Small Batch Salsa Verde With Tomatillos
Small Batch Salsa Verde with Tomatillos
Background & Introduction
Salsa verde is a bright, green sauce made from tomatillos, chiles, onion, garlic, and herbs. It leans tart and savory rather than sweet, and it brings clean, fresh flavor to everything from tortilla chips to tacos, eggs, enchiladas, and simmered chicken or pork. If you keep a jar on hand, you’ll always have a quick way to wake up dinner without a lot of fuss.
This small-batch version is built around roasting, which concentrates flavor and softens the sharp edges of the raw vegetables. Tomatillos blister, their juices caramelize at the edges, and the chiles become deeper and rounder in taste. That short blast of heat creates a salsa that tastes like it cooked all afternoon, but it comes together in under an hour, dishes included.
The recipe is scaled for home cooks who want a few jars—not a full canner load—so it’s easy to fit into a weeknight or a quiet weekend hour. You can blend it smooth or pulse it for a chunkier texture. It keeps well in the refrigerator for a week, freezes nicely for a few months, and, with the right amount of added acid, can be processed for shelf storage using a boiling-water bath. Using bottled lime juice (for steady acidity) and a measured splash of vinegar helps keep the pH consistently low for reliable canning results, while still letting tomatillos, cilantro, and garlic shine.
You’ll see options for heat level and texture so you can tailor it to your kitchen and your table. If you prefer mild, seed the chiles or use a single poblano. If you like a little sting, keep the seeds and add a jalapeño or two. The method doesn’t change.
This guide is written for straightforward cooking: short ingredient list, clear steps, and tools you already own. The quantities make about three half-pint jars, which is enough to share one, stash one, and crack one open right away. If you’re new to water-bath canning, the equipment list and step-by-step will walk you through exactly what to do, from heating jars to proper headspace and processing times. If you don’t want to can, you can still make the recipe and store it in the fridge or freezer.
And because tomatillos vary in tartness and juiciness, there’s a quick taste-and-adjust step before the final simmer, so the salsa lands just where you want it—bright, balanced, and ready to use.
What Makes This Salsa Verde Work
- Roasted base, brighter flavor. Blistered tomatillos and chiles give you depth without masking freshness.
- Consistent acidity for canning. Bottled lime juice plus a measured amount of vinegar keeps acidity steady batch to batch.
- Small batch, low effort. About an hour total. Minimal cleanup.
- Flexible heat and texture. Seed the chiles for mild; keep them for medium-hot. Blend smooth or pulse to chunky.
- Multiple storage options. Refrigerate, freeze, or process for shelf stability.
Yield, Time, and Serving
- Yield: About 3 half-pints (24 fl oz / ~710 ml) or roughly 1½ pints
- Active Prep Time: 20 minutes
- Cook/Roast Time: 25–30 minutes
- Total Time: 50–60 minutes
- Heat Level: Mild-to-medium (adjustable)
- Best Uses: Chips, tacos, enchiladas, chilaquiles, grilled chicken or fish, bean bowls, breakfast eggs
Required Equipment
For cooking and blending
- Rimmed sheet pan (or two, if needed)
- Parchment or foil (optional, for easy cleanup)
- Tongs
- Chef’s knife and cutting board
- Blender or food processor (countertop or high-speed)
- Medium nonreactive saucepan (stainless or enameled)
For canning (optional, if processing)
- Boiling-water canner or deep stockpot with a rack
- 3 half-pint canning jars, lids, and bands
- Jar lifter
- Clean kitchen towels
- Ladle and canning funnel
- Bubble tool or thin spatula
- Magnetic lid wand (optional)
Ingredients (Small Batch)
Note: US measures are listed first. Metric amounts are provided for accuracy and consistency.
| Ingredient | US Measure | Metric |
|---|---|---|
| Tomatillos, husks removed, rinsed and dried | 2 lb | 907 g |
| White or yellow onion, peeled (thick slices or large chunks) | 1 medium (about 1½ cups chopped) | ~225 g (150 g chopped) |
| Jalapeño peppers* | 2–3 medium | 90–135 g |
| Poblano pepper (optional for depth) | 1 large | ~120 g |
| Garlic cloves, peeled | 4 large | ~16 g |
| Fresh cilantro leaves and tender stems, loosely packed | 1 cup | ~16 g |
| Kosher salt (use about half if table salt) | 1½ tsp | ~9 g |
| Ground cumin (optional but nice) | 1 tsp | ~2 g |
| Bottled lime juice (do not substitute fresh for canning) | ½ cup | 120 ml |
| Apple cider vinegar or distilled white vinegar (5% acidity) | ¼ cup | 60 ml |
| Sugar (optional; balances sharp tartness) | 1 tsp | 4 g |
| Water, as needed to adjust consistency | 2–4 Tbsp | 30–60 ml |
*For milder salsa, seed the jalapeños and/or use only one. For hotter salsa, leave seeds and membranes or add an extra jalapeño.
