Canning Roasted Salsa Verde - Authentic Green Salsa Recipe & Full Walkthrough

[@teresecox4109]

I found your video searching for ways to process my first tomatillo harvest (in the freezer from last garden season). But wanted to leave a comment to compliment your canning instructions and process. So thorough, and followed all the approved/required steps based on the guidelines I always follow.

[@GreatLakesPrepping]

Thanks Terese, I appreciate it

[@christinehbailey]

Growing tomatillos for the first time this year, can’t wait to try this! Ty

[@hopesellers1031]

Looks wonderful!❤

[@karenhancock542]

Excellent demonstration! Thank you!

[@JosephSeibert-yl5dn]

This is a REALLY Impressive recipe…… I did to some “modifications” by using chiltepin 1/2 cup or so to taste…… adds wonders!

[@GreatLakesPrepping]

Thanks Joseph. I'll have to look into trying some chiltepin next time

[@tammie6135]

Thank you for Sharing definitely will do this..

[@cathymurray8119]

Great instructions!

[@GreatLakesPrepping]

Thank you

[@Kre8d]

Awesome! This looks so yummy

[@coniwright1281]

Great recipe thanks from Portland, Oregon ❤

[@GreatLakesPrepping]

Thanks!

[@MsPersimmons]

Great video! I am excited to try this recipe. Only comment is that the processing/boiling time might be different depending on elevation.

[@jackijax505]

This a GREAT video!! AND A FANTASTIC page!!

[@GreatLakesPrepping]

Thanks Jacki!

[@rosezingleman5007]

I'm making this right now. Have my big bowl of tomatillos and peppers right now, weighing them. Didn't have enough tomatillos, but have some green toms to make up the difference, I hope. Loved your regular salsa recipe and I started to make the Ball Jalapeno salsa yesterday, but theirs calls for ACV and you were absolutely right that it tastes weird. I rinsed it out of the bowl and used have white vinegar, half lime juice.

[@GreatLakesPrepping]

Thanks Rose. Yea I'm surprised how many recipes call for ACV. It always tastes weird in my opinion. I almost always replace it, or at least cut it with white vinegar (or lime juice in the case of this salsa).

[@clippy6781]

@@GreatLakesPrepping yellow salsa

[@mvm5375]

Nice job and thank you.

[@manuelcano7378]

Bavo amigo! Good stuff

[@Karen-sv9yn]

Excellent demonstration. 🙌👏

[@clippy6781]

Thanks!

[@bonnieganschow9137]

This is great, I've never made salsa Verde and am going to have to make some. Thank you for another wonderful video. Blessings 🙏🙌❤️

[@cheriweber4]

This is so good! O love the recipe!

[@GreatLakesPrepping]

Thanks!

[@okkop10]

I have been using your idea for roasting veggies for my salsa. Although I still have not tasted tomatillos 😂. We grow so much tomatoes and always end up with huge black tote (from Costco with yellow lid) full of green tomatoes that we have to harvest because of frosty nights that come early. So I use them instead of tomatillos and roasting large batches on full size sheets is so much faster than boiling 7 pots of them. Also the flavor is so much better. Of course I add my own peppers that I also grow and spices/herbs that I like. But this salsa has been to diy for for 3 years straight. My friends and family can’t have enough. It is the only canning item out of so many that we make that barely makes it to Christmas and we can a LOT of it. Thanks for advice on canning for winter and not just fridge storing.

[@GreatLakesPrepping]

Glad you found the roasting technique helpful. Sounds like you have quite the salsa canning operation now!

[@daughteroftheking3954]

Best canning vid evvvvvv

[@GreatLakesPrepping]

Thanks!

[@wfwtheradioguy3414]

Looks delicious. 👍

[@t.schmidt5909]

Very good and accurate video! Can‘t wait to test this recipe! Growing tomatillos purple (still green ☹️) first time this year and love to make this salsa.

[@vinlago]

How did your tomatillos come out? We have lots of plants with lots of flowers and just now see the calyxes are puffed up but the fruits are really small still.

