Canning roasted tomatillo salsa is a great way to preserve the abundance of tomatillos that the garden produces. Jars of tomatillo salsa verde come in handy for all your favorite Mexican dishes.
I planted tomatillos for the first time in the garden last year. I thought about four plants would be a good number to grow. Ok, ok, I hear the snickers from those of you with experience growing tomatillos.
Tomatillos (Physalis philadelphica), also called husk tomatoes, are native to Mexico and are not very common to our corner of the world, Maine. They are related to the tomato, but grow enclosed in a papery husk.
Tomatillos produce a lot of fruit even when growing in cooler climates, so consider yourself warned if you are thinking of growing some for the first time. Each plant can put out about ten to fifteen pounds of tomatillos.
On a positive note, I had a lot of tomatillos to experiment with. Biting into my first ripe tomatillo was an unexpected pleasure. I thought it would taste similar to a tomato. Instead, it has a tart and slightly citrus flavor.
The first thing I tried is making with tomatillos was salsa verde. It was good! Then I tried roasting it. Roasting the vegetables adds a delicious smoky flavor and mellows the acidity of the tomatillos.
- Check out this recipe for a smaller batch of Roasted Salsa Verde on our sister site, Cook a Good Life.
I canned up several batches of this roasted tomatillo salsa, and we enjoyed it through the winter months. It is delicious as a dip with tortilla chips, drizzled on tacos and fajitas. We also liked pouring it over some boneless chicken breasts and cooking in a crockpot to make shredded chicken for salsa verde chicken enchiladas similar to this recipe.
Equipment Needed for Canning Roasted Tomatillo Salsa:
- Food processor to blend salsa
- Oven and roasting pans to roast the vegetables
- Gloves for handling hot peppers
- Water bath canner
- 5-6 pint jars
- Lids and bands
- Canning tools: lid lifter, jar lifter, canning ladle, funnel, and bubble popper
- Plus basic kitchen supplies such as a large bowl, small pot, towels, knife, and a cutting board.
Canning roasted tomatillo salsa is a great way to preserve the abundance of tomatillos from the garden. Enjoy with your favorite Mexican recipes.
- 2 1/2 pounds tomatillos
- 3 Anaheim chile peppers
- 2 jalapeño chile peppers
- 4 medium onions
- 6 cloves garlic
- 1 cup bottled lemon juice
- 2 tablespoons dried cilantro (optional for flavor)
- 1 tablespoon ground cumin (optional for flavor)
- 1 tablespoon canning salt (optional for flavor)
- 1 teaspoon red pepper flakes (optional for flavor)
Wash your jars and lids in warm, soapy water and rinse well.
Place the jar rack into the water bath canner, set the clean jars in the canner, add water, and boil jars for 10 minutes to sterilize. Keep jars warm until they are ready to use.
Warm your lids in a small pot of water over low heat.
Preheat oven to 425˚F.
Peel the husks off the tomatillos and rinse them well. Cut the tomatillos in half and add to a roasting pan.
Wash your Anaheim and jalapeño peppers and add them whole to a roasting pan.
Peel your garlic, and peel and cut your onion into chunks. Add both to the roasting pan.
Roast the vegetables in a preheated oven roast until everything is slightly softened and charred, about 15-20 minutes. Flip half way through so the vegetables roast evenly. Remove the pan from the oven and let it cool for 5-10 minutes.
While wearing gloves, remove tough skins and seeds from the Anaheim peppers. If you are aiming for a mild salsa, remove the seeds of the jalapeño peppers too. Keep the seeds if you like more heat.
Working in batches, add the roasted vegetables and their liquid to a food processor. Process until smooth, and then pour into a large bowl or pot. Continue processing the vegetables in batches until done.
Add the lemon juice, salt, cumin, cilantro, and red pepper flakes and stir to combine.
Spread a kitchen towel on the counter. Use your jar lifter to remove warm jars from canner, drain, and line up on the towel.
Use the canning funnel and ladle to fill the jars with tomatillo salsa. Leave 1/2-inch headspace. Run your bubble popper through the jars to release bubbles. Wipe the rims. Use your magnetic lid lifter to lift lids out of the warm water, center lid on the jar, and screw on band until it is fingertip tight.
Place the filled jars back into the canner. Adjust the water level to at least one inch above the jar tops.
Cover and bring to boil over high heat. Once the water boils vigorously, continue boiling for 15 minutes at altitudes of less than 1,000 ft. (adjust processing time for your altitude if necessary).
When the processing time is complete, turn off the heat and let the canner cool and settle for about 10 minutes.
Spread a kitchen towel on the counter. Remove the cover by tilting the lid away from you so that steam does not burn your face. Use a jar lifter to lift the jars from canner and place on the towel.
After 12 to 24-hours, check to be sure jar lids have sealed by pushing on the center of the lid. The lid should not pop up. If the lid flexes up and down, it did not seal. Refrigerate jar and use up within a week.
Remove the screw on bands and wash the jars. Label and date the jars. Store your jars in a cool, dark place and use within 12 months. Once the jar is open, refrigerate and use up within a week. Yields 5 pints.
This is a tested safe canning recipe developed and published by several Cooperative Extension offices, including NMSU, WSU and NCHFP. Altering ingredients may make this recipe unsafe for canning.
You May Also Like:
- Chili-Lime Chicken Fajitas Recipe
- Roasted Green Chile Sauce
- Grilled Tomato Salsa
- Homemade Flour Tortillas
Good planning is key to a successful vegetable garden.
Whether you are new to growing your own food or have been growing a vegetable garden for years, you will benefit from some planning each year. You will find everything you need to organize and plan your vegetable garden in my PDF eBook, Grow a Good Life Guide to Planning Your Vegetable Garden.
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