Hello Jenn! Yes, it is perfectly fine to mix all your tomatillos, even if they are white or white/purple in color. They will blend in just fine with the others. As for the chopped cilantro, it’s added in step 3 under Make the Tomatillo Salsa Verde in the recipe card: “Add the lime juice, cilantro leaves, salt, pepper, cumin, and stir to combine.”

Hello,

I’m going to try this recipe today. I have a couple questions as I’ve never made verde salsa before. Some of my tomatillos are a white color and white/purple color. Is it ok to mix them in with the others? Also, I’m a bit confused about the cilantro. In the photo I don’t see chunks of cilantro is this supposed to be cooked down and then put in blender or food processor before adding to jars?
Won’t the taste get cooked out or be yucky and wilted looking?

Brenda, Yes, you can use lemon juice in place of the lime juice.

Mary P, Thank you for loving the recipe! Unfortunately, there aren’t any safe, tested canning recipes for salsa in quart-sized jars at this time. Either quart jars were not tested, or they didn’t pass the testing for safe preservation. To ensure your salsa stays safe for long-term storage, I recommend sticking with pint-sized jars and processing according to the recipe’s guidelines.