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Home / Salsa / Tomatillo Green Salsa

Tomatillo Green Salsa

Filed Under: Salsa, Seasonal Fall Tagged With: Green tomatoes, Jalapeno peppers, Mexican, Salsa, Tomatillos

tomatillo-green-salsa-pn

This home-canned salsa recipe appears both in So Easy to Preserve put out by the University of Georgia, and in the USDA Complete Guide. The two versions vary slightly in the options they give you, so it’s nice to compare the two to make sure  you’re getting the full slate of choices available for you.

Contents hide
  • 1 The recipe
  • 2 Tomatillo Green Salsa
    • 2.1 Ingredients
    • 2.2 Instructions
    • 2.3 Nutrition
  • 3 Reference information
  • 4 Recipe notes
  • 5 Recipe source
  • 6 Nutrition information
    • 6.1 Regular version
    • 6.2 Salt-free

The recipe

Jar size choices: Quarter-litre (½ US pint / 250 ml / 8 oz) OR half-litre (US pint / 500 ml / 16 oz)

Processing method: Water bath or steam canning

Yield: 5 x half-litre (US pint) jars

Headspace: 2 cm (½ inch)

Processing time: 15 minutes

Print

Tomatillo Green Salsa

This is a Tomatillo Green Salsa recipe for home canning from the USDA Guide.
Course Condiments
Cuisine Mexican
Keyword Jalapeno Peppers, Salsa, Tomatillos
Prep Time 45 minutes minutes
Cook Time 45 minutes minutes
Total Time 1 hour hour 30 minutes minutes
Servings 5 half-litre (US pint) jars
Calories 18kcal
Metric - US Customary

Ingredients

  • 1 kg tomatillos (chopped. 5 cups / 2.25 lbs. Measured after prep)
  • 200 g green chiles (stemmed, seeded and finely chopped. 1 ½ cups / 5 oz. Measured after prep)
  • 75 g jalapeno peppers (stemmed, seeded and finely chopped. ½ cup / 2 oz. Measured after prep. 3 jalapenos)
  • 700 g onion (finely chopped. 4 cups / 25 oz. Measured after prep)
  • 6 cloves garlic (washed, peeled and finely chopped)
  • 250 ml lime juice (bottled. 1 cup / 8 oz. OR same amount of bottled lemon juice.)
  • 1 tablespoon ground cumin (optional)
  • 3 tablespoons oregano (dried. optional)
  • 1 tablespoon salt (OR non-bitter, non-clouding salt sub)
  • 1 teaspoon ground black pepper
Metric - US Customary

Instructions

  • Husk the tomatillos, wash well. Add to a pot.
  • Stem, seed and chop the peppers; add to the pot.
  • Peel, wash and chop the onion. Add to pot.
  • Peel and chop the garlic, add to pot.
  • Add all remaining ingredients (the juice and the spices.)
  • Put pot on stove burner over high heat.
  • Bring to a boil, stirring frequently.
  • Lower to a simmer and simmer uncovered for 20 minutes, stirring periodically.
  • Ladle hot salsa into hot jars.
  • Leave 2 cm (½ inch) headspace.
  • Debubble, adjust headspace.
  • Wipe jar rims.
  • Put lids on.
  • Process in a water bath or steam canner.
  • Process jars for 15 minutes; increase time as needed for your altitude.

Nutrition

Serving: 2g | Calories: 18kcal | Carbohydrates: 4.2g | Protein: 0.6g | Fat: 0.3g | Sodium: 91mg | Fiber: 1.4g | Sugar: 0.4g
Required processing time in minutes per altitude
Jar Size 0 - 300 m / 0 - 1,000 ft301 - 1800 m / 1,001 m - 6,000 ftAbove 1,800 m / 6,000
¼ litre (/12 US pint)15 min20 min25 min
½ litre (US pint)15 min20 min25 min

Reference information

How to water bath process.

How to steam can.

When water-bath canning or steam canning, you must adjust the processing time for your altitude.

For salt substitute, Herbamare Sodium-Free was used as it is non-bitter and non-clouding.

What is the shelf life of home canned goods?

Recipe notes

  • Instead of tomatillos, the USDA Complete says you can use green tomatoes. You could also use therefore a mixture of both.
  • To be clear, you don’t peel or seed the tomatillos (or green tomatoes, if using).
  • The recipe says “long green chiles”, which would be the medium-hot cultivars marketed as “New Mexico Chiles” — you may want to peel those if you use them as the skins can be tough. You can use other largish green chiles, and you won’t need to peel them. If you use poblano for the green chile, you’ll want three good sized fresh ones.
  • You don’t need to peel the jalapenos.
  • You can actually use any colour of chile, if you don’t care about keeping the salsa all green.
  • For handling this quantity of chile, you should wear plastic gloves.
  • Instead of 6 cloves of garlic, you can use 3 teaspoons of minced garlic from an oil-free bottle of minced garlic.
  • You could use a blend of the bottled lemon and bottled lime juice if you wished. Do not use vinegar instead — it’s not as acidic.
  • Don’t change the proportion of veg to acid. The only safe changes you can make are the dry seasonings. Don’t add any fresh cilantro; use instead one of the many other salsa recipes that do call for it.

Recipe source

  • Tomatillo Green Salsa. In: Andress, Elizabeth L. and Judy A. Harrison. So Easy to Preserve. University of Georgia Cooperative Extension. Bulletin 989. Sixth Edition. 2014. Page 75.
  • Tomatillo Green Salsa. In:  United States Department of Agriculture (USDA). Complete guide to home canning. Agriculture information bulletin No. 539. 2015. Page 3-22.

Note two slight differences:

  • The USDA Complete adds the option of green tomatoes.
  • So Easy to Preserve adds the option of lemon OR lime juice.

Modifications:

  • None

tomatillo-green-salsa-102

Nutrition information

Regular version

Per 2 tablespoons

  • 18 calories, 91 mg sodium
  • Weight Watchers PointsPlus®: 0 points (4 tablespoons are 1 point)
  • Weight Watchers SmartPoints®: 0 points (4 tablespoons are 1 point)

tomatillo-green-salsa-nutrition

Salt-free

Per 2 tablespoons

  • 18 calories, 2 mg sodium

tomatillo-green-salsa-nutrition-salt-free

* Nutrition info provided by MyFitnessPal

* PointsPlus™ and SmartPoints™ calculated by healthycanning.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® and SmartPoints® registered trademarks.

tomatillo-green-salsa-103

Tagged With: Green tomatoes, Jalapeno peppers, Mexican, Salsa, Tomatillos

Filed Under: Salsa, Seasonal Fall Tagged With: Green tomatoes, Jalapeno peppers, Mexican, Salsa, Tomatillos

Reader Interactions

Comments

  1. Marla

    July 18, 2021 at 12:27 am

    5 stars
    This recipe came out so good! I used an immersion blender at the end before jarring and it was exactly what I was hoping for!

    It did however only make 3 pints instead of 5…. But that very likely could have been me cooking it down for too long (I forgot to set a timer) and perhaps the altitude I’m at.

    Reply
If you need FAST or relatively immediate canning help or answers, please try one of these Master Food Preserver groups; they are more qualified than we are and have many hands to help you. Many of them even operate telephone hotlines in season.
4.41 from 5 votes (4 ratings without comment)

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