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Tomatillo Salsa Verde

A perfect pantry staple made from tomatillos, charred jalapenos & 4 other simple ingredients.
Servings: 6 pint jars

Equipment

  • 1 Dutch oven
  • 1 Immersion/Stick blender (or transfer ingredients to standard countertop blender)
  • 1 Water Bath Canner (if canning)
  • 6 Small lidded freezer containers (if freezing)

Ingredients

  • 8 tomatillos
  • 5 jalapenos
  • 2-3 cups water
  • 6 garlic cloves
  • 1/3 cup chopped onion
  • 1 Tbs Kosher salt

Instructions

  • Husk & rinse tomatillos, cutting each into 4-6 pieces, depending on size.
  • Char jalapenos on open flame (gas cooktop or grill) or under broiler. Cool. Remove stems & seeds and discard.
  • Peel & rough chop (or smash) garlic cloves. Rough chop onion.
  • Add all 6 ingredients to a dutch oven. Bring to a boil over medium high heat, then reduce to a simmer, cooking for 20 minutes.
  • Blend cooked ingredients with immersion/stick blender.
  • If canning, ladle hot salsa into jars, leaving 1/4-inch headspace. Adjust two-piece caps. Process 15 minutes in a boiling-water canner.
  • If freezing, cool completely. Portion into small containers (with lids), or freeze in silicone ice trays for cubes of salsa for soups or chili. (Store cubes in freezer bag.)