Step-by-Step Preparation
1) Prep and Roast the Vegetables
- Heat the oven to 450°F (230°C). Position a rack in the upper third for stronger blistering.
- Prep tomatillos: Remove husks, rinse off the sticky residue, and pat dry. Halve any very large tomatillos so they roast evenly.
- Arrange on a sheet pan: Spread tomatillos, onion chunks, jalapeños, poblano (if using), and whole garlic cloves in a single layer. Do not crowd; use two pans if needed.
- Roast 18–22 minutes, flipping once, until tomatillos collapse, edges char in spots, and peppers blister.
- Steam and peel (optional): Move hot peppers to a bowl and cover for 5 minutes to steam. This loosens skins. Peel if you like a smoother salsa; it’s optional. Remove stems. For milder salsa, seed the peppers now.
- Cool briefly. You want everything warm but manageable for the blender.
2) Blend the Salsa
- Into the blender: Add roasted tomatillos (and any juices on the pan), onion, garlic, and chiles. Add cilantro, salt, cumin (if using), bottled lime juice, and vinegar.
- Blend to preferred texture. For smooth salsa, run the blender longer. For rustic texture, pulse in short bursts.
- Taste for balance: Tomatillos can be assertive. If the salsa is sharply tart, add the optional sugar. If it needs salt, add a pinch. You can thin with 2–4 Tbsp (30–60 ml) water if very thick.
3) Brief Simmer
- Transfer to a saucepan and bring to a gentle simmer over medium heat.
- Simmer 5–8 minutes, stirring occasionally, to meld flavors and set the texture. You’re not trying to reduce heavily—just unify the salsa.
- Final taste check: Adjust salt if needed. For canning, do not reduce the acid ingredients.
Storage Options
- Refrigerator: Cool, place in clean jars or containers, cover, and refrigerate up to 7–10 days.
- Freezer: Cool completely. Pack in freezer-safe containers, leaving headspace. Freeze up to 3 months. Thaw overnight in the fridge and stir before serving.
- Water-Bath Canning (Optional): Follow the steps below for shelf-stable storage.
Water-Bath Canning Instructions (Optional)
This recipe includes measured bottled lime juice and vinegar to support safe acidity for water-bath canning. Because produce varies, always follow the steps and headspace guidelines closely.
- Heat the canner: Fill your canner or deep stockpot with enough water to cover filled jars by at least 1 inch (2.5 cm). Bring to a steady simmer while you make the salsa.
- Prep jars and lids: Wash jars, lids, and bands in hot, soapy water and rinse. Keep jars hot (in the canner water or a 180°F/82°C oven). Keep lids per manufacturer guidance.
- Fill jars: Ladle hot salsa into hot half-pint jars, leaving ½-inch (1.3 cm) headspace.
- Remove bubbles: Slide a bubble tool or thin spatula around the inside to release trapped air. Adjust headspace if needed.
- Clean rims and cap: Wipe rims with a clean, damp towel. Apply lids and bands to fingertip tight.
- Process: Place jars on the rack in boiling water. When the water returns to a vigorous boil, start timing.
- Half-pints or pints: 20 minutes at 0–1,000 ft elevation.
- Adjust for altitude: Add time as follows:
- 1,001–3,000 ft: add 5 minutes (total 25 minutes)
- 3,001–6,000 ft: add 10 minutes (total 30 minutes)
- Above 6,001 ft: add 15 minutes (total 35 minutes)
- Cool: When time is up, turn off heat. Let jars rest 5 minutes in the canner, then remove to a towel-lined counter. Do not tilt or retighten bands.
- Check seals: After 12–24 hours, remove bands, check seals (lids should be concave and not flex). Wipe jars, label, and store in a cool, dark place.
- Shelf life: For best quality, use within 12–18 months. Refrigerate after opening and use within a week.
Note: Do not change the ratio of low-acid vegetables to acid. If you want to add more chiles or onion for fresh use, do that after opening. For canning, keep the ingredient amounts as written.
How to Adjust Heat, Texture, and Flavor
- Heat:
- Mild: Seed all chiles and use 1–2 jalapeños.
- Medium: Seed some, leave some; use 2–3 jalapeños or add the poblano.
- Hot: Keep seeds and membranes; add one extra jalapeño or a serrano.
- Texture:
- Smooth: Blend fully and simmer slightly longer.
- Chunky: Pulse in the blender and shorten the simmer.
- Acidity & Balance:
- Brighten: Add a splash more bottled lime juice after opening the jar.
- Soften sharpness: A small pinch of sugar (already included as optional) rounds the edges without making it sweet.
- Salt: Add at the end to taste; salt perception changes after simmering.
Serving Ideas (Quick Reference)
- Spoon over tacos, tostadas, and breakfast eggs.
- Swirl into chicken tortilla soup or bean chili.
