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homegrown tomatillo
salsa verde recipe


First off I have to mention that I wish I had taken more photos of the entire process but somehow it just totally skipped my brain. That being said, next time I make my salsa verde I'll make sure to take lots of detailed pictures of the entire process and update this recipe with them. But you can totally still make it without the pictures and if you have any questions at all you can shoot me a message on social media and I'll gladly help! I hope that you love this recipe as much as we do because I find it to be such a good way to utilize homegrown tomatillos and preserve them for later! Enjoy and if you do happen to make it, share with me on Instagram @theurbanladybug!

I use a pot very similar to this one to can in!


5 1/2 cups or 2 pounds chopped tomatillos, husked

1 cup chopped onion

1 cup chopped peppers: I used a mix of our green bell, jalapeños, & thai chilies

6 cloves garlic, minced

1/3 cup minced cilantro

1 Tbs cumin

1 tsp smoked paprika

1/2 tsp kosher salt

1/2 cup white vinegar

4 Tbs lime juice


-Preheat oven to 500 degrees.

STEP 1:  Sterilize your pint jars, lids and rings by boiling them in a hot water bath for 10 minutes, make sure water is completely covering the jars.


STEP 2: Place a 3/4 of the chopped tomatillos on a baking sheet, reserve remaining 1/4 for a later step. Roast in the oven for about 20 minutes or until they are slightly charred and the juices are seeping out of the tomatillos.

STEP 3: While the tomatillos are roasting, chop the onion and peppers in a food processor or blender, remove and place into a separate large sauce pan for a later step.

STEP 4: Remove tomatillos from oven, let cool for a few minutes on counter and then pulse in food processor or blender along with the 1/4 raw tomatillos that you reserved (working in batches if needed).


STEP 5: Add all tomatillos to the sauce pot that has the chopped onions/peppers, mix well and then add the garlic, cumin, paprika, salt, vinegar and lime juice.


STEP 6: Bring to a steady boil. Once boiling, turn heat to low and simmer for 10 minutes. During the last minute of cooking add the minced cilantro.


STEP 7: Ladle hot salsa into hot sterilized jars (leaving 1/2 inch head room in jar), clean the rim of jars with a slightly damp paper towel for a proper seal. Place sterilized rings and lids on the jars and screw down (tight but not over tight).


STEP 8: Return full jars to the large pot you used to sterilize your jars in, making sure water is at least 2 inches over the tops of the jars, set lid on pit and bring the water to a roaring boil, then set timer for 15 minutes.


STEP 9: After its done boiling, turn off the water, let the jars chill in pot for 5 minutes then use mason jar tongs to remove the hot jars and place on counter or 12 hrs undistributed on counter (please be careful not to burn yourself).

PRO TIP: If you are harvesting baskets full of tomatillos in the summer and don't have time to preserve them at the time, wash them up and then place them in a freezer safe bag or tuperware and freeze whole until ready to use. Once ready- take out of freezer, allow to defrost and start with step 1!


Well, that’s it folks, so easy! If this is your first time attempting to preserve, I will be the first to say that I know canning can be so intimidating but I promise- as long as you properly sanitize, boil your jars and use common sense when it comes down to eating the product itself- you should never have an issue! Just always remember, if it doesn't smell or look right, just don't risk it! I've been preserving my produce for years via the hot water bath canning method and have never ever had an single issue with mold or bacteria but I also follow strict protocol and directions from only certified master food preservers. I know if you do the same you will have the same success! Enjoy and have fun!


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