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+ servings
A close up view of a chunky roasted corn salsa verde - a green salsa with yellow corn and red peppers throughout.
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5 from 3 votes

Roasted Corn Salsa Verde for Canning

This corn salsa is among the best salsas I've had - the flavours are all balanced and work well together, and the grilling brings a great smokiness to the mix.
Prep Time15 mins
Cook Time45 mins
Processing Time15 mins
Course: Appetizer, Condiment, Snack
Cuisine: American, Mexican
Servings: 96 - 12 Pints +
Calories: 44kcal
Author: Marie Porter


Clean, sterilized canning jars and rings
New, never-used, sterilized canning lids
Jar Lifter, Canning Funnel
LARGE pot to process them in


  • 18 Ears Fresh Corn Husks removed
  • 7 ½ lbs Tomatillos
  • 2 Large Red Onions
  • 2 Poblano Peppers
  • 2 Yellow Bell Peppers
  • 2 Red Bell Peppers
  • 2 Green Bell Peppers
  • 6-8 Jalapeno Peppers
  • 5 Garlic cloves Pressed or minced
  • 3 ½ cups Vinegar
  • cup Lime Juice Freshly squeezed, ideally!
  • 1 ½ cups Granulated Sugar
  • 1 tablespoon Salt
  • 1 bunch Cilantro Chopped (about 1 cup)


  • Heat your grill – I like to use charcoal for this, but propane is fine also.
  • While grill is heating, prepare your vegetables to roast:
  • – Remove husks and silk from the corn
  • – Slice onions into ½″ thick slices
  • – Slice poblano and bell peppers into large flat pieces, Cut jalapenos in half.*
  • Brush corn and peppers with olive oil, then grill everything until as “done” as you would like – personally, I like some dark grill marks for this, but not an overall char. Remove items as they are ready – the peppers will cook the fastest. Allow everything to cool.
  • Turn your (oven) broiler up to high.
  • Prepare a couple cookie sheets with foil or parchment paper. Remove husks from tomatillos, wash well and remove any that don’t look fresh/good. Slice each in half, arrange in a single layer on baking sheets. Roast under the broiler until as charred as you would like. Pour off excess juices, allow to cool.
  • Once everything is cool, chop up the peppers and onion, and use a sharp knife to remove kernels from the corn. Add all roasted vegetables to a large pot, alone with garlic, vinegar, lime juice, sugar, and salt, stir well.
  • Heat to a boil, then reduce heat and simmer until liquid reduces a bit, and mixture reaches a consistency you like. Stir in the cilantro, if using, and cook for one more minute.
  • Ladle into hot, sterilized pint sized canning jars. Affix sterilized lids and rims, and process in a hot water bath for 15 minutes. (Add 5 minutes for altitudes above 1,000 feet; add 10 minutes for altitudes over 6,000 feet.) Allow to cool overnight.
  • Check all lids for a proper seal: they should have sucked down into a vacuum seal as the jars cooled. Store properly sealed jars for later use; refrigerate any that did not seal for use in the coming weeks.


* For a more mild salsa, remove ribs and seeds.


Calories: 44kcal | Carbohydrates: 9g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 76mg | Potassium: 168mg | Fiber: 1g | Sugar: 6g | Vitamin A: 189IU | Vitamin C: 19mg | Calcium: 5mg | Iron: 1mg