Use up your garden or farmer’s market produce with an easy & flavorful roasted tomatillo or green tomato salsa that you can preserve by canning or freezing. You can make this salsa verde as spicy as you like by adjusting the types and heat of the peppers.
This homemade roasted tomatillo or green tomato salsa recipe is SO good, with a tangy, slightly spicy flavor that gives a nice flavor to meals like tacos and enchiladas.
I love having this salsa verde on hand as another option along with our regular, favorite canned red tomato salsa as a dip for chips and using it for other southwestern meals (a dollop of this on Chicken Chili? Yum.)
Tomatillos or Green Tomatoes?
If you grow or buy tomatillos when they’re in season, you can use those for the most authentic version of this green salsa.
But if you grow tomatoes at all, you know you will have green tomatoes at the end of the season and this roasted green salsa is one of the BEST ways to make use of those unripe tomatoes. The tartness of the green tomatoes is very similar to tomatillos, so it’s a pretty decent substitution.
So it really is equally good with either fruit – feel free to use either.
Stock Your Pantry with Salsa Verde
Salsa is one of the best things you can have in your pantry for quick meals and snacks – it really has saved us many times from the drive-through.
Every time we’re in a rush, or late coming home and really hungry, and I think about grabbing some food along the way, I remember that we always have chips, cheese, salsa and sometimes tortillas. It takes about 10 minutes to make nachos or quesadillas with salsa.
Of course it’s also great topping (slightly) more involved meals like tacos, enchiladas and salads of grilled chicken, beans and guacamole.
And that’s another reason to love having homemade salsa in your pantry – it works for so many things, right?
Make Roasted Tomatillo or Green Tomato Salsa
To make this easy salsa, it’s simply a matter of chopping the ingredients and roasting them in a hot oven before transferring them to a stockpot to boil before canning (or letting cool and freezing).
You can leave the salsa with larger chunks or use an immersion blender in the pot to gently chop to a finer consistency. The salsa you see in the photos was blended in this way so all the vegetables were more even sizes.
Would you like it mild or spicer?
You can adjust this to your family’s heat levels and still be safe for canning! Simply keep the ratio of peppers the same, but vary the types. For instance, we like it spicer, so I use half jalapeΓ±os to make up the pepper portion – and I leave the seeds and membranes.
If you want it less spicy, use all mild peppers like Anaheim and Ancho, and/or remove the seeds and membranes.
How to Prepare Tomatillos for Salsa Verde
Tomatillos are such a fun plant to grow! All you need is 1-2 plants to harvest enough for salsa, so if you grow tomatoes, leave room to add a tomatillo for a change.
You’ll harvest tomatillos when you feel them and they are firm and filling out the outer husk.
To prepare them, simply rub off the husk. You’ll notice a sticky residue left – that’s normal. I wash the fruit to remove as much as I can. Then chop them and add them to the roasting pan.
Safely Can Roasted Tomatillo or Green Tomato Salsa
Making your own salsa means you know exactly what’s in it and can tailor it to you and your family’s liking.
Only to a degree, though, if you’re planning to can: the only ingredients you can adjust or change when canning in a water-bath canner are the dry ingredients. All the fresh ingredient ratios must stay the same to remain safe.
Is this recipe safe to can?
This recipe was adapted from an extension service recipe, and by ‘adapted’ I mean:
- roasting instead of boiling the vegetables initially to increase flavor (like my safe-to-can roasted tomato sauce)
- keeping the same pepper-onion ratio to tomatillos/tomatoes, but increasing the peppers and decreasing the onions
- adjusting the dry spices
If you would like a more garlic flavor, for instance, it will have to be added as dry garlic powder when canning or you can add it as fresh when you serve it.
What if I just want to freeze the salsa?
If you’re going to freeze this only, it IS okay to add more fresh garlic, fresh cilantro, more peppers, or whatever you’d like to your heart’s content. You wouldn’t be able to can it after doing these changes, though.
The good thing is, it freezes great, so it’s really your choice!
