Summary
This tested canning recipe creates a perfect balance of tart tomatillos and sweet tomatoes with aromatic vegetables and spices, yielding twelve pints of shelf-stable salsa that captures summer’s bounty for year-round enjoyment.
Why You’ll Love This Recipe
This salsa offers the perfect combination of tangy and sweet flavors that complement countless dishes. The canning process ensures you’ll have homemade salsa available whenever cravings strike, without any artificial preservatives or excessive sodium found in store-bought versions. The recipe is specifically formulated for safe home canning with proper acidity levels, giving you peace of mind along with incredible taste. The generous yield makes it economical for families who consume salsa regularly or enjoy giving homemade gifts.
Kitchen Equipment You’ll Need
Large heavy-bottomed pot for cooking salsa, water bath canner or large stockpot with rack, twelve pint-sized canning jars with new lids and rings, jar lifter or tongs, canning funnel, bubble removal tool or clean knife, clean kitchen towels, cutting boards, sharp knives, and measuring cups and spoons.
Tips for Success
Use only tested canning recipes to ensure proper acidity for safe preservation. Select firm, unblemished tomatillos and tomatoes at peak ripeness. Remove tomatillo husks completely and wash away any sticky residue. Don’t alter the ratios of low-acid ingredients like onions and peppers, as this can affect safety. Process jars for the full recommended time based your altitude. Check jar seals after 24 hours by pressing the center of each lid.
Ingredients
5 pounds fresh tomatillos, husked and chopped 5 pounds ripe tomatoes, peeled and chopped 2 cups chopped onions 1 cup chopped bell peppers 1/2 cup chopped jalapeño peppers, seeds removed for milder heat 6 cloves garlic, minced 1/2 cup chopped fresh cilantro 1/2 cup bottled lemon juice 2 tablespoons vinegar 2 tablespoons salt 1 tablespoon sugar 1 teaspoon ground cumin 1/2 teaspoon black pepper
Directions
Prepare your canning equipment by washing jars, lids, and rings in hot soapy water. Keep jars warm in a 200-degree oven or dishwasher. Fill your water bath canner with water and begin heating.
Remove husks from tomatillos and rinse under cool water to remove sticky residue. Core and chop tomatillos into half-inch pieces. To peel tomatoes easily, score an X on the bottom of each tomato, blanch in boiling water for one minute, then immediately transfer to ice water. Skins will slip off easily. Core and chop tomatoes into half-inch pieces.
Combine chopped tomatillos, tomatoes, onions, bell peppers, jalapeños, and garlic in your large heavy-bottomed pot. Stir in cilantro, lemon juice, vinegar, salt, sugar, cumin, and black pepper. Bring mixture to a rolling boil over high heat, stirring frequently.
Reduce heat to medium-high and continue cooking, stirring regularly, for 15 to 20 minutes until mixture thickens slightly and vegetables are tender. The salsa should have a chunky consistency but not be watery.
Remove hot jars from oven or dishwasher. Using your canning funnel, ladle hot salsa into jars, leaving half-inch headspace. Remove air bubbles by sliding a clean knife or bubble tool around the inside edges of jars. Wipe jar rims with clean, damp cloth to remove any salsa residue.
Center new lids on jars and apply rings finger-tight. Process filled jars in boiling water bath for 15 minutes, adjusting for altitude if necessary. Remove jars from canner and let cool undisturbed for 24 hours.
Additional Tips or Variations
For spicier salsa, leave seeds in jalapeños or substitute serrano peppers. Add one diced poblano pepper for smoky depth. Roast tomatillos and tomatoes under the broiler for five minutes before chopping for enhanced flavor complexity. Fresh oregano can substitute for half the cilantro if preferred. Always maintain the total volume of vegetables and never reduce the acid ingredients to ensure safe canning. Label jars with contents and date for proper rotation.