Roasted Tomatillo Salsa Verde Canning Recipe

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.

The first time I grew tomatillos in the garden, I thought six 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.

On a positive note, I had a lot of tomatillos to experiment with. Biting into my first ripe fruit 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 a small batch of 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: Small Batch Roasted Salsa Verde Recipe.

Finding a safe canning recipe for salsa verde that tasted good was challenging. In fact, the recipe I published here previously from the NCHFP website required bottled lemon juice to make it safe for home canning. Many commented that there was too much lemon flavor, and I had to agree.

Finally, I tried a salsa verde recipe from The All New Ball Book of Canning and Preserving that uses fresh lime juice and cilantro. I tested it several times, and it tastes so much better. If you tried the old recipe and were disappointed with the lemon flavor, please give this one a shot.

This roasted tomatillo salsa is delicious as a dip with tortilla chips, drizzled on tacos and fajitas. We also like it 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.

Steps for Canning Roasted Tomatillo Salsa

Tomatillos are easy to preserve into jars of salsa verde. There is no peeling or seeding, simply roast the vegetables, combine the ingredients, blend together, simmer briefly, and process in a water bath canner.

When canning, it is important to follow a recipe that has been scientifically tested. This is the “Roasted Salsa Verde” recipe from The All New Ball Book of Canning and Preserving. It has been doubled for a canner load of 6 pint-sized jars, and the seasonings have been adjusted.

If you are new to canning, it may be helpful to review this article on water bath canning at the National Center for Home Food Preservation website.

A more detailed and printable recipe can be found at the bottom of this article. These are the illustrated steps for making and preserving roasted tomatillo salsa in a water bath canner:

Step 1: Gather the Kitchen Equipment

• 4 rimmed baking sheets or a large roasting pans to roast the vegetables
• Rubber gloves for handling hot peppers
• Food processor to blend the salsa
• Kitchen scale
• Water bath canner and canning rack
• 6 pint sized canning jars
• Canning lids and bands (new lids for each jar, bands can be reused)
• Canning tools: jar lifter, canning ladle, funnel, and bubble popper
• Plus basic kitchen supplies such as a large prep bowl, large saucepan, towels, knife, and a cutting board.

Step 2: Prepare the Vegetables

Peel the husks off the tomatillos and rinse them well to remove the sticky residue. Cut the tomatillos in half and add to the roasting pans. Peel and cut your onions into chunks, wash the jalapeño peppers and add them whole to the roasting pans. Peel your garlic and scatter them over the vegetables.

Roast the vegetables in a preheated oven until everything is 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.

Step 3: Prepare the Canning Jars and Lids

While the vegetables are roasting, prepare the jars, set up the canner, and organize your work area.

Wash your canning jars, lids and bands, and canning tools with warm, soapy water and rinse well. Look the jars over carefully, and eliminate any with chips and cracks. Set lids and bands aside until you are ready to use them.

Place the canner on the stove and insert the canning rack. Set the jars in the canner, add water to cover, and simmer (180˚F) for 10 minutes. Keep hot until you are ready to fill them.

Step 4: Make the Salsa Verde

While wearing gloves, remove stems and seeds from the jalapeño peppers. You can 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 sauce pot. Continue processing the vegetables in batches until done.

Add the lime juice, cilantro leaves, salt, pepper, cumin and stir to combine. Bring the pot to a simmer (180˚F), and then turn the heat to low and keep warm.

Step 5: Can the Salsa

Spread a dry kitchen towel on the counter. Use the jar lifter to remove a hot jar from the canner, drain, and place on the towel. Keep the remaining jars in the canner, so they stay warm.

Place the canning funnel on the jar, and ladle the hot salsa into the jar while leaving 1/2-inch headspace. Run the bubble popper through the jar to release any trapped air bubbles. Adjust the headspace again if needed.

Wipe the rim with a damp towel to remove residue. Center a lid on the jar, add the band, and screw it on until fingertip tight. Place the jar back into the canner, and repeat with the rest of the jars.

Adjust the water level so it is covering the jars by two-inches, cover the canner, bring it to a boil, and process the jars in a boiling-water canner for the times indicated in the recipe below.

Once processing time is complete, remove the jars, and let them cool undisturbed for 12 to 24 hours. After cooling for at least 12 hours, test the seals. Refrigerate any that did not seal, and use up within a week.

Wash the jars with warm soapy water, dry, label and date the jars, and store in a cool, dark location for 12 to 18 months. Wait several weeks for the salsa to develop its flavor before opening a jar.

This recipe was originally published July 29, 2018. It has been updated with new photos, more detailed information, and a much better tasting safe canning recipe.

You May Also Like:

• Zesty Salsa Recipe for Canning
• How to Can Tomatoes
• Seasoned Tomato Sauce Canning Recipe
• How to Can Poultry Meat

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