Salsa Verde- Putting Up with Erin

I’ll go head and apologize ahead of time for the nostalgic sentiment of any upcoming blog posts… I’m pretty excited about the 1 year anniversary (heck that’s longer than most relationships…) of this here blog (blog’versary?). It’s that time of year again when “canning season” starts to slows down and putting up in season, local goods requires a bit more creativity and effort than the obvious applesauce and pumpkin butter. As you’ve probably noticed, I’m not really one to make the same thing twice  (except for this salsa verde) so it’ll be interesting to see how the season goes.

I had no clue that tomatillos were a late summer/fall fruit, I always thought that like tomatoes they popped off during July and September. Yes and no depending on where you live; tomatillos are meant to be planted 75-100 days before the first frost. When my friend Elaine surprised me this past weekend with 10lbs of tomatillos that she picked from her garden I was ultra ecstatic. I had been waiting for these green husked beauties all summer, AND she said that “there will be more”! Last summer before Putting Up with Erin was even an idea, I came across some tomatillos at the Baltimore farmers market and made a rendition of this salsa verde. I had hopes of mixing it up this year, but I quickly found that most tomatillo recipes don’t pass the safe canning test (i.e. the low acidity of tomatillos- even with added citric acid- doesn’t ensure a botulism free environment). Not to be discouraged (tomatillo and pear jam will happen once I get a pH meter), I decided to put up some of this tried and true roasted salsa verde from Food in Jars. The recipe below is the same as the original recipe just quadrupled. It’s EXTREMELY important that you don’t mess with the ratios in this salsa for the acidity point noted above.

Salsa Verde- Putting Up with Erin

Ever wonder about the sticky residue inside the husk on tomatillos? Nerd alert… that sticky residue/film is a natural deterrent against insects. The film contains chemical compounds called withanolides that insects find bad tasting. Cool, huh?! 🙂

Salsa Verde

Yield: 4 pints


  • 6 pounds tomatillos
  • 12 garlic cloves
  • 2 cup minced onion
  • 4 jalapeño, seeded and roughly chopped
  • 3/4 cup bottled lime juice
  • 4 tablespoon minced cilantro
  • 4 teaspoon sea salt
  • 2 teaspoon ground cumin


  1. Preheat oven to 400F.
  2. Remove husks from tomatillos then rinse/scrub to remove their natural sticky residue.
  3. Cut the tomatillos in half and place face-down on a baking sheet. Add unpeeled garlic cloves to the pan and place in the oven. Roast for 15 to 20 minutes.
  4. When time is up, remove pan from the oven. Set aside garlic.
  5. Scrape the tomatillos and their juice into a blender. Peel the garlic cloves and add them to the blender, along with the onions, jalapeño, lime juice, cilantro, salt, and cumin.
  6. Blend at a moderate speed, until the tomatillos are broken down and the other ingredients are integrated.
  7. Pour salsa into a small saucepan and bring to a boil. Remove from heat, then ladle salsa into jars.
  8. Wipe rims, apply lids and rings (finger tight), and process in a boiling water bath for 15 minutes.
  9. Remove jars from canner and set on a folded kitchen towel to cool for 24 hours or until sealed.
  10. Store in a cool dry place for up to 1 year.

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