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Tomatillo Salsa Verde


This authentic, Mexican salsa verde has a fabulous flavor. Use it as an appetizer dip with soft flour tortillas or tortillas chips, or use it on chicken enchiladas or as a condiment for any dish that needs a little extra zip!!!

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  • 1 pound tomatillos, husked
  • 1/2 cup white onion, finely chopped
  • 5 cloves garlic, minced
  • 1 – 2 Serrano chile peppers, minced (remove 1/2 seeds if want milder, caution don't rub eyes after handing peppers)
  • 2 tablespoons cilantro, chopped
  • 1 tablespoon fresh oregano, chopped (dried is ok)
  • 1/2 teaspoon ground cumin
  • 1 1/2 teaspoons salt, or to taste
  • 4 limes, juiced


Servings 1
Preparation time 10mins
Cooking time 25mins


Step 1

Using a blender or food processor, carefully puree the tomatillos in batches until smooth. Continue adding the onion, garlic, and Serrano chile pepper. Season with cilantro, oregano, cumin and salt. Pulse and chop the mixture.

Add all ingredients to a saucepan, including the lime juice, and stir together. Bring to a boil over high heat, and then reduce heat to medium-low and simmer until the tomatillos are soft, about 10 minutes.

I use a sterilized Ball brand ½ Pint Jelly Jar from the canning section of the grocery store when jarring my salsa. You can use anything.

If you don’t feel you will eat all of this within 3 – 5 days, Use a Boiling Water Bath Canning method (see below) to Can the Excess Salsa for future use. Make sure you are using Sterilized jars.. if you need instructions, they are included on another recipe link within my recipe library.

Chill thoroughly for best flavor, at least 3 hours or over night.

Boiling Water Bath Canner:

Fill the kettle with the appropriate amount of hot water and begin heating it on the range. The water bath canner requires 1 to 2 inches of water above the tops of jars. This can be difficult to determine before the filled jars are in place but after a batch or two you will learn how much water you have to add. It is always a good idea to have an extra small pot of water heating just in case.

Place jars on rack immediately after packing. Lower filled rack into canner. Jars should be covered by 1 to 2 inches of water. Add additional boiling water if needed. If you add more water, pour between jars and not directly on them (this is where the extra pot of heated water comes in handy). Cover pot with lid.

When the water comes to a rolling boil, start to count the processing time. Reduce heat slightly and boil gently for the time recommended for the food being processed (10 min for this salsa). When the cooking time is up (10 minutes for this salsa), remove jars at once and place on a rack or on towels away from heat and away from any draft. Keep jars separated to allow for air space, for 6 - 8 hours undisturbed.

After jars have cooled (3 - 4 hours min- 6- 8 hours is best), test for seal. To do this press down on the center of the lid. The lid should be con-caved and not move when pressed. Another method is to tap the lid with the bottom of a teaspoon. If the jar is sealed correctly, it will make a high-pitched sound. If it makes a dull sound it means the lid is not sealed or possibly that food is in contact with the underside of the lid.

When completely cool (leave undisturbed for 6 - 8 hours), the screw bands may be removed if desired but not necessary. Be sure to label canned jars with content and processing date. Store jars in a cool dark, dry place. If there is a possibility of freezing temperatures during storage, cover with a blanket or heavy cloth. Jars may also be placed in a box and stuffed with newspaper.

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