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Close-up of three jars filled with salsa verde, with a lime wedge in the foreground.
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Salsa Verde for Canning

This recipe combines roasted tomatillos, onions, jalapenos, and garlic for a rich, tangy salsa perfect for dipping or enhancing your favorite dishes.
Prep Time10 minutes
Cook Time45 minutes
Process Time20 minutes
Total Time1 hour 15 minutes
Cuisine: American
Keyword: Salsa Verde, Summer, Waterbath Canning
Servings: 3 pint jars
Calories: 255kcal
Author: Katie

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)

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.
    Before and after images of tomatillos, onions, garlic, and jalapenos on a baking sheet, seasoned and ready for roasting.
  • 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.
    Top view of roasted tomatillos, onions, garlic, and jalapenos in a food processor, blended into a smooth salsa verde.
  • 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.
    A saucepan with blended salsa verde mixture before and after adding spices and chopped herbs.
  • Fill jars. Ladle the hot salsa into the hot jars leaving a ½ inch headspace. Remove air bubbles.
    Ladling the hot salsa verde mixture into jars placed on a wooden surface.
  • 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.
    Wiping the rims of filled jars and placing lids and rings on them.
  • 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.
    Jars of salsa verde placed inside a water bath canner, ready for processing.
  • 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.
    Close-up of a jar of salsa verde being lifted out of the canner with a jar lifter.
  • 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.
    Cooled jars of salsa verde placed on a towel, ready for storage.

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

Calories: 255kcal | Carbohydrates: 50g | Protein: 8g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Sodium: 2341mg | Potassium: 1898mg | Fiber: 14g | Sugar: 28g | Vitamin A: 1800IU | Vitamin C: 109mg | Calcium: 96mg | Iron: 5mg