[@t.schmidt5909]

@@vinlago the harvest of about 7 plants is great, I alteady canned 8 glasses of salsa and about 6 kg still waiting in the freezer. The next and probably last harvest of this year will be again 4-5 kg 😅

[@vickirickman9373]

I just made some tomatillo sauce you think your recipe however, only had a couple of tomatillos so cannot wait until I have more so I can can them Thank you so much for the video and for taking the time to be very explanatory , really helpful. I also decided to SUBSCRIBE 👍to you can’t wait to see more of your videos

[@GreatLakesPrepping]

Thanks, I appreciate it!

[@SuesSecretGarden3]

Great set by step video 👍🏽

[@GreatLakesPrepping]

Thanks Sue!

[@anitafengstad8832]

I grew green zebra tomatoes and have a bounty of them. I’m going to use those to make this recipe. I think it will be good too. Do you have a sugar free roasted red tomato recipe? Or regular salsa without sugar? I sure am enjoying your videos. Great detail and tips. Thank you.

[@GreatLakesPrepping]

Hi Anita. You could make this same recipe but substitute tomatoes for the tomatillo. There's no added sugar. I also have a video for chunky tomato salsa you can find on this channel.

[@DRUMMER-j-u2x]

Would you be able to use a combination of green tomatoes and tomatillos for this recipe? Not sure if I'd be able to get enough tomatillos from the garden this year. I've never made this before, but it looks delicious. I'll be trying it in the very near future! Thanks, Great Lakes!

[@GreatLakesPrepping]

Some people definitely combine green tomatoes with the tomatillos. I haven't tried that so I can't speak to how it tastes, but I bet it's still pretty good.

[@DRUMMER-j-u2x]

@@GreatLakesPrepping Thanks, Great Lakes.

[@taraolson5870]

Looks so good. I am definitely going to try this recipe. Do tomatillos grow in northern Wisconsin? It's where I'm at too.

[@GreatLakesPrepping]

Thanks Tara. I couldn't say for certain, but I have definitely grown them in Northern lower peninsula in Michigan. If you can grow tomatoes, you ought to be able to grow tomatillo.

[@jodykwasniewicz6021]

I’m growing tomatillos now in Wisconsin zone 4b. They’re growing great and I made roasted salsa verde today; similar recipe as shown here.

[@cathymurray8119]

You can use it for pork or chicken pozole and pork cooked in the chile verde over rice.

[@poodledaddles1091]

Nice!

[@OregrownianLiving]

How long does this keep for? Nice recipe btw plan on doing this over the weekend.

[@GreatLakesPrepping]

Sealed jars stored in a cool, dry, dark place ought to be fine for more than a year. Lots of people will use home-canned foods even after several years, though I generally make sure to use them within a year because I tend to be overly-cautious.

[@Mary-had-a-lil-farm]

I made this a few years ago with green tomatoes. My big plan was to grow tomatillos this year and make it with the actual tomatillos. However, typical Michigan fashion, had a terrible cold front come through the spring and wiped out all my tomatillos. So! Next year! Lol. I will probably make it with green tomatoes again this year. Btw, those white onions are so pretty. I never use white onions usually yellow or Spanish but I think I will grow them next year. Did you grow these onions? Thanks for this recipe it looks delicious 😋

[@GreatLakesPrepping]

Thank you Mary. I didn't grow these onions. I've done onions before and they taste great, but I can only seem to manage to grow ones about half the size of these. I've been hitting the farmer's markets pretty hard this year!

[@shqiptaramerikan7015]

How did it turn out with green tomatoes

[@Mary-had-a-lil-farm]

@@shqiptaramerikan7015 turned out great! Made it this year too and it was very good again!

[@revoltiz1]

If we add a tiny bit of olive oil, does it have to be pressure canned?

[@stephaniecurtis4249]

Hi! I'm so excited to try this recipe. I don't have fresh cilantro but I have dried cilantro, could I use that instead? I also have lemon juice and not lime juice, would that change the taste? Thanks for a great video tutorial! 😊

[@GreatLakesPrepping]

Thanks Stephanie. Lemon juice would definitely change the taste, but maybe not in a bad way. It will just taste more lemony than limey. As for the cilantro, you could use dried but it's definitely not going to be as nice. I would consider fresh cilantro a "must have" in salsa-making.

