Roasted Salsa Verde
After my first canning day, I was eager to get back to it with a new recipe.
The previous owners’ of our home left us some gifts in the form of tomatoes, squash, pumpkins + tomatillos - all ripe for the picking as the august season set in.
I was thrilled when I saw the tomatillos start to fall to the ground, a sign that they are ready to be harvested + utilized. I knew I wanted to make something with them, not letting them go to waste - so I found an older recipe from one of my favorite photographers, Alyson Morgan, and used her recipe to create anew.
Ingredients
4 lb. tomatillos, husks removed
2 medium-size white onions, each cut into 8 wedges
2 jalapeño or serrano peppers
6 garlic cloves, peeled
1⁄2 cup lime juice (about 6 limes)
1⁄4 cup coarsely chopped fresh cilantro leaves
2 tsp. salt
1 tsp. black pepper
3 Ball® Pint (16 oz) glass preserving jars with lids and bands
Optional: Ball® freshTECH Electric Water Bath Canner + Multicooker
Directions
Preheat oven to 425°F. Arrange tomatillos, stem side down, on a large rimmed baking sheet lined with parchment paper. Place onions, jalapeño peppers, and garlic on prepared baking sheet.
Bake at 425°F for 15 minutes or until garlic is softened. Remove garlic from baking sheet so it doesn’t burn. 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, using tool to measure 1⁄2-inch headspace. Remove any air bubbles, wipe the rim of the jar with a clean, damp cloth. Center lid on jar and apply band, adjusting to fingertip-tight. Place jar in boiling- water canner. Repeat this process until all jars are filled.
Process jars in water bath canner for 20 minutes, adjusting for altitude. Turn off heat; remove the cover, and let jars stand 5 minutes. Remove jars and place on a wooden surface or metal wire rack to cool.
