Tomatillo Salsa

Marie Overton
2 hours ago
2 min read

Tomatillo salsa has that classic salsa verde taste but with chunks of vegetables that taste so good. The first time I tried this salsa I didn't give it time to blend it's spices and I thought it was a taste test fail. Thankfully, I kept my jars of it and a few weeks later my husband ate it with his enchilada and was so impressed with it. I thought he was a little crazy but I tried it again and found that with time it had mellowed into a lovely salsa.

This recipe makes 3 pints of tomatillo Salsa.

Ingredients to Make tomatillo Salsa:

Hands chop green tomatillos on a wooden board, surrounded by more tomatillos on a speckled countertop. Bright, fresh kitchen scene.

11 cups diced Tomatillos

Hands chopping cilantro on a striped wooden cutting board with a measuring cup nearby. The background is a speckled countertop.

2 tablespoons cilantro

Hand chopping red bell pepper on wooden board, next to whole pepper. Red measuring cup on granite countertop. Cooking prep scene.

1 cup diced Sweet Peppers

Hands chopping onions on a wooden cutting board. Two onion halves and diced pieces are visible. Background features a speckled countertop.

2 diced Onions
1 cup seeded, diced hot peppers
1/4 cup minced Garlic
1 cup vinegar
1/2 cup lemon juice
2 tablespoons coriander
2 tablespoons cumin
1 teaspoon chipotle pepper powder
1 teaspoon Salt

Cooking the tomatillo Salsa:

Place all ingredients into a large pot and bring to a boil.

Hands hold a pot with chopped vegetables, including onions and green peppers, mixed with spices. The setting is a speckled countertop.

Simmer for 10 minutes.

Pot on stove with chopped vegetables, including green peppers and onions, simmering. Wooden spoon stirs. Granite countertop visible.

Equipment Preparation:

While your salsa is simmering on the stove it is time to prepare your canning equipment.

Fill your boiling water bath canner half full with water and place it on the stove on low to begin heating. Do not let it get too hot, just warm it up.

Gather your ladle, jar lifter, chopsticks, clean cloth, and any other needed supplies for canning.

Filling and Processing Jars of tomatilla Salsa:

Hands canning green relish into jars on a speckled countertop; metal funnel and pot nearby. Jars filled with chunky veggies.

Using a jar funnel, fill the pint jars leaving 1/2-inch headspace.

Use a chopstick to remove any air bubbles.

If you spilled on the edge or rim of the jar, use a clean cloth to wipe the rim clean.

Place the lid on top of the jar and add the ring. Tighten the ring to fingertip tight.

(For quality, American made Superb canning lids and jars follow this link and use the coupon code WP20 to get 20% off your purchase.)

Jars submerged in water inside a black speckled pot on a granite countertop, part of a canning process. A towel is in the background.

Process in a boiling water bath canner for 15 minutes if at sea level. Remember to adjust your processing time if you are above 1000 feet in elevation.

Chalkboard sign on a counter shows water bath timings at various altitudes. Mason jars and burlap visible in the background.

Once your jars have completed processing, turn off the heat, remove the lid and allow them to cool for 5 minutes. Then, use the jar lifter to remove them from the boiling water bath canner. Space the jars about an inch apart on a heat resistant surface for 24 hours to cool and completely seal.

If your jar did not seal, then place it in the refrigerator and use it immediately.

Burrito with vegetables, cilantro, sour cream, and red pepper slices on a white plate. Glass jars in the background on a dark countertop.

Store the sealed jars in your pantry to enjoy for the next 1-3 years. After three years the nutritional value of canned food diminishes. The quality is best during the first year.