Directions: |
Directions:Wash your jars and lids in warm, soapy water and rinse well.
Place the jar rack into the water bath canner, set the clean jars in the canner, add water and boil jars for 10 minutes to sterilize. Keep jars warm until they are ready to use.
Warm your lids in a small pot of water over low heat.
Preheat oven to 425º.
Peel the husks off the tomatillos and rinse them well. Cut them in half and add to a roasting pan.
Peel and cut onion into chucks. Add to roasting pan.
Wash the jalapeño peppers and add them whole to a roasting pan.
Peel the garlic, and scatter into the roasting pan.
Roast the vegetables in the preheated oven until everything is slightly softened and charred, about 15-20 minutes. Flip halfway through so that the vegetables roast evenly.
Remove from oven and cool for 5-10 minutes.
While wearing glove, remove stems and seeds from the jalapeño peppers. You can keep the seeds if you like more heat.
Working in batches, add the roasted vegetables and their liquid to a food processor. Process until smooth, and then pour into a large sauce pot. Continue processing the vegetables in batches until done.
Add the lime juice, cilantro leaves, salt, pepper, cumin, and stir to combine. Bring the pot to a simmer and then turn the heat to low ad keep warm.
Use a canning funnel and ladle the tomatillo salsa into warm jars, leaving ½ inch headspace. Wipe the rims of the jars with a damp cloth and place heated lids on jars and screw on the band until fingertip tight.
Place in water bath and process at a boil for 20 minutes. Leave jars in water bath for 5 minutes after processing before lifting them out of the water bath and placing on a kitchen towel. Check jars after 12-24 hours to ensure that they have sealed.
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