- Use as the simmering base for chile verde with chicken or pork.
- Toss with roasted potatoes or spoon over grilled fish.
- Mix with a little yogurt or crema for a cooler, creamy sauce.
Troubleshooting & FAQs
Why bottled lime juice instead of fresh for canning?
Bottled juice has standardized acidity, which supports safe canning. Fresh lime juice varies and is fine for refrigerator salsa but not recommended when canning this recipe.
My salsa seems thin after blending.
Simmer a few extra minutes to lightly reduce. Tomatillos release a fair amount of liquid when roasted; a short simmer sets the texture.
It tastes too tart.
Add the optional teaspoon of sugar, a bit more salt, or blend in a roasted poblano if you didn’t use one. For canned jars, adjust after opening rather than changing the acid before processing.
Can I use green tomatoes instead of tomatillos?
The flavor will differ, and acidity isn’t the same. For this specific canning method, stick to tomatillos.
Can I pressure-can this?
Water-bath canning is the intended method for this acidity level and texture. Pressure canning can overcook the salsa and isn’t necessary here.
Recipe Card
Small Batch Salsa Verde with Tomatillos (Roasted, Optional Canning)
Servings: About 24 tablespoons per jar; 3 half-pints total (roughly 36 servings of 2 tablespoons each)
Active Prep: 20 minutes
Cook/Roast: 25–30 minutes
Total: 50–60 minutes
Ingredients
(See the table above for US and metric measures.)
- Tomatillos
- Onion
- Jalapeños (and optional poblano)
- Garlic
- Cilantro
- Kosher salt
- Ground cumin (optional)
- Bottled lime juice
- Vinegar (5% acidity)
- Sugar (optional)
- Water, as needed
Instructions
- Roast: Heat oven to 450°F (230°C). Roast tomatillos, onion, jalapeños/poblano, and garlic on a rimmed sheet pan for 18–22 minutes, flipping once, until blistered and softened. Steam peppers briefly in a covered bowl to loosen skins if you want to peel; remove stems. Seed chiles for mild heat.
- Blend: Add roasted vegetables and all juices to a blender with cilantro, salt, cumin (if using), bottled lime juice, and vinegar. Blend to desired texture. Add optional sugar if overly sharp; thin with a little water if very thick.
- Simmer: Transfer to a saucepan and simmer gently 5–8 minutes to meld flavors. Adjust salt to taste.
- Store:
- Refrigerate up to 7–10 days, or freeze up to 3 months.
- Water-bath can (optional): Ladle hot salsa into hot half-pint or pint jars, leaving ½-inch headspace. Remove bubbles, wipe rims, apply lids and bands. Process at a full rolling boil 20 minutes (adjust for elevation as listed). Cool, check seals, label, and store.
Nutrition Information (Approximate, per 2 Tbsp / 30 g)
- Calories: 10
- Total Fat: 0 g
- Saturated Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 1 g
- Total Sugars: 1 g
- Protein: 0 g
- Sodium: 95 mg
(Values will vary with salt level, exact produce weight, and thickness.)
Ingredient Notes & Substitutions
- Onion: White or yellow both work. Red onion adds color and a slightly sweeter note but can mute the green hue.
- Chiles: Jalapeños give steady heat; poblano deepens flavor without pushing spiciness too high. Serranos are hotter; use sparingly.
- Cilantro: Use leaves and tender stems; they blend smoothly and carry flavor. If you’re cilantro-averse, try a 50/50 mix with flat-leaf parsley for a greener, less herbal salsa (best for refrigerator or freezer storage).
- Cumin: Optional, but a teaspoon adds warm, earthy bass notes.
- Vinegar choice: Apple cider vinegar is softer; distilled white is sharper. Both must be 5% acidity.
- Salt: The recipe is written with kosher salt. If using table salt, start with half, taste, and adjust.
Make-Ahead and Batch Scaling
- Make-Ahead: Roast and blend a day ahead, then simmer and can the next day. Keep the blended salsa chilled and covered; stir well before heating.
- Double Batch: You can double the recipe if your oven space and blender capacity allow. Keep the same acid ratios when canning. Processing time remains the same; just be sure the canner water returns to a vigorous boil before you start timing.
Food Safety Pointers (Quick)
- Use bottled lime juice for consistent acidity in canning.
- Keep the ½-inch headspace; it helps jars vent properly and seal.
- Don’t thicken salsa with starches before canning. If you want a thicker sauce later, reduce it on the stove after opening.
- If a jar does not seal, refrigerate and use within a week.
Final Notes
This small-batch salsa verde keeps the ingredient list tight and the steps simple, so the core flavors can do the heavy lifting. Roasting brings the sweetness and depth; measured acidity keeps it safe for the shelf if you choose to can. Whether you spoon it over eggs, tuck it into tacos, or set it out with a bowl of chips, it’s a fast, green shortcut to better meals—bright, clean, and reliably good.
