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Tomatillo Green Salsa (canned)

Appetizers, Sauces, Low Phosphorus, Low Potassium, Low Sodium


Based on 40 servings per recipe.

  • 5 cups tomatillos or green tomatoes, chopped
  • 1 1/2 cups long green chiles, seeded and chopped
  • 1/2 cup jalapeno peppers, seeded and chop
  • 4 cups onions, chopped
  • 1 cup lemon or lime juice
  • 6 cloves garlic, finely chopped
  • 1 tablespoon ground cumin
  • 3 tablespoons oregano leaves
  • 1 teaspoon black pepper


  1. Combine all ingredients in a large saucepan
  2.  Stir frequently over high heat until mixture begins to boil,
  3.  Then reduce heat and simmer for 20 minutes, stirring occasionally.
  4. Ladle hot salsa into pint jars, leaving 1/2 inch headspace.
  5. Wipe the rim of the jar and place canning lids on
  6. Heat water in a pan deep enough to cover jars plus one inch of water
  7. Boil water in this pan
  8. Using a jar lifter, place jars in boiling water for 15-20 minutes
  9. Remove them from hot water
  10. Assess to see if all jars have sealed

If you do not want to can this recipe, you can keep it up to 2 weeks fresh in the refrigerator or freeze for up to 6 months.

About This Recipe

This salsa canning recipe takes the amazing flavors of tomatillos and makes them fresh and available year round. Great green salsa to jazz up any dish.

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