Easy salsa verde canning recipe and water bath canning instructions. By canning salsa verde you can enjoy your favorite green salsa all year long.
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 Recipe.
Canning Salsa Verde
Simple instruction on how to create and water bath can fresh salsa verde. Green salsa is so delicious and with this recipe you can enjoy it year round.
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.
Salsa Verde Salsa Recipe
This year I was able to find tomatillo plants and they LIVED!
Small victories people.So when the tomatillos looked like the ones I find in the grocery store (with the dried papery shells) I picked as many as I could find and set off to make salsa verde.
Pictured above is a heavy 4 pounds of tomatillos.
Let your kids peel off the papery shells.
When they get tired of peeling shells, go ahead and peel the rest yourself. Wash them in cool water.
Green 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 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.
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 such a good recipe.
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.
Recipe Video
Pin to Pinterest:
originally published Jul 21, 2012
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?
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.