatillos, garlic, jalapeño peppers, green peppers, lime juice and salt. This salsa can be served fresh but by adding vinegar you are able to can the salsa verde with the hot water bath canning method.
What is Salsa Verde made of?
Salsa verde is a green salsa made from tomatillos or green tomatoes, garlic, jalapeño peppers, green bell pepper, vinegar, salt and lime juice. This recipe can be served fresh or follow the easy canning instructions.
Is a tomatillo a green tomato?
While tomatillos can resemble green tomatoes they are not the same. Both are fruits but tomatillos will not ‘ripen’ to a color other than green and they are covered in a natural sticky film along with a papery outer shell that easily peels off.
What is the difference between salsa and salsa verde?
Red salsa differs from salsa verde in that a red salsa will use red tomatoes and chili or jalapeno peppers, where as green salsa or, salsa verde, will use tomatillo and/or green tomatoes. Both are delicious and both are great served with tortilla chips or with your favorite Mexican recipes.
Is salsa verde spicy?
As with any salsa, the answer is, it depends. If you use the spicy green peppers, then your salsa verde will be spicy. If you use the green bell peppers exclusively, your salsa verde will be milder. The wonderful part about making your own salsa verde is you are able to customize the spiciness to your own liking.
How long will salsa verde last?
Unopened, canned salsa verde will last on the shelf, or in your pantry for a year. Once you open the green salsa store it in the refrigerator with a lid and a ring for up to two weeks. But it is rare that we have salsa verde last that long! This is a favorite family recipe.
Salsa Verde Ingredients:
- 4 pounds tomatillos, peeled
- 4 cloves garlic (optional)
- 6-7 jalapeño peppers
- 2 cups chopped Green peppers, bell, poblano
- 1 cup vinegar
- 1 Tablespoon lime juice (fresh if you have it)
- zest of the lime (if you are feeling fancy)
- 1 teaspoon salt
Salsa Verde Recipe:
- Peel the papery husk off the tomatillos and blanch them in simmering water for 5 minutes.
- Drop them in an ice bath to stop the cooking process.
- Give the tomatillos a rough chop and throw them in the food processor.
- Pulse them in the food processor until till they are thoroughly pureed.
- Pour into a large bowl.
- Plus together the garlic, jalapeño peppers and 2 cups of green peppers in a food processor.
- Combine your tomatillo puree and pepper puree in a large pot.
- Add 1 cup vinegar 1 Tablespoon lime juice, zest of the lime, 1 teaspoon salt
- Stir till combine and slowly bring to a boil over
- Boil 5 minutes over high heat.
- Get a big spearing spoon and skim the white foamy stuff off the top of your salsa.
- Cool and enjoy!
How To Can Salsa Verde
- Pour the hot salsa verde into your hot jars.
- Pop on a clean, new lid.
- Finger tighten a ring onto the jar.
- Carefully lower the jars into the hot water bath with at least 1 inch of water covering the jars.
- Process 10 minutes.
- Remove from the hot water and allow to cool completely.
Easy salsa verde
Easy salsa verde canning recipe and water bath canning instructions. By canning salsa verde you can enjoy your favorite green salsa all year long.
Ingredients
- 4 pounds tomatillos, peeled
- 4 cloves garlic, optional
- 6-7 jalapeño peppers
- 2 cups chopped Green peppers, bell, poblano
- 1 cup vinegar
- 1 Tablespoon lime juice, fresh if you have it
- zest of the lime, if you are feeling fancy
- 1 teaspoon salt
Instructions
Salsa Verde Directions
- Blanch the tomatillos in simmering water for 5 minutes.
- Drop them in an ice bath to stop the cooking process.
- Give them a rough chop and throw them in the food processor.
- Process them until till they are thoroughly pureed.
- Pour into a large bowl.
- Puree together the garlic, jalapeño peppers, and 2 cups of green peppers
- Combine your tomatillo puree and pepper chop in a large pot.
- Add 1 cup vinegar 1 Tablespoon lime juice, zest of the lime, 1 teaspoon salt
- Stir till combine and slowly bring to a boil.
- Boil 5 minutes.
- Get a big spearing spoon and skim the white foamy stuff off the top of your salsa.
How To Can Salsa Verde
- Pour your salsa verde into your hot jars.
- Pop on a clean new lid.
- Finger tighten a ring onto the jar.
- Carefully lower the jars into the hot water bath with at least 1 inch of water covering the jars.
- Process 10 minutes.
- Remove from the hot water and allow to cool completely.
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Nutrition Information:
Yield:
5Serving Size:
1Amount Per Serving:Calories: 156 Total Fat: 4g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 0mg Sodium: 430mg Carbohydrates: 29g Fiber: 9g Sugar: 17g Protein: 5g
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originally published Jul 21, 2012
jan says
im going to try and make the salsa verde tomorrow, can you add cilantro or just you just add it fresh when you open a new jar of salsa?
Sarah says
Jan,
I would add it fresh when you go to use the salsa. Adding fresh herbs to canned items is not advised as it could throw off the Ph of the salsa.