In my house, tacos aren’t just dinner—they’re an obsession. We love them. It doesn’t matter if it’s Tuesday either. We could eat them every day for lunch or dinner. We usually stick with chicken, beef, or ground turkey, and even veggies from the garden—but no matter what’s inside, one thing is always guaranteed: tacos need good salsa.
For us, the star of the show is salsa verde. Bright, tangy, and just a little smoky, it adds that perfect punch of flavor that keeps everyone coming back for seconds (and thirds). I started making my own after discovering the Ball Roasted Salsa Verde recipe, and now it’s become a staple in our home. My version gets rave reviews every time—so much so that I can’t keep jars in the pantry for long!
So, this year I purposely… well, and by accident…. planted a ton of tomatillos just for this reason. What does that mean? I started a few tomatillo plants from seed, then I bought a couple of plants from a local nursery. But then! I ended up having a ton of tomatillo volunteers. I had so many that I gave some away and ended up pulling some. But, I kept a full bed of tomatillo plants.
You can see my latest harvest of them in this pic. You can also see a basket full of jalapenos which play a role in this recipe.
I made it tonight and had a bit leftover in the pot. I took a spoonful to my husband who said, “Oh yeah! That’s the one!!” I then gave a spoonful to my daughter who immediately went to the cabinet to grab tortilla chips. HA!
Why Salsa Verde is a Game Changer
Unlike red tomato salsa, salsa verde is made with tomatillos, which give it that zesty, slightly citrusy flavor. Roasting them deepens the taste, making it both fresh and savory at the same time. It’s the perfect balance for tacos or nachos, and just a quick snack with tortilla chips.
A Few Tips From My Kitchen
- Roast everything. Roasting the tomatillos, peppers, garlic, and onions adds incredible depth of flavor. (Note: On my next batch I am going to experiment with smoking the veggies on my outdoor smoker. I just know that will be insane!) I forgot to take a pic of the roasted veggies, but they were pretty and smelled SO good!
- Adjust the heat. Love it spicy? Use hotter peppers, or add the optional cayenne. Prefer mild? Stick to poblanos. (Note: It’s perfectly safe to swap out peppers in canning recipes as long as you use the same amount) I used a few jalapenos of different varieties and varying heat level.
- Use an Immersion Blender. This is much easier than pouring it into blender. I just use it right in my pot. Blend it until you are happy with the consistency. If you like it a little chunky, don’t blend it too much.
- Use quality jars and lids. There are only a few brands of canning jars and lids that I trust. My favorites are Forjars and Superb. Need supplies? Shop my Forjars affiliate link and use code LTG10 to save 10% on your order. Shop my Superb Sealing link and use code LittleTechGirl20 to save 20% on on your order.
- Make it last. If you love canning, this recipe is perfect for stocking your pantry. Nothing beats popping open a jar of homemade salsa verde in the middle of winter. I doubled the original recipe. Fill free to double it again if you have a ton of tomatillos like I do!
- Think beyond tacos. Don’t be afraid to drizzle it over grilled veggies, rice bowls, or even as a marinade for chicken.
Salsa verde has completely changed taco night in our house. Once you try it, you’ll never want to go back to store-bought again. Trust me—your family (and your taste buds) will thank you!
Oh also… another tip from me! GET A STEAM CANNER! This is a water bath canning recipe, but over a year ago I stopped hauling huge pots of water to my cooktop and started using a steam canner. It is a game changer! They use the same processing times as water bath canning, but less than 1/3 the water. Seriously, you should consider it. I actually have 2 FruitSaver Steam Canners by Kitchen Crop.
Roasted Salsa Verde
Equipment
- 1 Steam canner or Water bath canner
- 1 Large cookie sheet or roasting pan
- 6 Clean pint jars with lids and rings
- 1 Jar lifter
Ingredients
- 8 lb. tomatillos husks removed
- 3 medium-size white onions each cut into wedges
- 4-5 jalapeño or serrano peppers cut in half, stems removed
- 12 garlic cloves peeled
- 1 cup bottled lime juice
- 1/2 cup coarsely chopped fresh cilantro leaves
- 3 tsp. salt
- 2 tsp. black pepper
- 4 tsp cumin
- 4 tsp ground coriander
- 1 tsp cayenne pepper Optional
Instructions
- Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set aside with bands.
- Preheat oven to 425°F. Arrange tomatillos, stem side down, on a large rimmed baking sheet lined with aluminum foil. Tuck onions, jalapeño peppers, and garlic in with the tomatillos. Bake at 425°F for 15 minutes or until garlic is softened. Remove garlic from baking sheet. Bake mixture 15 more minutes or until onions are tender and tomatillos and peppers are slightly charred. I actually turned my oven to broil for just a few minutes to put a nice char on everything. Remove from oven and cool slightly.
- Process vegetables and garlic, in batches, in a food processor until smooth, or dump into a large saucepan and blend with an immersion blender. Stir in lime juice and remaining ingredients. Bring to a simmer. Turn off heat.
- Ladle hot salsa into hot jars leaving a ½ inch headspace. Remove air bubbles. Wipe jar rim with paper towel and water. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling-water or steam canner. Repeat until all jars are filled.
- Fo water bath canning… Water must cover jars by 1 inch. Adjust heat to medium-high, cover canner, and bring water to a rolling boil. Process pint jars for 20 minutes, adjusting for altitude. Turn off heat and remove cover. Let jars cool 5 minutes. Remove jars from canner; do not retighten bands if loose. Cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.If using a steam canner, follow the directions for your canner.
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