Salsa Verde Canning Recipe from Roasted Tomatillos

This Salsa Verde canning recipe from roasted tomatillos is a delicious easy salsa to make from ripe tomatillos.

A tomatillo is also known as a Mexican Husk Tomato, due to the paper-like husk that surrounds it. This fruit/vegetable originated in Mexico, and is a key ingredient in Mexican and Central American green sauces.

I love to garden and each summer I plant a couple of tomatillo plants, just so I can make Salsa Verde and other tomatillo recipes, such as my cilantro lime tomatillo enchilada sauce recipe.

This roasted tomatillo Salsa Verde is great to eat with chips just like you would regular salsa. It is also wonderful on tacos, burritos, enchiladas and fajitas. There are many recipes you can use Salsa Verde with, such as chicken enchiladas, Salsa Verde chicken, green chili soup and many more!

Ingredients for Salsa Verde Recipe

• 4-5 pounds Tomatillos
• 1 medium onion
• 3-5 hot peppers: I used 2 jalapeno, 1 poblano and 1 Anaheim
• 3 tsp minced garlic (or 6 garlic cloves)
• 1/4 cup minced cilantro
• 1 1/2 tsp canning salt
• 1/2 cup bottled lime juice
• 2 tsp Mesquite liquid smoke (optional)

Steps for Preparing the Salsa Verde Canning Recipe

The first step is to remove the husks from the tomatillos and wash them.

Cut 3/4 of the tomatillos in half or quarter and roast them. Also cut the peppers and onions in half and roast them with the tomatillos. If you touch the inside of the hot peppers, wear gloves.  This jalapeno corer works great! Broil them for about 10 minutes until the tops blacken.

Let the tomatillos, peppers and onions cool, then add to a food processor and chop very fine, an immersion blender can also be used to chop the ingredients. Add the remaining tomatillos to the food processor. Add the chopped tomatillos, peppers and onions to a large stock pot and add the remaining ingredients. Heat on medium-high heat and bring to a slight boil, then reduce the heat and simmer for 15 minutes.

Ladle the hot Salsa Verde into canning jars.

Wipe the rims of the jars, remove the air bubbles and place the lids and screw bands. Place jars of the cilantro lime enchilada sauce in the boiling water bath and process jars at a full rolling boil for 20 minutes. I use the Ball electric water bath canner for water bath canning and love it. 

Remove the hot canning jars from the canning pot after the processing time with a jar lifter and place the hot jars on a kitchen towel on the counter. Do not disturb for 24 hours.

A Crowd Favorite

This best Salsa Verde recipe with roasted tomatillos and peppers is an easy canning recipe and is delicious! It has simple ingredients. It is perfect to go with your favorite Mexican dishes and to use in your favorite enchilada recipe like chicken enchiladas! Who doesn’t love homemade enchiladas! And with your own homemade Salsa Verde recipe it makes them even more delicious!

For more of my canning recipes and other favorite great recipes, plus posts about other homestead-type activities, such as gardening and raising chickens, go to my website at www.HawkPointHomestead.com. For updates, please follow my Facebook page at Hawk Point Hobby Homestead.

See my other related canning recipes:

• Zucchini Relish
• Peach Salsa
• Peach Jalapeno Bourbon BBQ Sauce
• Roasted Tomato Sauce
• Peach Pepper Jelly
• Bread and Butter Pickles
• Spicy Garlic Dill Pickles
• Dill Pickles
• Cucumber Relish
• Green Chili Peppers
• Pickled Radishes

Some links are affiliate links, which means I make a small commission at no extra cost to you.