This is my no peppers, no onions, no garlic, and no mushrooms (truffles) salsa verde recipe.  It is warm on the finish, but not overtly hot.  A full recipe made 14 C of salsa (2 pints, 10 half pints).  A half recipe made slightly more than 6 C of salsa.

If you are making a large amount of salsa, this recipe can be split up into two days, one day to roast and blend the tomatillos (refrigerate until the next day), and one day to mix up the salsa, cook it, and can it.

~8 cups roasted blended tomatillos
~2 cups raw blended tomatillos
1 cup white vinegar
1 cup fresh squeezed lime juice
3 1/2 T ground cumin
1 1/2 T finely grated lime zest
1 1/2 T kosher salt
2 tsp ground white pepper
3/4 tsp liquid smoke
1/4 tsp asafoetida 

2 cups minced cilantro


Set up the canning pot:

Place 14 cups worth of canning jars, plus a few extra, in the rack of a very large canning pot.  If you need more jars to keep the rack balanced, there’s no harm in adding in the extra ones.  Fill up the jars with water, then fill the pot with water to cover the jars by .5” or so.  The water level will rise as you dump the boiling water out of each jar into the pot before filling the jar with salsa.  Add a large dollop of white vinegar to prevent mineral buildup on the jars.  Bring the canning pot water & jars to a rolling boil, then reduce to a simmer until you are ready to start filling the jars.  In the meantime, place the lids and rings (unless clean) in a separate pot and bring to a simmer.  Reduce the heat and leave on warm.  Modern lids do not need to be boiled, but everything does need to be very clean and the rings mostly free of rust.

Roast the tomatillos:

Preheat the oven to 500F.  Cut the tomatillos into similar sized pieces, eighths, quarters, halves, and wholes.  Reserve 1/4 of the pieces.  Line jelly roll pans with foil, and grease them with olive oil.  Place the tomatillos cut sides down.  Roast for 20 minutes or until lightly charred and juices run, or roast for 10 minutes and broil for 5 minutes.  Remove from the oven and let cool for a while, until safe to scoop out into a blender.  Blend until no large charred pieces are visible.

Cook the salsa:

Dump the roasted blended tomatillos in a 5 qt pot.  Blend the reserved raw tomatillos and add to the pot.  Put the rest of the ingredients in the pot, except for the cilantro.  Bring the mixture to a boil over medium high heat, then reduce the heat and simmer the salsa until the flavors have melded.  If the mixture has become too thick, add more hot water, 1/2 C at a time, until the desired thickness is reached.  Note that the salsa will also thicken as it cools.  Add the cilantro and cook at a fast simmer for an additional 5 minutes.    


Standard canning process for 4oz, 8oz, and 16oz jars of salsa or jam:

Reduce the heat on the salsa pot and increase the heat under the canning pot as it will cool as you are filling your jars.  Follow the one out, one in process.  Raise the rack of jars out of the boiling water.  Ladle the salsa into your jars by taking one jar out of the canning pot, filling it and leaving .25” headspace, wiping the rim with a damp towel, adding the lid, tightening the ring to fingertip tightness, then replacing the jar in the canning pot.  Repeat until all the jars are filled or you run out of salsa, the latter of which should come first.  Bring the canning pot back up to a full boil before lowering the rack of filled jars into the water.

Process the jars covered in 2” of boiling water for 15 min, turn off the heat and pull the rack of jars out of the boiling water but not out of the canner. Let the jars rest for 5 min, then pull them out of the rack and place on a thick kitchen towel to cool completely.  Listen for the pings!  

After the jars have fully cooled, check that the canning lids have their buttons depressed and the jar can be gently lifted after the ring has been removed to make sure the lid has sealed fully.  Re-process the salsa within 24 hours with a new lid if any of the seals have failed, first checking that the rim of the jar is smooth and free from nicks, chips, or cracks.

Salsa should be consumed within 18 months of the canning date.