Salsa Verde (GAPS/SCD/GF)


We got hooked on salsa verde awhile back…became particularly big fans of the Xochitl brand (Iif you haven’t had their corn chips and can…you should!  It’s the only food I really miss on GAPS!).  At $5.99 a jar…keeping up the addiction got a little steep.  🙂  So…last summer I started making my own.

Working with tomatillos is a little bit of a process…but it’s so worth it.  This year, I planted three tomatillo plants and have harvested a TON.  Last weekend, we made a double batch of this recipe adapted from one in a back issue of Organic Gardening magazine:

Salsa Verde (GAPS/SCD/GF):

5 pounds of tomatillos, husked and halved

2 onions, quartered

3 cloves of garlic

1 1/2 T. sea salt

1 habanero chile pepper, seeded (***BEWARE!  Just chopping this made me have a coughing fit!  Always wear plastic gloves when cutting hot peppers to preserve your hands and anything they touch for the next several hours!)

4 Anaheim peppers, seeded

2-4 Jalapeno peppers, seeded (depending on personal preference)

2 green peppers, seeded

2 T. fresh cilantro

Juice of one lime

I had some good help with picking the tomatillos…

And removing the husks…even got Grandpa into the act there…

And then I was on my own… 🙂

My easy-peasy semi-lazy woman’s way of tweaking this great recipe:  Rinse the sticky film off the tomatillos.  I decided not to roast them (because I was also in the midst of making sauerkraut and pickles and that just seemed like a lot of work), and ran everything through the food processor in shifts until it was well chopped and mixed.  I cooked it in a large stock pot on the stove until boiling, and simmered about 20 minutes – stirring every few minutes (this may be overkill, but I’ve been the victim of burnt salsa before!).

Ladle salsa into hot sanitized jars, leaving 1/2 inch headspace.  Check for air bubbles, wipe the rims clean and put on lids and rings.  Process in boiling water bath for 15 minutes.  If you haven’t canned before, be sure that the middle of the lid has a “depression” instead of a raised appearance when it’s done.  If it doesn’t, either reprocess the jars in a boiling water bath, or stick in fridge for more immediate use.  If everything has sealed like it should, let them sit out for about a day before removing the rings and storing them.

And if anyone is wondering, this salsa does have a slight kick but it will not burn the hair off your head or anything wild like that. 🙂  It has a medium heat.  If you want it hotter, add another habanero or two…we are not that brave…

Disclaimer:  My kitchen was VERY VERY BUSY on the day I made these and that last picture reflects it…please ignore the mess in the background!!!

This post was shared at Butter Believer’s Sunday School; The Morris Tribe’s Homesteader Blog Carnival; Simply Made Home’s Make  a Move Monday; The Healthy Home Economist’s Monday Mania; Living with Food Allergies and Celiac Disease Made from Scratch Monday; The Prairie Homesteader’s Homestead Barn Hop; Real Food Forager’s Fat Tuesdays; Simply Sugar and Gluten Free Slightly Indulgent Tuesdays; Cooking Traditional Foods Traditional Tuesdays; Like a Mustard Seed’s Living Green Tuesdays; The Tasty Alternative’s Allergy Free Wednesdays; Frugally Sustainable’s Frugal Days, Sustainable Ways; Kelly the Kitchen Kop’s Real Food Wednesdays; GNOWFGLINS Simple Lives Thursday; The Nourishing Gourmet’s Pennywise Platter; Real Food Freaks Freaky Friday; Too Many Jars in My Kitchen’s Fill Those Jars Friday; Vegetarian Mamma’s Gluten Free Fridays; The 21st Century Housewife’s Gallery of Favorites;


About earthmuffinmom

I am a Christian mom and wife who is watching and waiting impatiently for the Lord's return in a world that is getting nuttier by the day. My main interests are in the areas of Biblical end times/eschatology and early Genesis/creation. To understand the must understand the beginning! My other passion is health and healing! Our family has also been greatly blessed over the past several years with healing through natural health and diet (generally Paleo/grain free). I love sharing this information with other people, and helping folks in their healing journeys. That being said...I am not a I'm not responsible for any decisions you may make in regards to your own health. Other stuff: I am married to a wonderful man who I have had the privilege of having three beautiful children with. We have been married for over sixteen years. I work full time, but have the blessing of working from my home, and I homeschool my oldest child. We enjoy homesteading...and while we live in a small, rural town...we have worked hard to develop our yard into a "little bit of country in town"...complete with our "farm dog," Buddy, and five chickens. Thanks for checking out my blog!

18 responses »

  1. I grew tomatillos this summer also. It was a first but they just fall off the stem. I read where they are ready when the outer layer becomes papery. When do you harvest them. I’m going to try your Salsa Verde recipe. I love it on a flour tortilla with mexican cheese and chicken.

  2. What a great box of tomatillos and peppers! I’m jealous! Your salsa verde sounds and LOOKS delicious!! I need to start growing my own tomatillos because they have gotten so expensive! Thanks for the inspiration!

  3. Nice post. Wish I had a local source for tomatillos to go with all the peppers I have from our CSA so we could make this. Think we’ll resort to roasting and pressure canning the peppers.

    • Yum! our neighbors grilled the peppers and pressure canned them last weekend, they smelled wonderful. Check out your grocery store for the tomatillos…even last year when I bought it was still cheaper than our Xochitl habit. 🙂

  4. Your salsa verde looks absolutely delicious. It’s wonderful you had such a fabulous crop of tomatillos. I like the photographs of your helpers in this post too 🙂

  5. Pingback: 'Made From Scratch' Monday | Living with Food Allergies and Celiac Disease

  6. Pingback: Breaded Italian Eggplant (GAPS, GF) | Diary of a Small Town Earth Muffin

  7. Wow that was unusual. I juat wrote an very long comment but after I clicked submit my
    comment didn’t appear. Grrrr… well I’m not writing all
    that over again. Anyway, just wanted to say great blog!

  8. Pingback: Southwestern Chicken Patties (GAPS/GF/Paleo) | Diary of a Small Town Earth Muffin

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s