Easy Roasted Jalapeño Salsa Verde Recipe

Garden fresh, this Easy Roasted Jalapeño Salsa Verde Recipe is a delicious summer appetizer that you can can for later or enjoy immediately!

Garden fresh, this Easy Roasted Jalapeño Salsa Verde Recipe is a delicious summer appetizer that you can can for later or enjoy immediately!

This green salsa is one of my favorite salsa recipes.

The main ingredient is roasted tomatillos paired with other fresh ingredients including fresh jalapenos for a jalapeno salsa verde that will soon become one of your favorite Mexican salsas. Tomatillos also add their vibrant green color to enchiladas, chilaquiles, and other staples of Mexican cuisine.

The tomatillo, also known as the Mexican husk tomato, look like little green tomatoes covered in a papery husk, and although they are fruit just like tomatoes, they have a flavor of their own!

Fresh tomatillos have a slightly more acidic, slightly less sweet flavor than unripe tomatoes. You can find tomatillos in local grocery stores year round.

Garden fresh, this Easy Roasted Jalapeño Salsa Verde Recipe is a delicious summer appetizer that you can can for later or enjoy immediately!
Garden fresh, this Easy Roasted Jalapeño Salsa Verde Recipe is a delicious summer appetizer that you can can for later or enjoy immediately!

How to Store Salsa Verde

You can store salsa verde in an airtight container in the fridge for 4-5 days.

You can also store it in the freezer in an airtight container for up to 12 months.

How to Can Roasted Tomatillo Salsa

If you want to preserve your salsa verde, canning is your best option and pretty simple. This recipe is canning safe because of the lime juice if you omit the maple syrup.

To can this salsa, you will need the following equipment:

Water Bath Canner
6 pint sized canning jars with lids and bands
Canning Kit including lid lifter, jar lifter, canning ladle, and funnel

Wash your jars, lids and bands with warm, soapy water and rinse well. Place the jars on the canning rack in your water bath canner and fill with water.

Bring the water to a rolling boil, and boil the jars for 10 minutes to sterilize.

Warm your lids in a small pot of water over low heat until needed.

Ladle the salsa into your prepared jars while still warm, leaving 1/2-inch headspace. Place the filled jars back into the water canner. Adjust the water level to at least one inch above the jar tops.

Cover the water canner and bring to boil over high heat. Once back to a rolling boil, continue boiling for 20 minutes

Remove the jars from the canner to a towel and let the jars cool and sit for 12 hours before you test the seals. (The lid should not pop or move when you press on it. If it has not sealed correctly, store in the fridge and use within 4-5 days.)

You will want to label and date the jars, then store the canned salsa verde in a cool, dark space for up to 18 months. Once opened, it is good for 4-5 days.

Garden fresh, this Easy Roasted Jalapeño Salsa Verde Recipe is a delicious summer appetizer that you can can for later or enjoy immediately!

What to Serve with Salsa Verde

This tasty, versatile dish can be used just about anywhere you’d use traditional tomato salsa.

Serve with tortilla chips or stir it into your favourite soup and chili recipes for additional flavour.

Looking for More Summer Appetizer Recipes?

If you are hosting a summer barbecue, check out some of my other favourite appetizer recipes:

These Caprese Skewers with a Balsamic Glaze are a classic appetizer recipe. They are a caprese salad on a stick, always a favourite!

A classic Greek dip recipe, Htipiti, is a simple and easy to make spicy roasted red pepper & feta dip. Watch it disappear at any party!

Garden fresh, this Easy Roasted Jalapeño Salsa Verde Recipe is a delicious summer appetizer that you can can for later or enjoy immediately!

