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Salsa Verde--canning Recipe

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“I love this recipe, and I love Ball's new Big Book of Canning, where this has been hidden! I have used half the peppers called for, and the full amount called for in another batch, both are yummy! I omit the cilantro per the request of my husband, who seems to be able to find the smallest amount! Lovely, tart recipe.”
1hr 5mins
5 half pints

Ingredients Nutrition

  • 5 12 cups chopped husked tomatillos
  • 1 cup chopped onion
  • 1 cup chopped hot pepper
  • 12 cup white vinegar
  • 4 garlic cloves, chopped fine
  • 1 teaspoon ground cumin
  • 12 teaspoon salt
  • 12 teaspoon hot pepper flakes (optional)
  • 2 tablespoons finely chopped cilantro (optional)


  1. Prepare canner, jars and lids.
  2. In a large stainless saucepan combine all the ingredients.
  3. Bring to a boil, reduce heat to medium high heat, stirring often to prevent sticking.
  4. Cook for 10 minutes.
  5. At this point I puree half the batch (I use an immersion blender).
  6. Ladle hot salsa into hot jars leaving 1/2 inch head space.
  7. Wipe rims, center lids and screw on band to fingertip tight.
  8. Place jars in canner, cover and bring canner to a boil.
  9. Process for 15 minutes.
  10. Turn off heat, remove lid of canner and let jars sit for 5 additional minutes.
  11. Remove jars, cool, label and store.
  12. I get 2 full and 1 half pint from this recipe.

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