Tomatillo Salsa Recipe for Canning

What You'll Need

  • measuring cups and spoons
  • water bath canner with rack
  • 2 pint jars or 4 1/2 pint jars with lids
  • canning funnel
  • lid lifter/bubble remover
  • canning jar lifter
  • spoon
  • potato masher or blender (if desired)
  • clean kitchen towels
  • 3 pounds tomatillos: husked, washed, and finely chopped
  • 1/2 cup finely chopped yellow onion
  • 2 jalapeno peppers, finely diced
  • 2-4 garlic cloves, crushed
  • 2 tablespoons fresh cilantro
  • 1/4 cup bottled lime juice (fresh may be substituted if you do not plan on canning this recipe)
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon canning salt
  • 1/2 cup of water

Tomatillos rustle in their papery husks, the thin beige skins concealing a round, pale green orb; some varieties are tinged with a surprising purple blush. The fruit, once removed from the husk, is strangely sticky, tacky to the touch, an indicator of the high pectin content that gives the sauce such a pleasing thickness. Sliced open, the fruit is full of small soft seeds and spongy flesh. Eaten raw, the flavor is nothing much. But cooked with subtle spices, mingled with onion and garlic and lime, the humble, shy tomatillo comes into her own and shines, as a staple of Mexican cuisine.

The tomatillo was cultivated in Central America long before European contact, and played an important part in the food culture of both the Aztec and the Maya. Still a staple in the region, it has found a home in our pantries, too. Use it as a salsa, a topping for eggs and meats, or a simmer sauce for just about anything you can imagine.

If you plan on canning this salsa recipe and you are not familiar with the water bath canning method watch our water bath canning video workshop. Always make sure you are following all safety guidelines outlined by the USDA when canning anything. 
fresh tomatillos for salsa
This recipe makes 2 pints, or 4 half pints


1) Prepare your canner

Prepare a boiling water bath canner and 4 half pint jars. Set the canner to boil, with the clean jars inside, as the salsa cooks.

2) Prepare the tomatillos and other ingredients as directed

prepping salsa3) Cook the salsa

In a large skillet or saucepan, combine the tomatillos, onions, peppers, lime juice, cilantro, garlic, cumin, and salt, along with 1/2 cup of water.

cooking salsa for canning

Bring to a low boil and cook, stirring frequently, until the sauce thickens and reduces by about about a third; this should take about 20 minutes.

tomatillo salsa
When the sauce looks quite thick, remove it from the heat.

4) Puree or mash if desired

Mash the tomatillos with a potato masher, if a chunky salsa is desired. Otherwise, the sauce may be blended in a blender until smooth.

5) Pack your hot jars

This salsa can be served chilled or warm as is, or preserved using the water bath canning method, as follows.
Using a canning funnel, pack the salsa into the prepared jars, leaving 1/2 “ headspace.
Wipe the rims, apply lids and rings hand tight.

canning tomatillo salsa

6) Process your salsa

Process in a boiling water bath canner for 15 minutes.
Remove the jars from the canner and place them on a kitchen towel to cool. Once you have ensured all of your jars have sealed, keep them in a cool, dry place for up to one year.

If you are not familiar with the water bath canning method watch our water bath canning video workshop. Always make sure you are following all safety guidelines outlined by the USDA when canning anything. Keeping a great journal leads to delicious results! Get inspired by new recipes, expert articles and homemade food adventures in our Monthly Journal.

Over to You...

It’s part of our mission here at Mountain Feed to help you make delicious, sustainable, homemade food, more often. Stop by and say hello on Facebook, Twitter, Instagram or Pinterest. Or, as always, you can do it the old fashioned way and come by the store to speak with one of our in-house experts. And of course, we are proud to offer you the best home canning equipment at the best prices in our Home Canning Department.