Tomatillo Salsa Recipe for Canning
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.
Servings: 5 pints
Ingredients
- 5 cups tomatillos chopped
- 1-½ cups long green chilies (such as Anaheim or banana peppers), chopped and seeded
- ½ cup jalapeño peppers seeded and finely chopped
- 4 cups onions chopped
- 1 cup bottled lemon juice
- 6 cloves garlic finely chopped
- 2 tablespoons ground cumin
- 1 tablespoon salt
- 1 teaspoon black pepper
Instructions
- Prep the tomatillos by taking off their husks and then washing them. 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 is tough, you can heat them up in the oven until the skin starts to blister - usually about 6 minutes at 400 degrees F. 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.
- Finely dice the jalapeños peppers. There is no need to peel the jalapeños. If you are looking to increase the spiciness, you can keep the seeds.
- In a large stock pot, add the chopped tomatillos, chopped chilies, chopped jalapeños, 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 stirring periodically.
- 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 by gently tapping the jars on a thick towel set on your counter to help them come to the surface. Then, 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 halfway 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. Store for up to a year on the shelf (they'll last longer than that but a year is ideal).
Notes
- 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.
- Even with wearing gloves when handling the hot peppers, be sure to wash your hands thoroughly when you are finished.
- Using hot tap water for the water bath is important because the shock of cold water could cause the glass Mason jars to break.
- 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 stable 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.
Nutrition
Serving: 1 of 5 pints | Calories: 134kcal | Carbohydrates: 29g | Protein: 4g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1557mg | Potassium: 676mg | Fiber: 7g | Sugar: 14g | Vitamin A: 286IU | Vitamin C: 61mg | Calcium: 74mg | Iron: 3mg
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