Tomatillos are a hidden gem in the tomato world. Also called Mexican green tomatoes, they do belong to the tomato family but actually taste more like lemons or apples. They are very popular as a salsa, which is actually really easy to make on your own. Take a look at this salsa verde canning recipe you can make in just a few steps. The secret is all in the roasting! It’s easy for kids to make, too.
Gather your ingredients.
For salsa verde, you’ll need cilantro, onions, lime, and roasted garlic, peppers, and tomatillos. All ingredients should be readily available at your grocery store. If you can’t find tomatillos, check out an ethnic or Hispanic grocery store near you. Try to get tomatillos that are a little soft to the touch. The peppers you choose to use are up to you and how spicy you like your salsa.
Roast your peppers, garlic, and tomatillos.
This is really the secret to a good flavor of salsa. You’ll want to preheat your oven to 400°. Then place your pre-washed tomatillos on a sheet of aluminum foil and roast for 15-20 minutes, flipping them over halfway. You can roast for more or less, based on the look of them. You want them to look squishy with some brown spots here and there. Then do the same with your garlic and peppers. Keep in mind that if you’re using hot peppers, the seeds are what add most of that flavor. So if you want to make it milder, remove the seeds.
Blend everything together.
This isn’t a very chunky salsa, so you can use a blending tool to mix everything together. Be careful not to blend too much though—you don’t want a runny salsa. I like to blend my ingredients one at a time because they are all different textures. Then I combine them at the end.
Mix it all up.
If you’re like me and you blend your ingredients separately, then now you want to mix everything together. I prefer this way because it allows me to control the flavors more. I’ll mix a little at a time and add in more garlic, pepper, or onions as I like. Season with salt and pepper along the way until it’s just how you like it.
Now can it to make it last.
Typically, I’ll make just a few jars of salsa verde at a time, so there’s no real need to can it and seal it to last for months. But if you do have a lot of salsa to use, follow canning guidelines to make sure your jars are properly sealed.