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Smoky Spicy Tomatillo Salsa Verde Aka Canned Green Hell Recipe

Unleash the fiery flavor of this Smoky Spicy Tomatillo Salsa Verde! This canning recipe preserves the vibrant taste of summer, creating a spicy green salsa perfect for any occasion. Made with fresh tomatillos (or green tomatoes!), fiery chiles, and a zesty blend of lime and lemon, this salsa is packed with flavor. Perfect for canning beginners, this recipe provides clear instructions for creating a delicious and shelf-stable salsa that will last. Easily adjust the heat level to your preference by substituting bell peppers for the chiles. Get ready for a flavor explosion!

Prep Time 30 mins
Cook Time 50 mins
Calories 125.3 kcal
Protein 7g
Rating 4.3 (3 Reviews)
Smoky Spicy Tomatillo Salsa Verde Aka Canned Green Hell 12

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Smoky Spicy Tomatillo Salsa Verde Aka Canned Green Hell

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How to Make Smoky Spicy Tomatillo Salsa Verde Aka Canned Green Hell

  1. Prepare your canner, jars, and lids according to manufacturer instructions. Sterilize jars and lids in boiling water for at least 10 minutes.
  2. In a food processor, combine 2 lbs tomatillos, 1 cup roasted poblano peppers, 1/2 cup roasted jalapeños, 1/4 cup chopped white onion, 4 cloves garlic, and 2 tablespoons chopped cilantro. Pulse until finely chopped but not pureed.
  3. (If necessary) Stop pulsing and add more ingredients to give more room.
  4. In a large stainless steel saucepan, combine the processed mixture with 1/2 cup lime juice, 1/4 cup lemon juice, 1/4 cup white vinegar, 1 teaspoon smoked paprika, 1/2 teaspoon cumin, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
  5. Bring the mixture to a boil over medium-high heat, stirring frequently to prevent sticking.
  6. Reduce heat to medium and simmer for 10 minutes, stirring occasionally.
  7. Ladle the hot salsa into sterilized jars, leaving 1/2 inch of headspace.
  8. Remove air bubbles by running a non-metallic utensil around the inside of the jar.
  9. Wipe jar rims clean, center lids, and screw on bands fingertip tight.
  10. Place jars in the canner, ensuring they are covered by at least 1 inch of water.
  11. Bring the canner to a rolling boil. Once boiling, process for 15 minutes (adjust processing time based on altitude – consult your canning guide).
  12. Turn off the heat, let the jars sit in the canner for 5 minutes without lifting the lid.
  13. Carefully remove jars and cool completely on a towel-lined surface. You should hear the jars “pop” as they seal. Check seals after cooling. Label and store in a cool, dark place.

Nutrition Information (Approximate per serving)

Sodium

39 g

Sugar

56g

Fat

2g

Carbs

8g

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Sauces Canning Condiments Etc Vegetables American Mexican Southwestern United States Tex Mex Summer Salsas Food Processor Blender Stove Top Gifts Spicy Seasonal Oamc Freezer Make Ahead Onions Peppers Tomatoes Taste Mood Equipment Small Appliance Number Of Servings Technique