How to Make Roasted Jalapeño Salsa Verde

Yields: 6 Pints | Prep time: 20 mins | Cook time: 15-20 mins

Ingredients:

8 lb. tomatillos
4 medium jalapeño peppers (Can use Poblano pepper or Serrano peppers instead, if desired)
6-8 cloves fresh garlic, peeled
2 T. extra virgin olive oil
2 bunches green onions, chopped
1/2 c. fresh cilantro leaves
1/2 c. fresh lime juice
2 t. ground cumin
2 t. dried oregano
Optional: 1 T. maple syrup
Sea salt and black pepper, to taste

Directions:

  1. Preheat oven to 400°F and line a rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside.
  2. Husk tomatillos and cut in half. Arrange tomatillos in a single layer on prepared baking sheet, along with whole jalapeno peppers and garlic cloves. Drizzle with olive oil and toss gently to coat.
  3. Place baking sheet in pre-heated oven for 15-20 minutes or until vegetables are tender. Remove from oven and let cool for several minutes.
  4. Once cool enough to handle, cut jalapeno peppers in half and remove seeds before transferring the roasted veggies to a blender or food processor. Add green onion, cilantro, lime juice, ground cumin, and oregano. Pulse until ingredients are combined, but the mixture is still a little chunky.
  5. Taste and add a drizzle of maple syrup to sweeten, if desired. Season with salt and black pepper, to taste, and serve immediately or freeze for later use. Enjoy!
Easy Roasted Jalapeño Salsa Verde Recipe
Yield: 6 Pints

Easy Roasted Jalapeño Salsa Verde Recipe

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Garden fresh, this Easy Roasted Jalapeño Salsa Verde Recipe is a delicious summer appetizer that you can can for later or enjoy immediately!

Ingredients

  • 8 lb. tomatillos
  • 4 medium jalapeno peppers
  • 6-8 cloves fresh garlic, peeled
  • 2 T. extra virgin olive oil
  • 2 bunches green onions, chopped
  • 1/2 c. fresh cilantro leaves
  • 1/2 c. fresh lime juice
  • 2 t. ground cumin
  • 2 t. dried oregano
  • Optional: 1 T. maple syrup (Omit if canning)
  • Sea salt and black pepper, to taste

Instructions

Preheat oven to 400°F and line a rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside.

Husk tomatillos and cut in half. Arrange tomatillos in a single layer on prepared baking sheet, along with whole jalapeno peppers and garlic cloves. Drizzle with olive oil and toss gently to coat.

Place baking sheet in pre-heated oven for 15-20 minutes or until vegetables are tender. Remove from oven and let cool for several minutes.

Once cool enough to handle, cut jalapeno peppers in half and remove seeds before transferring the roasted veggies to a blender or food processor. Add green onion, cilantro, lime juice, ground cumin, and oregano. Pulse until ingredients are combined, but the mixture is still a little chunky.

Taste and add a drizzle of maple syrup to sweeten, if desired. Season with salt and black pepper, to taste, and serve immediately or freeze for later use. Enjoy!

Directions for Canning:

Wash your jars, lids and bands with warm, soapy water and rinse well.

Place the jars on the canning rack in your water bath canner and fill with water.

Bring the water to a rolling boil, and boil the jars for 10 minutes to sterilize.

Warm your lids in a small pot of water over low heat until needed.

Ladle the salsa into your prepared jars while still warm, leaving 1/2-inch headspace. Place the filled jars back into the water canner.

Adjust the water level to at least one inch above the jar tops.

Cover the water canner and bring to boil over high heat. Once back to a rolling boil, continue boiling for 20 minutes.

Remove the jars from the canner to a towel and let the jars cool and sit for 12 hours before you test the seals. (The lid should not pop or move when you press on it. If it has not sealed correctly, store in the fridge and use within 4-5 days.)

You will want to label and date the jars, then store the canned salsa verde in a cool, dark space for up to 18 months. Once opened, it is good for 4-5 days.


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Nutrition Information:

Yield:

36

Serving Size:

5 Tbsp

Amount Per Serving: Calories: 44Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 11mgCarbohydrates: 7gFiber: 2gSugar: 4gProtein: 1g

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Garden fresh, this Easy Roasted Jalapeño Salsa Verde Recipe is a delicious summer appetizer that you can can for later or enjoy immediately!

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