Home-Canned Green Tomatillo Salsa

Name: Home-Canned Green Tomatillo Salsa
Prep time: 45 min
Cook time: 55 min
Total time: 1 h 40 min
Yield: 160 servings
Cuisine: Tex-Mex, Mexican
Ingredients: 2 cups Chicken Broth; 4 cups Diced Onion; 2 tbsp Dried Oregano; 1 bunch Fresh Cilantro; 6 whole Jalapeño Pepper; 0.25 cup Lime Juice; 8 cloves Minced Garlic; 2 lb Poblano Pepper; 1 tbsp Seasoned Salt; 5 lb Tomatillo

Appetizer 🧄Side Dish 🥗Snack 🍿 Tex-Mex 🇺🇸🇲🇽Mexican Low-Carb Low-Sodium Sugar-Free Heart-Healthy ❤️Diabetic-Friendly Gluten-Free Vegetarian 🥦Vegan 🌱Whole30 Anti-Inflammatory Paleo 🦴Halal 🕌Kosher ✡️Clean Eating

Bright and tangy, this Home-Canned Green Tomatillo Salsa layers fresh tomatillos with poblano and jalapeño heat, rounded by garlic, cilantro, and a hint of lime. The result is a smooth, zippy sauce perfect for tacos, enchiladas, or spooning over grilled meats. Keep jars on hand for weeknight dinners or party platters when you want a punchy, green chile kick.

Prep45 mins
Cook55 mins
Serves160
DifficultyMedium

1

In batches, place the tomatillos, poblanos, onions, chicken broth, jalapeños, and garlic into a food processor or blender; pulse until combined. Pour into a large stockpot.
2

Stir the cilantro, lime juice, oregano, and seasoned salt into the tomatillo mixture. Bring to a boil over high heat; lower the heat and simmer for 20 minutes.
3

Meanwhile, check 10 to 12 pint-sized jars for cracks and rings for rust, discarding any that are defective. Keep them in simmering water until the tomatillo sauce is ready. Wash new, unused lids and rings in warm, soapy water.
4

Ladle the tomatillo sauce into hot, sterilized jars, leaving 1/4 inch of headspace at the top. Slide a clean knife or thin spatula around the inside edges to release air bubbles. Wipe the rims with a damp paper towel to remove residue. Place the lids on and tighten the screw rings.
5

Set a rack in the bottom of a large stockpot and fill it halfway with water. Bring to a boil, then use a jar holder to lower the jars into the boiling water, spacing them 2 inches apart. Add more boiling water to cover the jars by at least 1 inch. Return to a rolling boil, cover, and process for 25 minutes.
6

Lift the jars out of the stockpot and let them rest, spaced several inches apart, for 12 to 24 hours. Press the center of each lid to confirm it does not move up or down. Remove the rings for storage and keep in a cool, dark place.