Roasted Salsa Verde Recipe

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Category:	Category: Canning & Freezing

Ingredients:	Ingredients: 2 lbs. green tomatoes 4 garlic cloves 1 med. onion 1/2 lb. Anaheim green chili peppers (I used banana peppers & green peppers) 1 jalapeno pepper with seeds 1/2 c. cilantro, loosely packed 1 t. salt 2 t. black pepper 1 t. dried oregano 1 t. cumin 2 T. cider vinegar 1/4 c. bottled lime juice

Directions:	Directions: Roasted veggies: tomatoes, chili peppers, onions, garlic (roast 1 of 2 ways) Oven at 500º: place veggies on foil lined pan. Bake for 15-20 mins. Stove top grilling: rotate veggies until soft, charred and oozing with juice. Move to bowl to collect juice. Peel, stem, and seed chili peppers. If you want hot salsa leave in the seeds of the jalapeno peppers. No need to peel them. Blend all ingredients in blender. Canning: Bring salsa to boil, cover and simmer for 15 mins. Pour salsa in jars and process cans for 15 mins.

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Roasted Salsa Verde Recipe

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Category:

Ingredients:

Ingredients:

Directions:

Directions: