Canning Roasted Tomatillo Salsa

I recently found a good deal on tomatillos at a local produce shop. Last year my wife and I had made roasted tomatillo salsa for the first time and really enjoyed it. With a deal like we found we couldn’t resist making another batch this year. I modified a recipe from Food In Jars and used it as the base for the salsa. Food In Jars also has a great recipe book with other canning and preserving recipes in it.

3lbs of Tomatillos

6 Tbs of lime juice

1 tsp of cumin

Ground sea salt to taste

Cilantro (fresh and chopped)

2 Anaheim Peppers

2 Poblano Peppers

6 cloves of garlic

1/2 onion , roughly sliced or chopped

– Preheat oven to 400 degrees Fahrenheit

Canning Tip: When picking out tomatillos look for the outer paper to be somewhat loose. That indicates the fruit is actually ripe.

First I removed the outer paper wrapper from the tomatillos

Tomatillo Husks


After removing the paper the tomatillos look like large green tomatoes. The tomatillo is actually closer related to the gooseberry than the tomato. In fact you can slice one open and eat it raw.



Husked Tomatillos

Next it was time to rinse the tomatillos. They naturally have a sticky glue like substance on them under the paper husk. Just give them a good rinse in some cold running water.

Washed Tomatillos

After rinsing the tomatillos I cut them in half and laid them down face down in glass baking dishes. Since this was going to be a roasted tomatillo recipe I also added in the garlic, onions, and peppers. The oven was preheated to 400 degrees Fahrenheit and I put all three baking dishes into the oven for 20 minutes. Look for the tomatillos to be soft in appearance and with liquid on the bottom of the pan. The tomatillos may also brown slightly on top which is fine.

The garlic also goes into the same pans, but with the paper on. It’ll be removed later.

Roasting tomatillos and onionsRoasting tomatillos and onions

Fresh out of the of the oven

20150819_141836Roasting tomatillos, onions, and peppers

At this point remove the garlic and once cool remove the paper wrapping around the cloves.

Washed and ready jars

While the veggies cool make sure the jars and and canning utensils are all washed and ready to go. If you haven’t started the canning pot boiling yet, now would be a good time to get it going.


After letting the roasted veggies cool  place them into a blender or food processor. Add the lime juice, cumin, sea salt, and garlic to the roasted veggies.


It may take a few batches to pulse everything up to the consistency of salsa.


Heating the salsa

Heat the salsa up to at least boiling and let it simmer at a low boil for a few minutes while stirring.

Once the salsa is ready pour into prepared jars leaving at least 1/2 inch head space. Boil at least 15 minutes at sea level. Adjust time for altitude difference.

Roasted Tomatillo Salsa in Jars

From the photo above you can see I used a mixture of lids for my jars including reusable Tattler Lids. These work great if you want do a lot of canning and want a lid that can be used multiple times.


Lastly, enjoying the fruit of labor. Delicious homemade Roasted Tomatillo Salsa.

Now that you’ve made your very own salsa feel free to share!

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