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.
Salsa Verde for Canning
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 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!
Trust me, once you try it, you’ll be hooked too!
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:
- 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.
Troubleshooting and Help
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.
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.
Definitely! Just remove the seeds from the jalapenos before roasting them. You can also skip the cayenne pepper if you prefer a milder salsa.
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.
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.
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!
By Katie Shaw
Katie lives in Virginia with her husband, three daughters, a chocolate lab, and over thirty chickens. She loves creating simple tutorials for sourdough, bread, and soap. Her recipes, articles, and YouTube videos reach millions of people per year.