How to Make Salsa Verde With Roasted Tomatillos

I love salsa. It’s great as a snack, to make for a gathering, and to give as a gift. But what I really love about it is how much flavor it adds to recipes. And this salsa verde has a vibrant, tangy, and slightly spicy taste that adds amazing flavor to so many dishes

This recipe uses waterbath canning to ensure safe long-term storage. Be sure to roast the vegetables until they’re slightly charred—this gives the salsa a deep, rich flavor that’s hard to beat.

Prep Time:10

Cook Time:45

Process Time:20

Total Time:1 15

Equipment

jars
Funnel
Waterbath canner
Parchment
Baking Sheet

Ingredients

4 pounds tomatillos (cleaned and husks removed)
2 medium-sized onions (cut into wedges)
2 jalapeno peppers
6 cloves garlic (peeled)
½ cup lime juice (bottled)
¼ cup cilantro or parsley chopped
1 tablespoon salt
1 teaspoon cumin
1 teaspoon black pepper
2 teaspoon cayenne pepper (optional)

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Instructions

Prep for roasting. Preheat the oven to 425 degrees. Line a baking sheet with a piece of parchment paper.
Prep for canning. Prepare jars by washing them with hot soapy water. Place jars in the water bath canner fill the jars and water bath canner with water and place over high heat. Place the lids and rings in a saucepan and simmer over medium-low heat.
Roast veggies. Place tomatillos, onion, jalapenos, and garlic on the prepared baking sheet, and season with salt and pepper. Bake at 425 degrees F for 30 minutes or until the garlic has softened. Remove the garlic and then bake for 15 more minutes or until the onion, tomatillos, and peppers have slightly charred in areas. Remove from the baking sheet from the oven and allow to cool for 5 minutes.
Puree veggies. Once the peppers have cooled slightly, remove the stems and seeds. Place all of the roasted veggies in a food processor or high-speed blender. Working in batches if your food processor isn’t big enough process until the mixture is smooth.
Make salsa. Transfer the mixture to a saucepan and place over medium heat. Next, add the lime juice, cilantro, cumin, salt, pepper, and cayenne pepper, if using, stir until well combined. Bring mixture to a simmer and then remove from the heat.
Fill jars. Ladle the hot salsa into the hot jars leaving a ½ inch headspace. Remove air bubbles.
Wipe rims and fasten lids. Wipe jar rims with a clean moist cloth. Add the lids and rings to the jars, and tighten the rings so they’re fingertip-tight.
Process in canner. Transfer jars to the water bath canner. Make sure there is enough water so the jars are covered by at least 1 inch of water. Cover, and bring the water to a boil. Once the water starts boiling, process for 20 minutes, adjusting for altitude. After 20 minutes, turn off the heat and remove the lid from the canner.
Rest in canner before removing. Allow the jars to sit in the canner for 5 minutes. Remove the jars from the canner and place them in a heat-safe space.
Cool and check seals. Allow the salsa to cool for 12-24 hours. Check lids for a seal after 24 hours, once a proper seal has been confirmed, store jars in a cool dark place for up to 18 months or per your lids manufacturer’s recommendations.

Notes

I used ½ pint jars for the photos. You can easily use pint jars. This makes 3 pint jars or 6 half pint jars

Add cayenne to taste, if you like spicier salsa use more. I recommend tasting the salsa after it’s been pulsed through the food processor.

The easiest way I’ve found to remove air bubbles from the salsa is lightly tapping the jar on a cutting board a few times until you don’t see any bubbles come to the surface.

Nutrition

Servings: pint jars

Calories: 255kcal

Author: Katie

I can never get enough of the tangy, slightly spicy flavor and it’s perfect for everything from dipping chips to topping tacos. Roasting the veggies really brings out such a rich, deep flavor. Even the picky eaters in my family love it!

Bowl of salsa verde surrounded by lime wedges, a jalapeno, and tortilla chips on a wooden surface.

