This is a simple green tomatillo salsa recipe for water bath canning that is made with tomatillos, peppers, onions, and is cooked on the stove and then made shelf stable by boiling jars filled with the salsa.
- 5 cups chopped tomatillos
- 1–½ cups seeded, chopped long green chilies (such as Anaheim or banana peppers)
- ½ cup seeded, finely chopped jalapeño peppers
- 4 cups chopped onions
- 1 cup bottled lemon juice
- 6 cloves garlic, finely chopped
- 2 tablespoon ground cumin
- 1 tablespoon salt
- 1 teaspoon black pepper
- You will need to prep the tomatillo by taking off the husk and then washing. Don’t worry about peeling or seeding them.
- Prep the peppers. At this point, make sure you are wearing hand protection. Chop the chilies finely. If you are noticing that the skin of the chilies are tough you can heat them up in the oven until the skin starts to blister- usually about 6 minutes at 400 degrees. To make peeling the skin easier, place the chilies in a pot and cover with a damp cloth. Let them cool and the skins should slide right off.
- There is no need to peel the jalapeño peppers. If you are looking to decrease the spiciness you can remove the seeds.
- You can finely chop all of your ingredients or you can process them in a food processor.
- In a large stock pot add the chopped tomatillos, chopped chilies, chopped jalapenos, chopped onions, lemon juice, garlic, cumin, salt, and pepper. Stir to combine.
- Bring the mixture to a boil. Once boiling, reduce heat and simmer for 20 minutes. Keep stirring periodically.
- Now you are ready to put the salsa in the pint jars.
- Ladle the hot salsa mixture into clean and sanitized pint mason jars.
- Make sure to leave about 1/2 inch space at the top of the jar. Remove all of the air bubbles (gently tap the jars on a thick towel set on your counter to help them come to the surface) and wipe the mouths of the jars with a clean, damp cloth.
- Apply the two part lid and screw the ring or band on.
- Place the jars in a water bath canner filled half way with hot tap water. Once all of the jars are in the canner, fill the canner up with more hot water until the water is 1 to 2 inches over the top of the jars.
- Bring the canner to a boil. Once the water is fully boiling, boil for 15 minutes (see notes on altitude adjustments).
- Once the 15 minutes has passed, turn the heat off your canner. When the water stops boiling, remove the hot jars from the water and place them on a cutting board or on a thick towel (taking care not to bump them together when setting them down) to cool.
- Once cooled, remove the rings for storage, write what’s in the jar and the date on the top of the lid, and store for up to a year on the shelf (they’ll last longer than that but a year is ideal).
- The boiling time of 15 minutes is for altitudes of less than 1000 feet above sea level. If you live at 1000-6000 feet above sea level boil for 20 minutes and if you live above 6000 feet boil for 25 minutes.
- Use this green salsa as a dip with chips, as an enchilada sauce, in burritos, or as an ingredient in slow cooker salsa chicken or in chili.
- This recipe is from the National Center for Home Preservation and is an approved recipe for canning. DO NOT adjust measurements in this recipe. To make it shelf staple the pH of the recipe needs to be correct and adjusting ingredients will change the pH. When it comes to canning, using approved recipes from approved sources is safest.
- Category: side
- Method: canning
- Cuisine: American
Keywords: how to can green salsa, how to can tomatillos salsa, tomatillos salsa recipe for canning, how to preserve tomatillos