Tomatillo Salsa

Home-canned tomatillo salsa.

Course Condiments
Cuisine Mexican
Keyword Salsa
Prep Time 40 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 50 minutes
Yield 8 x quarter-litre (1/2 US pint) jars
Calories 11 kcal


Metric - US Customary


  1. Start heating oven to 240 C / 475 F.
  2. Get a large, rimmed baking sheet and line it with tin foil. Don't grease or spray. Set aside.
  3. Wash, stem and seed all the peppers.
  4. Place on baking sheet cut side down.
  5. Bake until charred -- about 30 minutes.
  6. Meanwhile, remove and discard the husks from the tomatillos. Wash well.
  7. Chop the tomatillos, add to large pot.
  8. Add the ingredients down to and including the black pepper to the pot.
  9. Wash and chop the cilantro and the parsley, set aside.
  10. When peppers are done, remove from oven, and let cool until peppers can be safely handled.
  11. Chop peppers and add to pot.
  12. Turn stove top heat on, and bring pot to a boil, covered.
  13. Then lower the heat to medium, and simmer for 5 minutes.
  14. Uncover the pot, and let simmer until it thickens with a lot of the water driven off -- about 30 minutes.
  15. Add cilantro, parsley, lemon juice. Stir.
  16. Simmer 3 more minutes to heat through.
  17. Ladle hot salsa into hot jars.
  18. Leave 2 cm (1/2 inch) headspace.
  19. Debubble, adjust headspace.
  20. Wipe jar rims.
  21. Put lids on.
  22. Process in a water bath or steam canner.
  23. Process jars for 20 minutes; increase time as needed for your altitude.