Roasted Tomatillo or Green Tomato Salsa
Ingredients
- 5 cups chopped tomatillos or green tomatoes, about 2 pounds, washed, husks removed from tomatillos
- 3 cups coarsely chopped hot peppers: a combination of jalapeΓ±o and long green Anaheim or Ancho chilies to your taste*
- 3 cups coarsely chopped onions
- 6 medium cloves garlic, chopped
- 1 cup bottled lime juice (or lemon)
- 2 tablespoons dried oregano
- 1 tablespoon salt or to taste
- 1 tablespoon ground cumin
- 2 teaspoons black pepper
Instructions
- Preheat oven to 425 degrees.
- Place tomatillos or green tomatoes in a large roasting pan. Add chilies, onion, garlic and mix.
- Roast vegetables for 30-35 minutes, stirring at the halfway mark, until the tomatillos/tomatoes are starting to break down.
- Scrape the roasted vegetables into a large stockpot and add the remaining ingredients. Bring to a boil and simmer about 10 minutes. While simmering, prepare water bath canner, lids & 4 pint or 8 half-pint jars if planning to can (wash freezer-safe jars or containers for freezing, or use freezer baggies)
- Blend the salsa further, if desired, with an immersion blender and the ladle into prepared jars leaving 1/2-inch headspace for canning (you'll need a good 1+ inch headspace for freezing to account for expansion).
- To Can: Wipe rims, seal, and process in a boiling water bath for 15 minutes, turn off burner, remove lid and let sit for 5 minutes. Remove jars to a cloth-lined surface and let cool 12-24 hours before testing the seals, labeling, and storing for up to a year.
- To Freeze: let salsa cool and then transfer to clean freezer containers. Label and freeze for a year.
Notes
Nutrition
Other Easy Preserving To Try:
Easy Canned Chipotle BBQ Sauce
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Amy says
Flavor is really excellent. But save yourself the hassle, and use the freezing option. Iβm draconian about following canning recipes, but only got 2 pints and a half cup out of the recipe, not worth the energy and effort of putting in a canner.
Jami says
That’s interesting, Amy – maybe you cooked it down more? 11 cups of produce plus a cup of juice should definitely get more than 2 pints…
Yvonne Shorb says
I just made the salsa verde and it came out much thicker than I expected. Did I do something wrong? Perhaps cook it too long?
Jami says
It is a thicker salsa, Yvonne, since we like it that way for dipping. You can always add more lime/lemon juice or just water if you’d like it thinner.
Dorothy says
Far too much oregano in this recipe. Oregano is all you can taste. Masks the tomatoes entirely.
Jami says
Feel free to adapt to your taste with less oregano!
Shirley says
Can you combine tomatillos and green tomatos for. Salsa Verde?
Jami says
Yes! I’ve often done that.
Charlene says
Can i mix red and green tomatoes for this recipe?
Jami says
I don’t see why not, it just won’t be salsa ‘verde’ then since it won’t be green. π It will still be a wonderful salsa, though, I bet!
Laurie says
This is excellent! I have a different recipe I have used in the past, but it never really turns out the way I want it to. So today I found this recipe and it is a keeper! I halved the recipe and reduced the peppers by more than half because I can’t do too hot. But it has the proper balance of sweet, tart, and spicy that I was looking for. We are going to freeze the leftover for enjoyment through the year. Thank you for sharing this recipe!
Jami says
I’m so glad to know this, Laurie! I’m making a batch tomorrow, too. π
Sue says
I’m really excited to try this recipe! Will post my results, but I’m pretty sure it will be fab, as I have made a lot of Jamie’s recipes and found them to be exceptional!
Jami says
Hope you like this, Sue!
DeeDee Nunn says
There is no peppers in this recipe! Was that on purppose?
Jami says
Did you look at the full recipe, DeeDee? (Click on the arrows to the printable recipe) There are 3 cups of peppers called for. π
JD Dreasher says
Im going to try this recipe for canning, i have @50# of green tomatoes to use up. I plan on roasting all my tomatoes and onion and peppers on the grill to give it a more smoky taste. Question is, do i then remove the skins from the tomatoes or blend them up, core, seeds and skins?? Thanks so much.
Jami says
I always core tomatoes before roasting, so I don’t know first hand how it would be if left in. I do know I’ve had other readers tell me they don’t core. You don’t need to worry about the skins and seeds of green tomatoes – I just leave them in all the time. Maybe do a small batch first with the cores or try to remove them before roasting?
