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jars of tomatillo salsa verde on a blue towel
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5 from 7 votes

Roasted Tomatillo Salsa Verde Canning Recipe

Canning roasted tomatillo salsa is a great way to preserve the abundance of tomatillos from the garden. Enjoy with your favorite Mexican recipes.
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Canning
Cuisine: Mexican
Keyword: roasted tomatillo salsa verde
Servings: 6 pints
Calories: 8kcal
Author: Grow a Good Life


  • 8 pounds tomatillos husks removed
  • 4 medium white onions cut into wedges
  • 4 jalapeño chiles or serrano peppers
  • 6 cloves garlic peeled
  • 1 cup fresh lime juice or bottled lime juice
  • 1/2 cup chopped fresh cilantro leaves
  • 2 teaspoons kosher salt (optional for flavor)
  • 1 teaspoon black pepper (optional for flavor)
  • 1/2 teaspoon ground cumin (optional for flavor)


Prepare your canning jars and lids:

  • 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.

Prepare and roast your vegetables:

  • 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 pans.
  • Peel and cut your onion into chunks. Add to the roasting pans.
  • Wash the jalapeño peppers and add them whole to a roasting pans.
  • Peel your garlic, and scatter into the roasting pans.
  • 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.

Make your tomatillo 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, and then turn the heat to low and keep warm.

Can your roasted tomatillo salsa verde:

  • 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 20 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 5 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 12-18 months. Once the jar is open, refrigerate and use up within a week. Yields 6 pints.



Serving: 0.5cup | Calories: 8kcal | Carbohydrates: 1.4g | Protein: 0.3g | Fat: 0.2g | Sodium: 82mg | Potassium: 46mg | Fiber: 0.4g | Sugar: 0.3g | Calcium: 30mg