canned tomatillo salsa

Canned Tomatillo Salsa

Fresh tomatillos are roasted or boiled, then blended with onions, garlic, chili peppers, and seasonings to create a bright, tangy salsa. The mixture is poured into sterilized jars and sealed for preservation, allowing the flavors to meld as it cools. The tomatillos provide natural acidity, which balances the heat of the peppers and the aromatics in the salsa.

As the salsa rests, the flavors continue to develop, producing a well-rounded, vibrant taste. Proper canning techniques ensure safe storage while maintaining the salsa’s fresh, slightly tart character. The result is a versatile, preserved condiment that retains the bright flavor of tomatillos and complementary spices.

Print Recipe
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Sauces
Mexican
Servings: 10 jars

Equipment

  • blender or food processor
  • canning pot with bottom rack
  • 8 half-pint mason jars with lids + a few extras
  • jar lifter
  • chopstick or jar stirrer

Ingredients

  • 4 lbs. tomatillos
  • 2 white onions, finely chopped
  • 8 garlic cloves
  • 2 serrano or jalapeño chilis
  • ½ cup bottled lime juice
  • 2 ½ tsp. salt
  • 1 tsp. black pepper
  • ¼ cup fresh cilantro, chopped

Instructions 

Prep

  • Fill the canning pot with water turn on the heat. If the water comes to a full boil before you are ready, reduce the heat to a slow simmer.

Puree

  • Peel the tomatillos and cut in quarters. Remove any stem cores.
  • Peel the skin off the garlic cloves.
  • Peel the skin and remove the seeds and rib from the chilis.
  • Combine ¾ of the tomatillos, garlic, and chilis in a blender or food processor and puree.
  • Add the remaining ¼ of the tomatillos and pulse until chunky.

Simmer

  • Place the Mason jars in the canner to heat.
  • Add the tomatillo puree to the pan.
  • Add the lime juice, salt, and pepper.
  • Bring to a boil and reduce the heat to simmer for 15 minutes.
  • Add the chopped fresh cilantro in the last minute of simmering.

Can

  • Remove the warmed jars from the canning pot and place on a towel on the counter top.
  • Using a canning funnel, fill each of the jars, leaving ½ inch of head space at the top.
  • Stir the contents with a chopstick to remove any air bubbles.
  • Wipe the tops of the jars with a clean, damp rag and tighten the lids, finger-tight.
  • Lower the jars into the canning bath and make sure they are covered by 1 inch of water.
  • Return the water in the canning pot to a rolling boil and let the jars sit in the canning bath for 20 minutes.
  • Use a jar lifter to remove the jars and set them on a towel until they are cool.