Salsa Verde Canning Recipe
Capture the zesty, vibrant flavors of traditional Mexican cuisine with this irresistible Salsa Verde Canning Recipe! Made with fresh tomatillos, spicy jalapeños, aromatic garlic, and a zippy blend of lime juice and vinegar, this homemade salsa verde strikes the perfect balance of tangy, smoky, and subtly sweet. Whether you prefer a smooth or chunky texture, this customizable recipe is perfect for preserving the bright taste of summer year-round. Ideal for dipping, drizzling over tacos, or spicing up your favorite dishes, this recipe includes step-by-step instructions for safe canning, ensuring your pantry is stocked with this versatile condiment for months to come.
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Recipe Information
Ingredients
- 5 pounds tomatillos
- 5 medium jalapeño peppers
- 1 large onion
- 4 cloves garlic cloves
- 1 cup cilantro
- 0.5 cup lime juice
- 2 teaspoons ground cumin
- 1 tablespoon salt
- 1 cup white vinegar (5% acidity)
Instructions
Husk the tomatillos and rinse them under cold water to remove any sticky residue. Quarter or halve them, depending on their size.
Peel and roughly chop the onion. Remove stems from the jalapeño peppers and decide whether to include seeds based on how spicy you prefer your salsa.
Peel the garlic cloves. Set all prepared vegetables aside.
In a large saucepan, combine the tomatillos, onion, jalapeños, and garlic. Add just enough water to cover the bottom of the pan to prevent sticking.
Bring the mixture to a simmer over medium heat. Cook until the tomatillos are softened and the vegetables are tender, about 10-15 minutes.
Carefully transfer the cooked vegetables, along with the cilantro, lime juice, cumin, salt, and vinegar, to a blender or food processor. Blend until smooth or leave slightly chunky, depending on your preference.
Return the blended salsa to the saucepan. Bring it back to a simmer and cook for an additional 10 minutes to meld the flavors.
While the salsa is simmering, prepare your canning equipment. Sterilize jars, lids, and rings by boiling them in water for 10 minutes. Keep them warm until ready to use.
Carefully spoon the hot salsa into the sterilized jars, leaving about 1/2 inch of headspace at the top of each jar. Wipe the rims clean and place the lids and rings on tightly but not excessively so.
Process the jars in a boiling water bath for 15 minutes at sea level. Adjust processing time for higher altitudes according to your location's guidelines.
Once processed, carefully remove the jars from the water bath and let them cool completely on a towel-lined counter. Check that the lids have sealed properly by pressing down on the center of each lid—sealed lids will not pop back.
Label the jars with the date and store them in a cool, dark place for up to 1 year. Enjoy your salsa verde as a dip, topping, or sauce anytime!
Nutrition Facts
Calories |
946 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.1 g | 5% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7133 mg | 310% | |
| Total Carbohydrate | 207.2 g | 75% | |
| Dietary Fiber | 49.7 g | 178% | |
| Total Sugars | 53.2 g | ||
| Protein | 28.5 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 316 mg | 24% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 6957 mg | 148% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
