Recipe 17: Garden-Fresh Tomatillo Salsa (Canning Recipe)

🌿 Garden-Fresh Tomatillo Salsa (Canning Recipe)

Makes: ~10–12 half-pint jars 

Total Time: ~2 hours (includes prep & canning)

This bright green salsa is everything — tangy, a little smoky, and packed with that roasted garden flavor. It’s made from fresh tomatillos, jalapeños, onions, and garlic, cooked down and preserved to enjoy all year long. Perfect on tacos, eggs, grilled meats, or just scooped with chips.

🧂 Ingredients

• 5 lbs fresh tomatillos, husked, rinsed, and quartered

• 2–3 jalapeños (seeded for mild, leave seeds for heat)

• 1–2 serrano peppers (optional for extra kick)

• 2 large onions, roughly chopped

• 6 cloves garlic, peeled

• 1 cup chopped cilantro

• 1 cup apple cider vinegar (5% acidity – important for canning)

• 1 tablespoon salt

• 1 teaspoon sugar (optional, balances acidity)

• Juice of 2 limes

• Optional: 1–2 roasted green bell peppers for sweetness or body

👩‍🍳 Directions

🔹 1. Prep the Produce

Remove husks and rinse tomatillos well — they’ll be sticky. Roughly chop tomatillos, onions, and peppers.

🔹 2. Roast (Optional but Recommended)

For deeper flavor, spread tomatillos, peppers, and garlic on a baking sheet. Broil for 6–8 minutes until blistered, turning once. Let cool slightly before transferring to the pot.

🔹 3. Cook the Salsa

1. In a large stockpot, combine roasted (or raw) tomatillos, onions, peppers, and garlic.

2. Add vinegar, salt, and sugar.

3. Simmer uncovered over medium heat for 20–25 minutes, stirring often.

4. Use an immersion blender (or regular blender in batches) to blend to desired texture — smooth or slightly chunky.

5. Add lime juice and cilantro near the end. Taste and adjust salt or heat.

🔹 4. Prepare Jars & Lids

While salsa cooks, sterilize jars in simmering water or dishwasher on hot cycle. Keep lids warm (not boiling) in a small pot of water.

🔹 5. Fill & Can

1. Ladle hot salsa into hot jars, leaving ½-inch headspace.

2. Wipe rims clean and secure lids finger-tight.

3. Process jars in a boiling water bath for 15 minutes (start timing once the water returns to a full boil).

4. Carefully remove and cool on a towel for 12–24 hours.

You’ll hear that satisfying pop when sealed!

🔹 6. Store & Serve

Store sealed jars in a cool, dark place for up to 1 year.Refrigerate after opening and enjoy within 1–2 weeks.

🛒 Shopping List

Produce

• Tomatillos (5 lbs)

• Jalapeños / Serranos

• Onions

• Garlic

• Cilantro

• Limes

Pantry

• Apple cider vinegar (5%)

• Salt

• Sugar

⭐ Pro Tip: Double the recipe when the garden explodes with tomatillos — it freezes great too if you don’t want to can the whole batch. It’s the secret weapon on everything from breakfast burritos to grilled chicken.