Canned Tomatillo Salsa

Add a ton of flavor to your favorite Mexican dishes with this canned tomatillo salsa. Simple ingredients cooked together for a bright and zesty bite!

Tomatillos have become one of my favorite plants to grow in my garden. I had no idea how easy they were to grow from seed or how abundantly they produced. Just from a couple plants I get enough to can several batches of this recipe to last us through the winter.

Having this salsa be shelf stable is so handy. You can freeze tomatillos, but they take up a lot of space. I always have jalapenos on hand too in the summer anyways from the garden, so it makes it a no brainer to just can it. This is definitely one of the easiest and quickest canning recipes I have made to date. So, if you are new to water bath canning, or intimidated by it, I would highly recommend you try this recipe!

This is really good blended smooth and used as the sauce for chicken enchiladas. I probably use this salsa more that way than any other! It adds so much flavor to the dish.

You can’t go wrong eating this just as a side or appetizer with some tortilla chips, or adding it to your tacos, nachos, you name it! Any Mexican dish, you really should add this to it.

Other Salsa Recipes to Try

• Canned Corn and Cherry Tomato Salsa
• Canned Peach Salsa
• Homemade Salsa
• Cherry Tomato Salsa

Ingredients

• Tomatillos
• Yellow Onion
• Jalapenos
• White Vinegar
• Lime Juice
• Garlic
• Ground Cumin
• Salt
• Red Pepper Flakes

Instructions

• Prep all your jars, lids, and other canning items. This includes washing the jars, lids, and rings. Fill your canner with water. Set out a dish towel to set the finished jars on, canning tongs, and a plastic knife for debubbling.
• Chop and prep all your ingredients.
• In a large stainless-steel pot, combine all ingredients. Bring to a boil over medium-high heat while stirring constantly. Reduce to a gentle boil for 10 minutes.
• Ladle the salsa into your jars, leaving 1/2 inch headspace.  Debubble with the plastic knife and then wipe the rim of the jars with a damp paper towel. Place the lid then the band on the jar. Tighten to finger-tip tight.
• Place the jars in your water bath canner. The water needs to be completely covering the jars by at least an inch. Bring to a rolling boil and process for 15 minutes. Remove the canning lid and wait 5 minutes, then remove the jars and place on a dish towel to cool.
• Let cool for 24 hours before touching them. After the 24 hours, wipe them down with a damp washcloth and remove the bands. Label with the name and date. Any jars that didn’t seal, put in the refrigerator and enjoy.