Ingredients: |
Ingredients: 5 cups chopped tomatillos or green tomatoes, about 2 pounds, washed, husks
removed from tomatillos
3 cups coarsely chopped hot peppers: a combination of jalapeño and long green
Anaheim or Poblano chili to you taste
3 cups coarsely chopped onions
6 medium cloves garlic, chopped
1 cup bottled lime juice (or lemon)
2 tablespoons dried oregano or to taste
1 tablespoon salt or to taste
1 tablespoon ground cumin or to taste
2 teaspoons black pepper
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Directions: |
Directions:1) Preheat oven to 425º degrees.
2) Place tomatillos or green tomatoes in a large roasting pan. Add chilies, onion, garlic and mix.
3) Roast vegetables for 30-35 minutes, stirring at the halfway mark, until the tomatillos/tomatoes are starting to break down.
4) Scrape the roasted vegetables into a large stockpot and add the remaining ingredients. Bring to a boil and simmer, uncovered, about 10 minutes. While simmering, prepare water bath canner, lids & 4 pints or 8 half-pints jars if planning to can.
5) Blend the salsa further, if desired, with an immersion blender and the ladle into prepared jars leaving 1/2-INCH HEADSPACE for canning (you'll need a good 1+inch headspace for freezing to account for expansion).
6) TO CAN: wipe rims, seal, and process in a boiling water bath for 15 minutes, turn of burner, remove lid and let sit for 5 minutes. Remove jars to a cloth-lined surface and let cool 12-24 hours before testing the seals, labeling, and storing for up to a year.
NOTES: Use half jalapeños and leave the seeds in because we like it spicy - use more Anaheims and Poblanos and remove seeds for less spice.
NOTE ON YIELD: If you use a food processor to chop your chilies and onions and then an immersion blender for a finer end product, the yield will be only about 3 pints. If it seems too thick, you can add more lime juice. |
This recipe for ROASTED TOMATILLO OR GREEN TOMATO SALSA is from