Growing and Canning for Fresh Flavor Year-Round
This summer I put in the work to grow my own tomatillos, and there’s nothing quite like the satisfaction of picking them fresh off the vine. Instead of letting them sit, I canned the harvest so we’d have a stash of vibrant, tangy tomatillos ready for any occasion. One of my favorite ways to use them is in a classic salsa verde—bright, zesty, and perfect with just about anything.
Why Salsa Verde Deserves a Spot in Your Kitchen
Salsa verde is more than just a condiment—it’s a powerhouse of flavor that can transform tacos, grilled meats, eggs, or even a simple bowl of rice. Using homegrown and canned tomatillos takes it up another level. You get freshness, acidity, and that signature green punch without any unnecessary additives. Plus, when you make it yourself, you can control the salt and heat to match your family’s tastes.
Ingredients
- 3 lbs tomatillos, halved lengthwise, stems removed (≈ 6 cups sliced)
- 2–3 poblano peppers, stems removed, seeds removed (double if small)
- 2 jalapeños, stems and seeds removed
- 6 garlic cloves, center sprouts removed
- ½ white onion, diced
- ½–1 bunch cilantro (to taste)
- 2–3 Tbsp salt, or to taste
- 2 cups filtered water
Instructions
- Add halved tomatillos and 2 cups filtered water to a large pot. Bring to a gentle simmer over medium heat.
- While the tomatillos heat, prepare the poblano peppers, jalapeños, garlic, and onion.
- Add the peppers, jalapeños, garlic, and onion to the simmering pot. Cook gently for about 5 minutes until vegetables are soft.
- For a fresher, brighter flavor, add cilantro directly into the blender. For a more mellow flavor, stir cilantro into the pot before blending.
- Transfer the mixture to a blender and puree until smooth. Taste and adjust salt as needed.
- Pour salsa into glass jars or containers. Serve hot or cold. Keeps 1 week refrigerated.
A Note on Storage
This recipe is designed for quick use. If you’d like to can it for long-term storage, add acid (citric acid or bottled lemon juice) and follow USDA-approved safe canning guidelines.
Serving Ideas
This salsa verde is versatile. Pour it over grilled chicken, stir it into soups, or keep it on the table as a dip for chips and veggies. It’s bright, tangy, and adds that extra kick of freshness you can’t get from a store-bought jar.
