salsa verde

by aspen&pine

salsa verde | home canning

Jordan discovered salsa verde on one of our road trips, but it is $3-4 for a tiny little bottle. So my Mom, along with the habaneros, also grew tomatillos so we could try making our own! I made my salsa verde on the hot side, if you want to reduce the heat, omit or decrease the number of habaneros.

canning salsa verde


Makes: 6 pints or 12 1/2 pints

5 lbs tomatillos, husked, washed, and cored
1 onion, peeled and quartered
4-6 habanero peppers
4 jalapeno peppers
4 cloves garlic, peeled
1/2 bunch cilantro, washed
1/2 cup lime juice
1 Tbsp. cumin
2 tsp. kosher salt
1/2 tsp. cracked black pepper

Slice cored tomatillos in half or quarters and blend in a blender until smooth. Pour into a large saucepan. Blend the onion and garlic with a little of the lime juice and add to pan. Next blend the peppers, cilantro (remove roots), and remaining lime juice together. Be careful when adding this mix to the pan as you don’t want to breath in the hot pepper fumes. I kept the lid on the pan after adding the peppers to help keep them contained (remove the lid before cooking). Now add your salt, pepper, and cumin. Simmer, stirring occasionally for 20 minutes. Process 15 minutes in a water bath.

salsa verde with habaneros | home canning