Jan Mowbray says
I’ve had over 50 yrs of cooking and canning but tomatillos are a more recent item for me. I would like to draw on your knowledge and experience – may I use half green tomatoes and half tomatillos as long as I follow the rest of the balance of ingredients?
Jami says
Yes you can, Jan – they are interchangeable in this recipe.
Amber says
I found your recipe for Green Tomato Salsa and I just wanted to let you know I linked to your recipe from my post about using green unripe tomatoes. I’m definitely going to try this recipe next year.
-Amber
Jami says
Thank you Amber! I shared your article on FB. π
Jeff says
hi Jami, is fresh lime juice ok for this recipe when canning?
Jami says
Sorry, Jeff, no. The USDA says that fresh limes and lemons don’t have the standard of acidity that bottled juice does. They’ve been tested to contain 4-5% acidity, so they stress to only use bottled.
Jeff says
Thanks for the advice, I made this with a big bowl of tomatillos from the garden along with some habaneros and it really is amazing. Love the citrus and tart flavour. Thank you for the recipe!
Jami says
Super happy it turned out for you Jeff, thanks for letting me know!
Jeanne says
I followed the recipe and found it tasted strongly of bottled lime juice. I thought one cup seemed like a lot but figured the recipe should be followed to the letter. I think the tomatillos should have been roasted whole and not cut up as they ended up releasing all of their juices and mostly steaming. I am going to try to do more roasted tomatillos today in an effort to salvage it.
Jami says
One thing that’s nice about cooking your own food is adapting it to your tastes. π Roasting the tomatillos whole may be a good option, just not one I’ve tried.
As far as the flavor from the lime juice, you can try all lemon or half lemon, but you can’t substitute vinegar since it’s less acidic than citric juices. This recipe has been tested with this ratio only by the extension office. You were right to follow it to the letter – salsa canning is a science, not an art. π Of course, this is only for canning – to freeze it you can add what you’d like.
Jennifer says
So, if I plan on freezing the salsa I donβt need to add the lime/lemon juice? I can also add fresh garlic or whatever and it will still freeze just fine?
Jami says
Yep! All the safety issues with canning are to be able to keep it at room temperature. You can freeze any combination without worry.
Sharon Bailey says
I too live in the northwest (Portland area) and after an unusually long cold wet spring, now am starting to enjoy ripe tomatoes—every day—alas, we leave in a week for some length of time—-so I just found this recipe for the roasted green tomatoes—-I will bring in all those two days before I travel–process and then freeze in qt zips. So happy for this. My mother used to make a green tomato relish that she canned—it was on the sour side as my family didn’t care for sweet relishes—it was a crisp green color and tasted very good on meat. I am still looking for that one. Thanks for these great recipes.
Jami says
This sounds like the perfect solution for your situation, Sharon. I’m glad you found it – I think you’ll love this flavor!
Kristin Gerhart says
Hey Jami — and Happy New Year!
Say… I made the green tomato salsa recipe back in October, and wondered at that time if I was reading correctly: Is it really TABLEspoons of salt and cumin? I used TABLEspoon as printed, and ended up adding 2 more pans (triple volume veggies) to balance the salt + cumin. At least to my and my husband’s (love-spicy-food-guy) taste.
ANYHOW, I got rave reviews from several folks, so Kudos and thanks! I’ll be makin’ it again next fall!
Jami says
Ha, it’s actually 2 Tablespoons salt! π And we don’t find it salty or too cumin-y with the 1 TB cumin. But that’s what’s great about making things yourself, right – you get to tailor it to your own tastes! Happy New Year to you, too!!
Lani says
I made this and doubled the recipe. I did not get the 8 pints I was planning on. When I was making it, it seemed really thick and like not enough, so I added 3 cups of water to get a better consistency and volume. Then I added the lime juice, and boy, it tasted sour at first, but mellowed a bit as it simmered. In the end, I only got six pints. I think my tomatillos didn’t give off enough juice or something? I’ll have to try this again, but I’m thinking I may need more tomatillos for this recipe next time.
Jami says
Hmm, maybe so, Lani. I’ve made this many times and while I just barely get the 4 pints, I do get them and I’ve never added water. Maybe adding more would work for you!
Mick says
Never even thought about freezing. Probably make some w/the volunteer toms which are just setting fruit. What a summer it has been for the garden.