[@stephaniecurtis4249]

Thanks for getting back to me so quickly! I will make a stop at the store. There is nothing worse than spending all that time to preserve something and for it to not taste great. 😊

[@OceanFrontVilla3]

​@@GreatLakesPrepping I'm one of those people who can't stand cilantro, can I leave it out or is there a substitute?

[@vinlago]

There are tomato varieties which are yellow to green when ripe. They are a nice addition to salsa verde for those who prefer sweeter, less tangy recipe than all tomatillos. We usually ferment ours first then make salsa but roasting does almost the same thing. After the ferment it's blended and jarred then pasteurized (heat in 180F bath 10 minutes at sea level) or processed in a WB. For just ourselves as long as the sauce fermented and no sugar or fresh items are added we just bottle and do not heat it again but ymmv.

[@clippy6781]

Excellanté

[@austinreynolds4228]

can I put this in my smoker instead of the oven?

[@GreatLakesPrepping]

I don't see why that wouldn't work out fine. As long as the temps are high enough that it chars the vegetables.

[@Lastluke]

I saw a lady put the garlic in between the tomatillos to keep it from burning in the over.

[@jailteacher]

Is cilantro a must in salsa verde? I want to make this but I dislike cilantro.

[@GreatLakesPrepping]

It's common, but not required. You can certainly leave it out.

[@lacyblack1]

Aren't the jars supposed to set for 24 hours before you handle them?

[@GreatLakesPrepping]

Just until they're completely cooled down to room temp. That will take many hours, but generally not as much as 24 hours.

[@brendapettipiece639]

Can I use green tomato’s instead.

[@stevewillis1916]

No tomatillo is very different. They have a husk and different flavor.

[@OceanFrontVilla3]

You can but this will be a different sauce. There are videos showing how to use them in salsa.

[@judydwiggins3456]

Did you use bottled lime juice? After making your recipe, I read that fresh lime juice may not be acidic enough to preserve salsa and only bottled lime or lemon juice is safe. I ended up tossing the finished salsa the next day. I did put three of the pints in the freezer but don’t feel safe eating them. I am so sad that I wasted all my beautiful, home grown tomatillos.

[@GreatLakesPrepping]

I did used bottled juice. You are correct that bottled is recommended for canning. But here's the thing, it's only important for shelf-stable canning. You could put your salsa in the fridge or freezer and it would be fine (in the fridge for a couple weeks at least, anyhow). Freezing foods precludes any canning-specific requirements, so your freezer salsa is perfectly fine!

[@TheJackeeeo]

That's sad you tossed it! You could have kept them frozen! I have done that if mine didn't seal ir I modified a salsa recipe.

[@richardscarlett7942]

You can only roast on the first layer under the top burner, thats why every tray doesnt have black char on them. Anything below that is basically baking.

[@debrasmith6672]

You don’t mention that tomatillos are very sticky, and they have that has to be washed off, you don’t say what temperature do you roast vegetables at?

[@GreatLakesPrepping]

The full recipe is included in the video description, including the following instructions that ought to answer your questions: Remove husk from tomatillos and rinse them. Peel and cut onions into eighths. Peel garlic cloves. Arrange all vegetables onto foil-lined baking sheets, and roast at 425 degrees F in the oven.

[@OceanFrontVilla3]

​@@GreatLakesPrepping Does rinsing remove the stickiness or does it matter?

[@clippy6781]

5 more likes until 1000

[@normajean2855]

lol thought they were unripe chinese gooseberries...

[@CarmenMartinez-cv5yi]

😂😂😂 3 jalapeños and 2 seranos thats not salsa that’s just tomato sauce ✌🏽✌🏽✌🏽

[@GreatLakesPrepping]

There's no tomatoes in salsa verde.

[@kenthobill5756]

Never make this sauce it's way too hot

[@GreatLakesPrepping]

This is definitely a "medium" salsa. People who like spicy wouldn't consider it too hot. If you can only do mild, omit the Serrano peppers. If you can't do any spice whatsoever, omit the Serrano and jalapeno.