Eat, Grow, Create | Homemade Tomatillo Salsa

I must admit my favourite part of growing Tomatillos is the whimsical way they form inside their little paper lanterns. With the added benefit of harvesting them to create one of my favourite summer preserving recipes, Tomatillo Salsa. 

If you’re a fan of Mexican flavours, This recipe originally published by Ball Mason Jars is fresh, tangy, and just a little bit zingy.

Acidic enough to safely can using the waterbath method, this Tomatillo Salsa is going to be your new go-to for Taco's, Nacho's mixing through sour cream or Guac for a dip...

Did I mention I LOVE IT?!

Tomatillo Salsa Recipe NZ

What You’ll Need

• 5 ½ cups tomatillos, cored & husked (about 900 g)

• 1 cup onion, chopped (about 1 large)

• 1 cup green chillies, chopped (ideally Jalapenos) 

• 4 cloves garlic, minced.

• 2 tablespoons fresh coriander (cilantro), finely chopped.

• 2 teaspoons ground cumin

• ½ teaspoon salt

• ½ teaspoon red pepper flakes (for a little kick if you like it hot)

• ½ cup white vinegar (5% acidity)

• 4 tablespoons bottled lime juice (bottled has consistent acidity for safety)

How to Make It

1. Prep for Canning

   • Get your boiling-water canner ready. Heat your jars in simmering water (don’t boil them), then set them aside.

   • Wash the lids in warm, soapy water.

2. Cook the Salsa
   

   • If you have a food processor (NOT a blender!) Blitz the vegetables into a fine dice. If your knife skills are better than mine, finely dice the tomatillo, onion and chillies as small as you can.
     

   • Pop all your ingredients into a large saucepan — tomatillos, onion, chillies, garlic, coriander, cumin, salt, pepper flakes, vinegar, and lime juice.

   • Heat to a boil, stirring to prevent sticking, then turn the heat down and simmer for about 10 minutes.

    

3. Jar It Up

   • Spoon the hot salsa into your warmed jars, leaving roughly 1.5cm of headspace at the top.

4. Process the Jars

   • Process using the water bath method for 15 minutes.

   • Turn off the heat, remove the lid, and let the jars sit in the water for 5 minutes.

   • Then carefully lift them out and place them on a clean towel or rack to cool for 12–24 hours. Any jars that have not sealed completely should be refrigerated and used within 1 week or reprocessed.

How to Use It

This zesty, tangy salsa is gold with tortilla chips, but also goes brilliantly on fajitas, burritos, quesadillas — or anything Mexican-inspired, really.

A Few Tips 

• Tomatillos: If you grow your own or get them from a farmers’ market, they’re usually husked and sticky — just rinse, trim, and chop.

• Chillies: Adjust how many you use depending on how much heat you like.

• Acidity matters: Stick to the vinegar and lime juice amounts. It’s important for safety when canning.

• Storage: Once sealed, these jars will keep well in a cool, dark cupboard. Once opened, pop it in the fridge and use within a week or two.

Why Homemade Tomatillo Salsa Rocks

There’s something special about making salsa at home. Not only does it taste way fresher than store-bought versions, but you also get to control the flavours exactly how you like them. Here’s why we love it:

• Fresh & Seasonal: Tomatillos are delicious when picked at their peak, so grab some from your local farmers’ market or your own garden.

• Easy to Make: Seriously, it’s quicker than you think. Even beginner cooks will feel like a kitchen hero.

• Versatile: Dip it, drizzle it, or spoon it straight over your favourite meals.
  

Tips for the Best Salsa Ever

1. Choose firm, bright green tomatillos — no blemishes, please!

2. Adjust the spice — love it hot? Add more chillies. Prefer mild? Use fewer. 

3. Let the flavours marry — the salsa tastes even better after a few hours in the fridge.

4. Preserve safely — if you’re canning, follow proper sterilisation and processing steps so your jars stay fresh.
   

How to Serve Your Tomatillo Salsa

This salsa is seriously versatile. You can:

• Serve it as a dip with tortilla chips (classic!)

• Spoon it over tacos, burritos, or quesadillas

• Drizzle it over grilled fish, chicken, or roasted veggies

• Mix it into rice or bean dishes for an instant flavour boost

Seasonal & Garden-to-Table Cooking

At Bloom & Build, I'm all about cooking with what’s in season. Tomatillos shine in summer and early autumn, making this salsa perfect for BBQs, picnics, or casual weeknight dinners. There’s something really special about taking produce from garden (or market) to table — it tastes better, feels better, and you get the joy of knowing exactly what’s in your food.

Ready to try making your own?

We ship garden-ready Tomatillo Plants NZ Wide. Shop now and start growing, cooking and eating some deliciousnous of your own.