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Salsa verde is one of my favorite Mexican food condiments. This is my version of a homemade green salsa recipe. A great recipe for using up extra tomatillos.
If you love this green salsa recipe be sure to try my black bean corn salsa recipe. I love to serve these two salsa recipes with taco stuffed shells or myOne Pot Enchilada Casserole. If you have never made your own pickled onions, you NEED to make them and add them to every Mexican dish. This recipe would be great to serve along with sous vide sea bass.
I wanted to call attention to one of the most popular posts on my site: the Philly cheesesteak eggrolls.
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- Want To Save This Recipe?
- What is salsa verde?
- What is Salsa Verde made of?
- Ingredients:
- 5 Days To Canning Confidence
- How To Make Salsa Verde:
- Canning instructions:
- How long will this recipe keep?
- Want To Save This Recipe?
- 📖 Recipe
- 👩🏻🍳 Sarah Mock
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What is salsa verde?
Salsa verde translates from Spanish to 'green sauce'. I am making this recipe as the green salsa from Mexican cooking with ingredients of tomatillos, garlic, jalapeño peppers, green peppers, lime juice, and salt. This salsa can be served fresh but by adding vinegar you are able to can the salsa with the hot water bath canning method.
What is Salsa Verde made of?
Salsa verde is made from tomatillos, garlic,jalapeño peppers, green bell pepper, vinegar, salt and lime juice. This recipe can be served fresh or follow the easy canning instructions.
Ingredients:
- tomatillos, peeled
- garlic (optional)
- jalapeño peppers
- Green peppers, bell or poblano
- vinegar
- lime juice (fresh if you have it)
- lime zest (if you are feeling fancy)
- salt
5 Days To Canning Confidence
How To Make Salsa Verde:
- Peel the papery husk off the tomatillos and blanch them in simmering water for 5 minutes.
- Drop them in an ice bath to stop the cooking process.
- Give the tomatillos a rough chop and throw them in the food processor.
- Pulse them in the food processor until they are thoroughly pureed.
- Pour into a large bowl.
- Plus together the garlic, jalapeño peppers and 2 cups of green peppers in a food processor.
- Combine your tomatillo puree and pepper puree in a large pot.
- Add 1 cup vinegar 1 Tablespoon lime juice, zest of the lime, 1 teaspoon salt
- Stir till combine and slowly bring to a boilover
- Boil 5 minutes over high heat.
- Get a big spearing spoon and skim the white foamy stuff off the top of your salsa.
- Cool and enjoy!
Canning instructions:
- Pour the hot salsa into hot jars.
- Place on a clean, new lid.
- Finger tighten a ring onto the jar.
- Carefully lower the jars into the hot water bath with at least 1 inch of water covering the jars.
- Process 10 minutes.
- Remove from the hot water and allow to cool completely.
How long will this recipe keep?
Unopened, and properly canned it will last on the shelf, or in your pantry for a year. Once you open the jar store it in the refrigerator with a lid and a ring for up to two weeks.
Issalsa verdespicy?
As with any salsa, the answer is,it depends. If you use spicy green peppers, then your salsa will be spicy. If you use the green bell peppers exclusively, yoursalsa verdewill be milder. The wonderful part about making your ownsalsa verdeis you are able to customize the spiciness to your own liking.
Is a tomatillo a green tomato?
While tomatillos can resemble green tomatoes they are not the same. Both are fruits but tomatillos will not 'ripen' to a color other than green and they are covered in a natural sticky film along with a papery outer shell that easily peels off.
What is the difference betweensalsaandsalsa verde?
Redsalsadiffers fromsalsa verdein that a redsalsawill use red tomatoes and chili or jalapeno peppers, whereassalsa verde, will use tomatillo and/or green tomatoes. Both are delicious and both are great seasonal salsas.
📖 Recipe
Easy salsa verde
Sarah Mock
Easy salsa verde canning recipe and water bath canning instructions. By canning salsa verde you can enjoy your favorite green salsa all year long.
4.56 from 38 votes
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Note From Sarah
There is more to a recipe than just the recipe card. Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Prep time for the recipePrep Time 20 minutes mins
Cook time for the recipeCook Time 10 minutes mins
total time to prep and cook the recipe.Total Time 30 minutes mins
Makes 5 quarts
Per Serving 156 kcal
Ingredients
- 4 pounds tomatillos (peeled)
- 4 cloves garlic (optional)
- 6-7 jalapeño peppers
- 2 cups chopped Green peppers (bell, poblano)
- 1 cup vinegar
- 1 Tablespoon lime juice (fresh if you have it)
- zest of the lime (if you are feeling fancy)
- 1 teaspoon salt
Instructions
Salsa Verde Directions
Blanch the tomatillos in simmering water for 5 minutes.
Drop them in an ice bath to stop the cooking process.
Give them a rough chop and throw them in the food processor.
Process them until till they are thoroughly pureed.
Pour into a large bowl.
Puree together with the garlic, jalapeño peppers, and 2 cups of green peppers
Combine your tomatillo puree and pepper chop in a large pot.
Add 1 cup vinegar 1 Tablespoon lime juice, zest of the lime, 1 teaspoon salt
Stir till combine and slowly bring to a boil.
Boil 5 minutes.
Get a big spearing spoon and skim the white foamy stuff off the top of your salsa.
How To Can Salsa Verde
Pour your salsa verde into your hot jars.
Pop on a clean new lid.
Finger tighten a ring onto the jar.
Carefully lower the jars into the hot water bath with at least 1 inch of water covering the jars.
Process 10 minutes.
Remove from the hot water and allow to cool completely.
Notes
Is a tomatillo a green tomato?
While tomatillos can resemble green tomatoes they are not the same. Both are fruits but tomatillos will not 'ripen' to a color other than green and they are covered in a natural sticky film along with a papery outer shell that easily peels off.
Is salsa verde spicy?
As with any salsa, the answer is, it depends. If you use the spicy green peppers, then your salsa will be spicy. If you use the green bell peppers exclusively, your salsa verde will be milder. The wonderful part about making your own salsa verde is you are able to customize the spiciness to your own liking.
Nutrition
Serving: 1 | Calories: 156kcal | Carbohydrates: 29g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Sodium: 430mg | Fiber: 9g | Sugar: 17g
Nutrition Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
originally publishedJul 21, 2012
