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"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

Roasted Tomatillo or Green Tomato Salsa Recipe

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This recipe for Roasted Tomatillo or Green Tomato Salsa is from Our Families Cooking with Love, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 c tomatilla or green tomatoes
3 c coarsely cut hot peppers; a combination of jalapeño, Anaheim or Ancho chilies, to taste
3 c coarsely chopped onion
6 medium cloves garlic, chopped
1 c bottled lime juice or lemon
2 T dried oregano
1 T salt, or to taste
1 T ground cumin
2 tsp black pepper
Directions:
Directions:
Preheat oven to 425º.

Place tomatillos or green tomatoes in a large roasting pan, add chillies, onion, garlic and mix.

Roast vegetables for 30-35 minutes, stirring at 15 minutes, until tomatillos/tomatoes start to break down..

Scrape roasted vegetables into a large stock pot and add remaining ingredients. Bring to a boil and simmer about 10 minutes. While simmering, prepare water bath canner, lids and 4 pint jars.

Blend salsa further, if desired. Fill jars to 1/2 inch head space or 1 inch if you freezer.

TO CAN:

Pour hot mix into jars, wipe rims, apply lids and rings and tighten. Place in water bath with 1 inch of water over tops of jars and bring to a boil for 15 minutes.

Remove jars to a heavy towel, cover and leave for 24 hours. Check lids that they sealed. Store up to 1 year.
Number Of Servings:
Number Of Servings:
4 pints
Personal Notes:
Personal Notes:
I like less lime.

 

 

 

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