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    Home | Canning Recipes

    Salsa Verde Recipe

    Dated: July 21, 2012 Last Modified: December 15, 2022 by Sarah Mock 4 Comments. As an Amazon Associate, I earn from qualifying purchases. This post contains affiliate links.

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

    Salsa verde is one of my favorite Mexican food condiments. This is my version of a homemade green salsa recipe. A great recipe for using up extra tomatillos.

    salsa verde ready for the water bath canner

    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. This recipe would be great to serve along with sous vide sea bass.

    I wanted to call attention to one of the most popular posts on my site: the Philly cheesesteak eggrolls.

    What is salsa verde?

    Salsa verde translates from Spanish to 'green sauce'. I am making this recipe 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 with the hot water bath canning method.

    What is Salsa Verde made of?

    Salsa verde is made from tomatillos, garlic, jalapeño peppers, green bell pepper, vinegar, salt and lime juice. This recipe can be served fresh or follow the easy canning instructions. 

    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. tomatillo in water blanching
    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!

    Canning instructions:

    salsa verde in ball mason jars blue funnel
    1. Pour the hot salsa into hot jars.
    2. Place 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.
    salsa verde in mason jar being lowered into the boiling water with blue tongs

    ❄️ Storage Tips

    How long will this recipe keep?

    Unopened, and properly canned it will last on the shelf, or in your pantry for a year. Once you open the jar store it in the refrigerator with a lid and a ring for up to two weeks.

    📝 Frequently asked questions, answers and tips:

    Is salsa verde spicy?

    As with any salsa, the answer is, it depends. If you use spicy green peppers, then your salsa 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.

    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 salsa verde, will use tomatillo and/or green tomatoes. Both are delicious and both are great seasonal salsas.

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    Easy salsa verde

    Sarah Mock
    Easy salsa verde canning recipe and water bath canning instructions. By canning salsa verde you can enjoy your favorite green salsa all year long.
    4.62 from 34 votes
    Pin Recipe Print Recipe
    Note From Sarah

    There is more to a recipe than just the recipe card. Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

    Prep Time 20 mins
    Cook Time 10 mins
    Total Time 30 mins
    Prevent your screen from going dark, toggle to button to the right to turn GREEN
    Course Canning Recipes
    Cuisine Mexican
    Servings 5 quarts
    Calories 156 kcal

    EQUIPMENT

    Canning Jar Lifter
    Ball Mason 8oz Jars
    Granite Ware Stock Pot
    Ball Preserving Starter Kit
    Silicone Food Funnel

    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 with 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.

    Notes

    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.
    Is salsa verde spicy?
    As with any salsa, the answer is, it depends. If you use the spicy green peppers, then your salsa 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.

    Nutrition

    Serving: 1Calories: 156kcalCarbohydrates: 29gProtein: 5gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gSodium: 430mgFiber: 9gSugar: 17g

    Nutrition Disclosure

    Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.

    Tried this recipe?Let us know how it was!

    Sharing of this recipe to social media is both encouraged and appreciated. Please share the direct link back to the recipe. Copy/Pasting and/or screenshots of the recipe to any social media is strictly prohibited. Content and photographs are copyright protected. SavoringTheGood®

    originally published Jul 21, 2012

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    • Fig Preserves Recipe {No Pectin}
    7358 shares
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    About Sarah Mock

    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 13 years Sarah helps the home cook prepare her recipes with professional results.

    Reader Interactions

    Comments

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      Recipe Rating




    1. Sarah Mock

      January 16, 2022 at 11:51 am

      I love how you adjusted the recipe to meet your own tastes. That is an excellent substitution.

      Sarah

    2. Lana M

      January 15, 2022 at 8:55 pm

      I finally made my first Salsa Verde from scratch using this recipe. It’s absolutely delicious. I did cut the recipe in half to make sure I was going to like it. I hate green bell peppers; used green chilies instead. It came out awesome!!

    3. Sarah

      June 23, 2018 at 6:37 pm

      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.

    4. jan

      June 23, 2018 at 4:40 pm

      5 stars
      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?

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