I am really new to canning, this is actually the first season that I am consciously deciding what I want to line my shelves with for the winter. My husband absolutely loves salsa verde and enchilada suizas, so I decided to give roasted salsa verde a try. This recipe is from The All New Ball Book of Canning and Preserving. When deciding to can, always use a recipe from a trusted source, such as Ball.
Roasted Salsa Verde
Equipment
- 1 Water bath Canner
- Mason Jars with new lids, rims
Ingredients
- 4 lbs. tomatillos husks removed
- 2 white onions, cut into 8 wedges
- 2 jalapeno or serrano peppers
- 6 garlic cloves peeled
- 1/2 cup lime juice
- 1/4 cup fresh cilantro coarsely chopped
- 2 tsp salt
- 1 tsp pepper
Instructions
- Preheat oven to 425 °F. Arrange tomatillos, stem side down, on a large, rimmed baking sheet lined with aluminum foil. Place onions, jalapeno peppers, and garlic on prepared baking sheet. Bake at 425 °F for 15 minutes or until garlic is softened. Remove garlic from baking sheet. Bake onion mixture 15 more minutes or until onion is tender and tomatillos and peppers are slightly charred. Remove from oven and cool slightly. When peppers are cool enough to handle, remove stems and seeds.
- Process roasted vegetables and garlic, in batches, in a food processor until smooth. Transfer to a 4-qt. stainless steel or enameled saucepan. Stir in lime juice and remaining ingredients. bring to a simmer. Remove from heat.
- Ladle hot salsa into a hot jar, leaving 1/2-inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. apply band and adjust to fingertip tight. Place jar in boiling-water canner. Repeat until all jars are filled.
- Process jars 20 minutes, adjusting for altitude. Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and cool.
