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Salsa Verde Tomatillo Salsa

This vibrant tomatillo salsa offers a perfect balance of tang and heat, making it a versatile addition to your meals. It’s easy to prepare and packed with flavor!

  • Total Time: 30 minutes
  • Yield: Approximately 10 cups 1x

Ingredients

Scale
  • 12 cups tomatillos, husked and chopped (about 5 pounds)
  • 2 ½ cups white onion, chopped
  • 2 cups fresh peppers (mix of jalapeño, Anaheim, and poblano to taste)
  • 1 cup white vinegar
  • Juice from 4 small limes or 2 large limes
  • 7 cloves garlic, minced
  • 6 tbsp cilantro, chopped (optional)
  • 2 tsp salt
  • 1 tsp red pepper flakes

Instructions

  • Gather and prepare all ingredients.
  • In a large Dutch oven, combine tomatillos, onions, peppers, vinegar, lime juice, garlic, cilantro, salt, and red pepper flakes.
  • Bring the mixture to a boil over high heat, stirring continuously.
  • Reduce heat and simmer for about 15 minutes, stirring frequently.
  • Ladle the salsa mixture into sterilized jars, leaving headspace.
  • Seal the jars and process in a boiling water canner for 15 minutes.
  • Allow jars to cool completely and check seals.

Notes

Adjust heat levels by varying the types of peppers used.
Let the salsa sit for flavors to meld; overnight is ideal.
Always check jar seals after canning for safety.

  • Author: mary
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Condiment
  • Method: Canning
  • Cuisine: Mexican

Nutrition

  • Calories: 15
  • Sugar: 0.5
  • Sodium: 75
  • Fat: 0.1
  • Saturated Fat: 0
  • Unsaturated Fat: 0
  • Trans Fat: 0
  • Carbohydrates: 3
  • Fiber: 0.5
  • Protein: 0.3
  • Cholesterol: 0