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Tomatillo Salsa Verde Mexicana

You don't have to can your salsa -- in fact it's better fresh. But having real-deal salsa verde in your pantry in winter is a good thing, so put up at least a few jars of this stuff. If you are canning, please don't mess with this recipe, as it is tested to work in a boiling water bath. Tomatillos are acidic, and the addition of the lime juice and the citric acid will keep everything safe. If you must mess with this recipe, and you do intend to can it, use a pressure canner, which can handle less acidic foods.

Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
Servings: 20
Calories: 27 kcal
Course: Condiments
Cuisine: Mexican

Ingredients

  • 1 to 2 pounds husked tomatillos, preferably the little milpa tomatillos
  • 1 1/2 cups poblano or Anaheim chiles, roasted, peeled, seeded and chopped (about 4)
  • 1/2 cup jalapeños, peeled, seeded and chopped (about 3 to 5)
  • 4 cups white or yellow onions, sliced
  • 6 cloves garlic, whole and unpeeled
  • 1 tablespoon cumin
  • 1 tablespoon dried oregano, preferably Mexican
  • 1 tablespoon kosher salt
  • 2 tablespoons chopped epazote (optional)
  • 1/4 cup chopped cilantro
  • Lime juice to taste
  • Fruit Fresh or other source of citric acid (only if canning)

Instructions

    Cup of Yum
  1. If you don't have your green chiles and jalapenos prepped, follow these directions for roasting peppers. Arrange the tomatillos, sliced onions and the garlic cloves on a cooking sheet (or two) and set under the broiler until they are a bit charred.
  2. Once you have all the vegetables prepped, peel the garlic and put it and everything else into a food processor and pulse to make a rough salsa. You're done if you don't want to can your salsa. Kept in a covered container, it will keep a week in the fridge.
  3. If you are canning, add 1 teaspoon of the Fruit Fresh (citric acid) to each pint jar; the jars should be sterilized beforehand. Pack the salsa into the jars, and use a knife of chopstick to remove as many air pockets as you can find. Leave about 1/2 inch headspace. Seal the jars and process in a boiling water bath for 15 minutes.
  4. When the jars are ready, lift out of the boiling water and let them rest until their lids plink. Once they've cooled to room temperature, the salsa will keep in the pantry for more than a year.

Nutrition Information

Serving 1ounce Calories 27kcal (1%) Carbohydrates 6g (2%) Protein 1g (2%) Fat 1g (2%) Saturated Fat 1g (5%) Sodium 352mg (15%) Potassium 154mg (4%) Fiber 1g (4%) Sugar 3g (6%) Vitamin A 113IU (2%) Vitamin C 17mg (19%) Calcium 23mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 20Serving

Amount Per Serving

Calories 27

% Daily Value*

Serving 1ounce
Calories 27kcal 1%
Carbohydrates 6g 2%
Protein 1g 2%
Fat 1g 2%
Saturated Fat 1g 5%
Sodium 352mg 15%
Potassium 154mg 3%
Fiber 1g 4%
Sugar 3g 6%
Vitamin A 113IU 2%
Vitamin C 17mg 19%
Calcium 23mg 2%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.