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–+ servings
Easy salsa verde
Sarah Mock, savoring a glass of red wine, smiles warmly indoors near a staircase. With her long brown hair and light blouse, she exudes relaxed elegance in this candid headshot.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.
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Three mason jars filled with homemade Salsa Verde.
Prep Time20 minutes
Cook Time10 minutes
Prep Time30 minutes
servings5 quarts

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.

Nutrition

Serving: 1 | Calories: 156kcal | Carbohydrates: 29g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Sodium: 430mg | Fiber: 9g | Sugar: 17g

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 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.
CourseCanning Recipes
CuisineMexican
Keywordcanning, salsa verde, slasa
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