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Home / Salsa / Tomatillo Salsa Verde

Tomatillo Salsa Verde

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

tomatillo-salsa-verde-pn

This uncomplicated home-canned salsa adds some fresh coriander / cilantro for a fresh taste.

You can take it as hot or as mild as you wish.

The recipe comes from the Ball / Bernardin Complete book. The authors note, “In addition to making a great dip for corn chips, this salsa works well as a condiment for fajitas, burritos and quesadillas.”

The salsa has a bit of liquid that you can drain off if you want when you open a jar, and a mild heat that slowly builds, if you use a milder chile such as jalapeno.

Contents hide
  • 1 The recipe
  • 2 Tomatillo Salsa Verde
    • 2.1 Ingredients
    • 2.2 Instructions
    • 2.3 Nutrition
  • 3 Reference information
  • 4 Recipe notes
  • 5 Recipe source
  • 6 Vinegar note
  • 7 Safety Check
  • 8 Nutrition information
    • 8.1 Regular version
    • 8.2 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: 4 x quarter-litre (½ US pint) jars

Headspace: 2 cm (½ inch)

Processing time: 15 minutes for quarter-litres (half-pints), 20 minutes for half-litres (US pints)

Print

Tomatillo Salsa Verde

Home-canned tomatillo salsa from the Ball / Bernardin Complete book.
Course Condiments
Cuisine Mexican
Keyword Jalapeno Peppers, Salsa, Tomatillos
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Servings 4 quarter-litre (½ US pint) jars
Calories 26kcal
Metric - US Customary

Ingredients

  • 900 g tomatillos (chopped. 5.5 cups / 2 lbs, measured after prep)
  • 175 g onion (chopped . 1 cup / 6 oz, measured after prep)
  • 150 g chile peppers (chopped fresh hot green. 1 cup / 5 oz, measured after prep)
  • 4 cloves garlic
  • 2 tablespoons coriander (aka cilantro. Fresh. Finely chopped (measured after prep)
  • 2 teaspoons ground cumin
  • ½ teaspoon salt (OR non-bitter, non-clouding salt sub)
  • ½ teaspoon chile flakes
  • 125 ml white vinegar (5% or higher. 1.2 cup / 4 oz. See NOTE about vinegar below.)
  • 4 tablespoons lime juice (50 ml / 2 oz)
Metric - US Customary

Instructions

  • Husk tomatillos, wash stickiness off them, chop, add to a large pot.
  • Wash onion, peel, chop, add to pot.
  • Wash pepper, remove seeds, chop, add to pot.
  • Peel and mince garlic, add to pot.
  • Wash and chop the fresh coriander (cilantro), add to pot.
  • Add all remaining ingredients to pot.
  • Bring to a boil, stirring often.
  • Lower to a strong simmer, and let simmer uncovered for 10 minutes.
  • 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.
  • Processed 15 minutes for quarter-litre (half-pint) jars; 20 minutes for half-litres (pints).

Nutrition

Serving: 2g | Calories: 26kcal | Carbohydrates: 5.6g | Protein: 0.9g | Fat: 0.5g | Saturated Fat: 0.1g | Sodium: 38mg | Fiber: 1.9g | Sugar: 0.3g

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.

Australia and New Zealand vinegar strength special notes.

What is the shelf life of home canned goods?

Recipe notes

  • The pulse button on a food processor makes quick work of the chopping.
  • For the hot pepper, we used 2 fresh green poblanos and one fresh green jalapeno for a somewhat hot taste. For hotter, you could use all jalapeno. By fresh, we mean as opposed to dried.
  • If you don’t care about keeping the salsa all green, you may use any colour of fresh chile peppers.
  • Instead of 4 cloves of garlic, you can use 2 teaspoons of minced garlic from an oil-free bottle of minced garlic.

Recipe source

  • Tomatillo Salsa. In: Kingry, Judi and Lauren Devine. Ball / Bernardin Complete Book of Home Preserving. Toronto: Robert Rose. 2015. Page 212.
  • Tomatillo Salsa. In: Ball Blue Book. Muncie, Indiana: Healthmark LLC / Jarden Home Brands. Edition 37. 2014. Page 37.
  • Tomatillo Salsa. In: Bernardin Guide to Home Preserving. Toronto, Canada: Bernardin Ltd. 2013. Page 58.

Modifications:

  • None

Vinegar note

The Ball / Bernardin Complete recipe and the Ball Blue Book recipe, identical in all other ways to the Bernardin Guide recipe, calls for only 125 ml (½ cup) of vinegar. Bernardin calls for 250 ml (1 cup).

Safety Check

bernardin-salsa-verde-005

A pH of 3.68, tested a month after canning.

Nutrition information

Regular version

Per 2 tablespoons

  • 26 calories, 38 mg sodium

tomatillo-salsa-verde-nutrition

Salt-free

Per 2 tablespoons

  • 26 calories, 3 mg sodium

tomatillo-salsa-verde-nutrition-salt-free

* Nutrition info provided by https://caloriecount.about.com

tomatillo-salsa-verde-102

Tagged With: Jalapeno peppers, Mexican, Salsa, Tomatillos

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

Reader Interactions

Comments

  1. Helene

    August 20, 2022 at 9:18 am

    2 stars
    I’m so disappointed that I only saw the notes on the 125ml vinegar option AFTER I made it with 250ml. It tastes like a pickle, not a salsa, and I’m unlikely to use this as salsa. Disappointing as I only grow a limited amount of tomatillos, too (they’re not a common crop here in Scotland), and I’m not sure I will have enough tomatillos to make a batch of a less vinegary tomatillo salsa recipe.

    Reply
    • Healthy Canning

      August 28, 2022 at 12:47 am

      Sorry about that. We go to a lot of work to make thorough notes and hope that people will consult them before starting a recipe. We cannot put the notes before recipes or people would complain about having to scroll down for days. Try adding sugar to cancel out the vinegar taste.

      Reply
  2. Bella

    May 08, 2021 at 4:23 am

    The Ball Blue Book guide to preserving calls for only 1/2 cup. 1 cup of vinegar is WAY too much vinegar for this recipe. I’ve been making Salsa Verde for 25 years, it’s a half cup of vinegar.

    Reply
    • Healthy Canning

      June 20, 2021 at 4:49 pm

      We agree with you about the confusion. We’ve written to Bernardin again, to see if they still feel the same about the 1 cup: is it an old legacy hangover, or, do they know something the others don’t?

      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.

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— USDA, Radio service. Housekeeper’s Chat. 14 September 1933.
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