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Three jars of tomatillo salsa in canning jars on countertop.
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Tomatillo Salsa

The combination of tomatillos, chilies, and fresh cilantro creates a salsa with authentic Mexican flavor. In addition to making a great dip for tortilla chips, this salsa pairs perfectly with fajitas, burritos, and quesadillas.
Preserving method: Water bath canning
Makes about 4 (8 oz) half pints
Prep Time10 minutes
Cook Time10 minutes
Additional Time10 minutes
Total Time30 minutes
Keyword: green salsa, salsa verde, tomatillo recipes, tomatillo salsa
Author: Chloe

Equipment

  • Ball 8oz 12pk Glass Regular Mouth Mason Jar with Lid and Band

Ingredients

  • 2 lbs. tomatillos husks removed, washed, cored and chopped (about 5-1/2 cups)
  • 1 cup white onion chopped
  • 1 cup chopped green chilies
  • 4 cloves garlic minced
  • 2 Tbsp fresh cilantro minced
  • 2 tsp ground cumin
  • 1/2 tsp salt
  • 1/2 tsp red pepper flakes
  • 1/2 cup vinegar
  • 4 Tbsp lime juice
  • 4 Ball® 8 oz half pint glass preserving jars with lids and bands
  • Optional: Ball® freshTECH Electric Water Bath Canner + Multicooker

Instructions

  • Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
  • Combine all ingredients in a large saucepan. Heat to a boil. Reduce heat and simmer 10 minutes.
  • Ladle hot salsa in to hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
  • Process jars for 15 minutes, adjusting for altitude. Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Notes

Quick tip: When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned.