Roasted Salsa Verde Recipe with Tomatillos or Green Tomatoes To Can or Freeze

jar of canned salsa verde with small bowl of salsa

4.50 from 144 votes

Roasted Salsa Verde Recipe with Tomatillos or Green Tomatoes To Can or Freeze

Easy & flavorful salsa verde recipe using roasted tomatillo or green tomatoes that you can preserve by either canning or freezing to enjoy all year.

Prep Time30

Cook Time1

Total Time1 30

Course: Condiments

Cuisine: Mexican

Servings: -4 pints

Calories: 20kcal

Author: Jami Boys

Equipment

large roasting pan
6-12 quart stock pot
canning or freezer jars and lids
water bath canner optional

Ingredients

2 pounds coarsely chopped tomatillos or green tomatoes, about 5-7 cups, washed (husks removed from tomatillos; green tomatoes cored)
3 cups coarsely chopped hot peppers: a combination of jalapeño and mild green Anaheim or Poblano chilies to your taste*
3 cups coarsely chopped onions
6 medium cloves garlic, chopped
1 cup bottled lime juice (or lemon juice)
2 tablespoons dried oregano, or to taste
1 tablespoon sea salt or canning salt, or to taste
1 tablespoon ground cumin, or to taste (Note: if you're sensitive to cumin, start with 1/2 tablespoon, though it does mellow after canning and storing.)
2 teaspoons black pepper

Instructions

Preheat oven to 425 degrees.
Place tomatillos and/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, uncovered, about 10 minutes. While simmering, prepare water bath canner, lids and 4 pint or 8 half-pint jars if planning to can (or wash freezer-safe jars or containers for freezing).
Blend the salsa further, if desired, with an immersion blender. Ladle into prepared jars leaving 1/2-inch headspace for canning (to freeze 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 18 months.
To Freeze: Let salsa cool and then transfer to clean freezer containers. Label and freeze for a year for best flavor.

Notes

* I use half jalapeños and leave the seeds in because we like it spicy - use more Anaheims and Poblanos and remove seeds for less spice.

Canning Notes:

-High Altitude Adjustment: If processing at an altitude of higher than 1000 feet above sea level you'll need to adjust the processing time according to this chart.

-If you have any jars that didn't seal (which is rare!), store them in the fridge and use first.

NOTE ON YEILD: If you use a food processor to chop your chilies and onions and then an immersion blender for a finer end product (like I show), the yield will be only about 3 pints. If it seems too thick, you can add more lime/lemon juice. You can also add up to 1/2 cup water (you never want water to be more than 1/2 the amount of lime/vinegar/lemon in canning recipes like this).

Nutrition