Tomatillos are a pretty neat fruit. Absolutely essential to canning tomatillo salsa or what many call salsa verde. Contrary to popular belief, this salsa does not contain green tomatoes, but rather tomatillos.
This exotic seeming fruit naturally grows in Mexico and Central America. But, you can actually grow tomatillos in your backyard pretty easily. They’re a prolific crop and don’t require a lot of fuss to grow a lot in a small area.
When you harvest tomatillos, they have a papery husk on the outside, which is why they are often called “husk tomatoes”. This husk is easily peeled off with just your fingers to reveal a green, purple, or yellow fruit that is incredibly sticky to the touch. This is due to the high pectin content of these fruits.
That high pectin content gives tomatillo salsa a nice thickness, similar to a thick syrup, instead of your typical thin salsas made with tomatoes.
Tomatillos on their own are kind of lack luster with just a hint of bright, citrus flavor. But, when you combine them with peppers, cumin, cilantro, onion, and garlic? Amazing things happen.
Is Salsa Verde Spicy?
I made this salsa a little on the spicy side simply by leaving the seeds in the jalapenos I used. You can change the spice level to your liking by removing all, or most of the seeds from your peppers.
Is This Tomatillo Salsa Safe for Canning?
Yep. This is an approved canning recipe totally safe for water bath canning. However, do not change the amounts of anything other than the cilantro and spices. If you do, that changes the acid content within the salsa and it may not be safe enough for water bathing.
Also, use bottled lime juice in this recipe if you’re canning it. You can find organic bottled lime juice here. If you aren’t, fresh lime juice is fine. Don’t use vinegar, the flavor will be off putting. I’ve used lemon juice (which is a fine substitute, even for canning), but the lime juice adds a better flavor. Either way if you’re canning, use the bottled stuff.
Full of flavor this tomatillo salsa for canning is the perfect blend of fresh tomatillos, peppers, cumin, cilantro and other spices to make the best salsa verde you've ever tasted.
- 3 Pounds Tomatillos (husks removed, washed, cored, finely chopped)
- 1 Cup Onion (chopped)
- 2 Jalapeno Peppers (chopped, remove seeds for a milder salsa)
- 2 Tablespoons Fresh Cilantro (minced)
- 2 teaspoons Ground Cumin
- 1 teaspoon Salt
- 1/2 teaspoon Red Pepper Flakes (optional)
- 1/4 Cup Lime Juice (bottled unless you're not canning)
- 1/2 Cup Water
Prepare Jars and Canner
Heat 3 pint jars (or 5-6 half pint jars) and lids in a water bath canner with simmering water while preparing salsa for canning.
In a large saucepan, combine prepared ingredients, stirring to mix.
Heat mixture to a boil. Reduce heat to a simmer and simmer until salsa has reduced about 1/3, about 15 minutes. Stir frequently.
Optional, but if you'd like it pureed as opposed to chunky, use an immersion blender to blend it well. Alternatively, you can add it to a blender and blend it.
Hot Pack Prepared Jars
Carefully ladle hot salsa into hot jars leaving 1/2" headspace. Wipe rim place lid and tighten ring finger tight.
Place jars into water bath canner. Process for 15 minutes. Turn off heat, remove lid, and allow jars to stand for 5 minutes before placing on towel-lined counter for 12-24 hours before checking for proper seal.
This salsa can be eaten fresh after cooked or refrigerated without canning for up to one week.
Serving Size:1 Half Cup
Amount Per Serving: Calories: 72Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 269mgCarbohydrates: 14gFiber: 4gSugar: 8gProtein: 2g
How Long Can This Salsa Be Stored?
Canned properly and stored in a cool dark place, this salsa will keep for 18-24 months. Don’t stack the jars, as this can create a false seal. Other than that, you’re good to go. Enjoy this with some chips or atop some delicious chicken chimichangas.
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