Salsa Verde Recipe

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.

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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, whereas 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:

• tomatillos, peeled
• garlic (optional)
• jalapeño peppers
• Green peppers, bell or poblano
• vinegar
• lime juice (fresh if you have it)
• lime zest (if you are feeling fancy)
• salt

How To Make Salsa Verde:

1. Peel the papery husk off the tomatillos and blanch them in simmering water for 5 minutes.
2. Drop them in an ice bath to stop the cooking process.
3. Give the tomatillos a rough chop and throw them in the food processor.
4. Pulse them in the food processor until they are thoroughly pureed.
5. Pour into a large bowl.
6. Plus together the garlic, jalapeño peppers and 2 cups of green peppers in a food processor.
7. Combine your tomatillo puree and pepper puree in a large pot.
8. Add 1 cup vinegar 1 Tablespoon lime juice, zest of the lime, 1 teaspoon salt
9. Stir till combine and slowly bring to a boilover 
10. Boil 5 minutes over high heat.
11. Get a big spearing spoon and skim the white foamy stuff off the top of your salsa.
12. Cool and enjoy!

How To Can Salsa Verde

1. Pour the hot salsa verde into your hot jars.
2. Pop on a clean, new lid.
3. Finger tighten a ring onto the jar.
4. Carefully lower the jars into the hot water bath with at least 1 inch of water covering the jars.
5. Process 10 minutes.
6. Remove from the hot water and allow to cool completely.

Continue to Content

Yield: 5 quarts

Easy salsa verde

Print

Easy salsa verde canning recipe and water bath canning instructions. By canning salsa verde you can enjoy your favorite green salsa all year long.

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

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

1. Blanch the tomatillos in simmering water for 5 minutes.
2. Drop them in an ice bath to stop the cooking process.
3. Give them a rough chop and throw them in the food processor.
4. Process them until till they are thoroughly pureed.
5. Pour into a large bowl.
6. Puree together with the garlic, jalapeño peppers, and 2 cups of green peppers
7. Combine your tomatillo puree and pepper chop in a large pot.
8. Add 1 cup vinegar 1 Tablespoon lime juice, zest of the lime, 1 teaspoon salt
9. Stir till combine and slowly bring to a boil.
10. Boil 5 minutes.
11. Get a big spearing spoon and skim the white foamy stuff off the top of your salsa.

How To Can Salsa Verde

1. Pour your salsa verde into your hot jars.
2. Pop on a clean new lid.
3. Finger tighten a ring onto the jar.
4. Carefully lower the jars into the hot water bath with at least 1 inch of water covering the jars.
5. Process 10 minutes.
6. Remove from the hot water and allow to cool completely.

Recommended Products

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• 
  Ball Pint Mason Jars, 16 oz, Set of 12
• 
  Norpro Canning Jar Lifter

Nutrition Information:

Yield:

5

Serving Size:

1
Amount Per Serving:Calories: 156Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 430mgCarbohydrates: 29gFiber: 9gSugar: 17gProtein: 5g

Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.

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Sarah Mock

CEO/Owner/Founder/Culinary Blogger

Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 11 years Sarah helps the home cook prepare her recipes with professional results.

originally published Jul 21, 2012