Tomatillo salsa captures the bright flavors of summer in every bite. Serve it as a lively appetizer with homemade tortilla chips or use it to enhance tacos, enchiladas, quesadillas, and more.
This salsa verde has an herbaceous, slightly tangy profile that sets it apart from fruit-based salsas like mango or peach. The star ingredients are fresh tomatillos and green tomatoes, which give the salsa its vibrant green color and earthy freshness. Below you’ll find tips for making a homemade tomatillo salsa that’s perfect for immediate serving or for canning and preserving.
Tomatillo Salsa for Canning
This tomatillo salsa recipe is ideal for preserving. It comes together with a handful of simple ingredients: tomatillos, white onion, green chiles (such as jalapeño or serrano), garlic, fresh cilantro, ground cumin, salt, red pepper flakes, vinegar, and lime juice.
While some recipes roast tomatillos before blending, this version cooks all ingredients together after chopping. That approach is quicker and still yields a bright, well-rounded salsa. If you prefer a smokier, deeper flavor, you can roast the tomatillos on a cast-iron skillet or in a toaster oven before combining the ingredients.
Note: tomatillo salsa and salsa verde are the same thing—both names describe a green salsa centered on tomatillos.
Ways to enjoy this salsa
- Green enchiladas
- Chips & salsa — perfect for tasting the fresh, bright flavors
- Nachos topped with melted cheese and fresh tomatillo salsa
- Quesadillas served with a side of salsa verde
- Roasted pork tacos finished with a spoonful of tomatillo salsa
Tomatillo Salsa FAQ
Spiciness depends on the type and amount of chiles you use. Serranos add more heat than jalapeños; remove seeds and membranes to reduce heat.
Yes. A food processor quickly combines ingredients to your desired texture. If you prefer a chunkier salsa, chop by hand with a knife.
Tomatillo salsa is bright and tangy rather than bitter. The tomatillos and lime juice give it a fresh, slightly tart note balanced by cilantro and spices.
The Recipe
Tomatillo Salsa
Preserving method: Water bath canning
Makes about 4 (8 oz) half-pints
Equipment
Ingredients
- 2 lbs. tomatillos husks removed, washed, cored and chopped (about 5-1/2 cups)
- 1 cup white onion chopped
- 1 cup chopped green chilies
- 4 cloves garlic minced
- 2 Tbsp fresh cilantro minced
- 2 tsp ground cumin
- 1/2 tsp salt
- 1/2 tsp red pepper flakes
- 1/2 cup vinegar
- 4 Tbsp lime juice
- 4 Ball® 8 oz half pint glass preserving jars with lids and bands
- Optional: Ball® freshTECH Electric Water Bath Canner + Multicooker
Instructions
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Prepare a boiling-water canner. Heat jars in simmering water until ready for use (do not boil). Wash lids in warm, soapy water and set bands aside.
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Combine all ingredients in a large saucepan and bring to a boil. Reduce heat and simmer for 10 minutes to meld flavors.
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Ladle hot salsa into hot jars, leaving 1/2 inch headspace. Remove air bubbles and wipe jar rims clean. Center hot lids on jars, apply bands fingertip-tight, and place jars in the boiling-water canner. Repeat for remaining jars.
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Process jars for 15 minutes, adjusting for altitude as needed. Turn off heat, remove the canner lid, and let jars stand in the water for 5 minutes. Carefully remove jars and let cool. After 24 hours check that lids are sealed—press the center of each lid; a sealed lid will not flex up and down.
Notes
*This post was created in partnership with the Fresh Preserving Division. Jars, equipment, and compensation were provided; all opinions are the author’s own.
Conclusion
This tomatillo salsa verde delivers bright, zesty flavor that lifts many dishes. Use it as a dip with homemade tortilla chips, spoon it over breakfast tacos, or turn it into green enchilada sauce. The recipe is quick to make for immediate use and adapts well to water-bath canning so you can enjoy fresh-tasting salsa year-round. Store finished salsa in sealed jars to preserve its freshness and flavor. Add this versatile salsa to your regular rotation—you may find it becomes a favorite.
Enjoy your homemade tomatillo salsa and happy preserving!