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Roasted tomatillo salsa gets its smoky flavor from tomatillos and red onion charred in a hot oven. It’s a tested canning recipe, and habaneros give it plenty of heat, though a milder pepper works too.
This is a hot salsa, with tangy tomatillos and four habaneros in one batch.
Roasting the tomatillos gives them a smoky flavor and concentrates it. It also makes the salsa come out thick, which is great for dipping.
If you’d like a thinner sauce or salsa, I also have canning recipes for regular tomatillo salsa and tomatillo enchilada sauce, as well as a smoky chipotle tomatillo salsa. I have more than 60 tested salsa canning recipes too. I’m really happy with the deep flavor that roasting the tomatillos and onions gives this one.
This salsa is great in homemade green sauce enchiladas or tossed into a crock pot with a pork shoulder for extra flavorful pulled pork.
It’s also good as a dip, on tacos, or spooned over grilled meat.
Ingredients for Tomatillo Habanero Salsa
This tested recipe is Ball’s Habanero-Tomatillo Salsa from The All New Ball Book of Canning and Preserving (p. 163). It makes about 6 half pints. Here’s what you’ll need:
- 2½ lbs tomatillos, husked, roasted, and chopped
- 4 habanero peppers, seeded and minced
- 1 red onion, peeled, quartered, roasted, and chopped
- 3 tablespoons fresh cilantro, chopped
- 1 teaspoon salt
- ¼ cup fresh lime juice (about 3 limes)
Habaneros give this salsa plenty of heat, but you can swap in a milder pepper like jalapeños or Anaheims, keeping the amount about the same. Even a single small sweet pepper works for a mild batch.
The original recipe calls for red onions for color, but you can use any onion in this recipe.
This salsa was tested with tomatillos. If you have green tomatoes instead, my green tomato salsa verde is tested for them.
Use fresh lime juice, about 3 limes, as Ball’s recipe calls for. It’s the only acid in the recipe, so don’t reduce it.
How to Make Tomatillo Habanero Salsa
Start by roasting the tomatillos and onions at 425°F (220°C) for about 20 minutes, or until they begin to char and soften.
Once they’ve cooled enough to handle, chop the tomatillos and onions into ½ inch pieces.
Next, combine all the ingredients in a large stock pot and bring the mixture to a boil. After it reaches a boil, reduce the heat and let it simmer for about 5 minutes.
While the salsa simmers, have your canner water at about 180 degrees F and your jars hot, since this is a hot pack. Then ladle the salsa into the hot jars through a canning funnel, leaving ½ inch headspace.
Canning Roasted Tomatillo Salsa
You can keep this salsa in the fridge for a few weeks or in the freezer for up to 6 months, but I prefer canning. Freezer space is always tight, and jars on the pantry shelf make meal prep easy. Sealed jars keep their best quality for 12 to 18 months. Refrigerate any opened jars.
Remove the air bubbles, then recheck the headspace and add more salsa if needed. Wipe the rims with a clean, damp cloth, center the two-piece lids, and screw the bands to fingertip tight. If this is your first time canning, start with my guide to water bath canning for beginners.
Lower the jars into the water bath canner with a jar lifter. The water needs to cover them by at least an inch. Bring it to a full rolling boil and process half pints and pints for 15 minutes, adjusting for altitude (below).
When the time is up, turn off the heat, take the lid off the canner, and let the jars sit in the water for 5 minutes before lifting them onto a towel. That short rest helps prevent siphoning. Leave them alone for 12 to 24 hours, then check the seals.
Altitude Adjustments
These processing times are for water bath canning, and they go up at higher elevations. The bands come from the NCHFP’s Tomatillo Green Salsa, the closest tested recipe to this one.
- 0 to 1,000 feet: 15 minutes for half pints and pints
- 1,001 to 6,000 feet: 20 minutes for half pints and pints
- Above 6,000 feet: 25 minutes for half pints and pints
Roasted Tomatillo Salsa
Equipment
- Half-Pint Jars
- Regular Mouth Canning Lids
- Rimmed baking sheets
Ingredients
- 2½ lbs tomatillos, husked, roasted, and chopped
- 4 habanero peppers, seeded and minced
- 1 red onion, peeled, quartered, roasted, and chopped
- 3 Tbsp fresh cilantro, chopped
- 1 tsp salt
- ¼ cup fresh lime juice
Instructions
- Roast the tomatillos and onion quarters on a rimmed baking sheet at 425°F (220°C) for about 20 minutes, until they begin to char and soften.
- Prepare a water bath canner, jars, and lids, with the canner water at about 180 degrees F, and keep the jars hot until you fill them.
- Once the tomatillos and onions are cool enough to handle, chop them into ½ inch pieces.
- Combine all the ingredients in a large stainless steel pot and bring to a boil.
- Reduce the heat and simmer for 5 minutes.
- Ladle the hot salsa into hot jars, leaving ½ inch headspace. Remove air bubbles, recheck the headspace, wipe the rims, and apply the lids fingertip tight.
- Process half pints and pints in a boiling water bath canner for 15 minutes, adjusting for altitude (see notes).
- Turn off the heat, take the lid off the canner, and let the jars sit in the water for 5 minutes before lifting them out onto a towel.
- Cool 12 to 24 hours, then check the seals.
Notes
- 0 to 1,000 feet: 15 minutes
- 1,001 to 6,000 feet: 20 minutes
- Above 6,000 feet: 25 minutes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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The ball book recipe has white vinegar in it. Is it still safe to can it without the vinegar?
Yes, it’s safe without vinegar. The Ball recipe this is adapted from doesn’t use vinegar either. The lime juice is the acid, the same 1/4 cup as here, so just don’t cut it back. If the Ball recipe you’re looking at does have vinegar, it’s a different one, so make that one as written.
Roasting really brings out amazing flavor in the tomatillos!
Can I leave out cilantro? Not a fan of it.
Of course! Herbs and spices are always optional in canning recipes. Enjoy!