Trust me, once you try it, you’ll be hooked too!

Tips for the Best Salsa Verde

Choose Ripe Tomatillos: Look for tomatillos that are firm and bright green with their husks intact. Avoid any that feel soft or have blemishes.
Adjust Spice Level: If you prefer milder salsa, remove the seeds from the jalapenos before roasting. For extra heat, add more cayenne pepper or keep the seeds.
Blend in Batches: If your blender or food processor is small, work in batches to avoid overfilling and ensure a smooth texture.
Simmer Properly: After blending, simmer the salsa to melt the flavors. Don’t skip this step; it makes a big difference in taste.
Check Seals: After processing in the canner, make sure the jars have been sealed properly by pressing the center of the lid. It shouldn’t flex up and down.

Key Ingredients and Tools

When making this salsa, a few tools and ingredients are key to getting the best results. Here are some important ones to pay attention to:

Ingredients for salsa verde arranged on a white surface, including tomatillos, onions, garlic, lime juice, jalapenos, and spices.

Tomatillos. These green, husk-covered fruits are essential for the salsa’s tangy flavor. Look for them in the produce section near the tomatoes.
Jalapeno Peppers. These add a mild heat. If you prefer a spicier salsa, you can substitute with serrano peppers.
Lime Juice. Bottled lime juice is recommended for its consistent acidity, which is important for safe canning.
Cilantro or Parsley. Fresh herbs add a burst of flavor. If you’re not a fan of cilantro, parsley is a good substitute.
Waterbath Canner. Essential for safely processing the jars. If you don’t have one, consider borrowing or purchasing one for canning recipes.

Having the right ingredients and tools can make all the difference in achieving that perfect, flavorful salsa. And remember, you can always adjust the spice level.

Serving Suggestions

Serve with tortilla chips, over Shredded Beef Tacos, or with Cast Iron Skillet Chicken Breast.

Troubleshooting and Help

Can I use a blender instead of a food processor?

Absolutely! Just make sure to work in batches if your blender is small. You want the salsa to be smooth, so take your time blending everything well.

Do I have to use a waterbath canner?

Yes, for this recipe, a waterbath canner is important to ensure the salsa is safely preserved. If you don’t have one, you might want to make a smaller batch to enjoy fresh, or borrow one from a friend.

Can I make this salsa less spicy?

Definitely! Just remove the seeds from the jalapenos before roasting them. You can also skip the cayenne pepper if you prefer a milder salsa.

How long does this salsa last once it’s canned?

Properly canned and sealed, the salsa should last up to 18 months if stored in a cool, dark place. Always check the lid seal before using it to be safe.

Can I freeze the salsa instead of canning it?

Yes, you can freeze the salsa in airtight containers. Just make sure to leave some space at the top for expansion. Thaw it in the fridge before using.

Storing Leftovers

Canning:

Cool and Check Seals: Once jars have cooled for 12-24 hours, press the center of the lids to check the seals. They shouldn’t flex up and down.
Store: Keep sealed jars in a cool, dark place.
Shelf Life: Properly sealed salsa will last up to 18 months.

Refrigerating:

Transfer: Pour the cooled salsa into airtight containers.
Storage Time: Store in the refrigerator for up to 2 weeks.

Freezing:

Transfer: Pour the cooled salsa into airtight, freezer-safe containers, leaving space at the top for expansion.
Label: Write the date on the containers.
Freeze: Store in the freezer for up to 6 months.
Thaw: Thaw in the refrigerator before using.

Canning is the best method for long-term storage, but freezing works well if you prefer not to.

With the deep, rich flavors from roasting the vegetables, this Salsa Verde is so delicious and versatile. It can be stored fresh in the fridge or waterbath canned for long term storage. Whether you’re enjoying it with tortilla chips or as a topping for your favorite dishes, I hope you enjoy this flavorful homemade salsa all year long as much as my family and I do!

How to Make Salsa Verde With Roasted Tomatillos