Roasted Salsa Verde

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Preserving Method: Water Bath Canning

1. Preheat oven to 425°F. Arrange tomatillos, stem side down, on a large rimmed baking sheet lined with aluminum foil. 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. 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.

2. 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.

3. 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.

4. Process jars 20 minutes, adjusting for altitude. Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and cool.

Roastd Salsa Verde - Ball® Recipes is rated 5.0 out of 5 by 5.
Rated 5 out of 5 by from Yummy Salsa! This recipe is good and easy! I planted three tomatillo plants in my garden this year. I used sweet banana peppers instead of the ones they call for (we don't like spicy), also grown in my garden. I am going to make a second batch today. I plan on leaving out the cilantro and adding it fresh when I open a jar (someone else mentioned this down in the comments section; I think fresh cilantro will taste better too).
Date published: 2017-09-24
Rated 5 out of 5 by from Incredibly delicious I am so happy with how this turned out. Nice spice, well balanced and flavorful, great texture, and an enjoyable process. I ended up with a touch over 3.5 pints, but my onions might have been a little large. Definitely will make again.
Date published: 2017-09-08
Rated 5 out of 5 by from This was the first time I made salsa verde and I wanted a recipe specifically for canning since I planted 8 tomatillo plants in my garden. This recipe turned out great (although a little bit short of 4 pints)! But a couple of things were confusing in the recipe--for instance, 1/2 cup of lime juice was 1 1/2 limes, not 6 as the recipe says (I'm sure it depends on the size of the limes). Also, at the beginning of the recipe, the directions are unclear that there will be 2 baking sheets prepared for roasting the veggies (and the second one simply says "prepared baking pan" without describing how to prepare it. And then the next line describes leaving the "onion mixture" in the oven longer (after the garlic has been removed)....but there is no "onion mixture," just pieces of onions along with the peppers. Finally, the total roasting time for the veggies (except garlic) is 30 minutes, but I think that was too much (some of my tomatillos were small and so they were a puddle of water and goo by the end of 30 minutes. But, all in all, it is a great recipe.
Date published: 2017-09-04
Rated 5 out of 5 by from Great salsa! I love roasted salsa verde, and this recipe is excellent. I gave half pint jars as Christmas gifts last year and it was a hit. I also can some pint jars which I use in a chicken enchilada casserole. Simply layer corn tortillas, shredded rotisserie chicken, grated pepper jack cheese, non fat greek yogurt and the salsa and bake!
Date published: 2017-08-01
Rated 5 out of 5 by from Great on enchiladas. Used this for cheese enchiladas and it's the first time I've made enchiladas that tasted bed than in a restaurant. Made a double batch, but only used 3 jalapenos so not hot so kids could eat.
Date published: 2016-10-02
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