• Roasted tomatillo salsa verde suitable for water-bath canning.
• Acidity is controlled per jar using citric acid for consistency and safety.

Target finished pH: 4.0–4.2

Approximately 2 pints (4 half-pint jars)

1½ lb tomatillos, husked and rinsed 1 medium white onion, cut into chunks 2–3 jalapeños (seeded for mild) 2 cloves garlic, unpeeled 1–2 tbsp fresh lime juice (optional, flavor only) 1½ tsp kosher salt (adjust to taste)

Per-Jar Acid (choose ONE):

½ tsp citric acid per pint jar

¼ tsp citric acid per half-pint jar

1. Preheat oven to 425°F.
2. Place tomatillos, onion, jalapeños, and unpeeled garlic on a dry sheet pan.
3. Roast 20–25 minutes, turning once, until tomatillos collapse and lightly char.
4. Peel garlic and discard skins.

1. Transfer roasted vegetables to a blender.
2. Blend until smooth.
3. Add 1–3 tbsp water only if needed to loosen texture.

1. Transfer salsa to a saucepan.
2. Add salt and optional fresh lime juice.
3. Simmer 5–10 minutes, stirring occasionally.
4. Adjust salt only.

1. Add citric acid directly to each jar before filling:
2. ½ tsp per pint jar
3. ¼ tsp per half-pint jar
4. Ladle hot salsa into jars, leaving ½ inch headspace.
5. Stir inside jar with a clean utensil to fully dissolve citric acid.
6. Wipe rims and apply lids and bands.

Water-bath process 15 minutes

Adjust for altitude per standard guidelines

After cooling 24 hours, open one jar and measure pH

Target pH: 4.0–4.2

Maximum safe pH: ≤ 4.6

If pH > 4.6, refrigerate remaining jars

Do not add oil, flour, or thickeners

Cilantro should be added after opening jars

Citric acid provides predictable, uniform acidity

Roasting concentrates flavor but does not affect acidity

Shelf stable up to 12 months

Refrigerate after opening

Flavor improves after 2–4 weeks rest