Directions: |
Directions:1. Preheat the oven to 425º.
2. Prepare the veggies: Peel the husks off the tomatillos and rinse them well to remove the sticky residue. Cut the tomatillos in half and add to the roasting pans. Peel and cut your onions into chunks, wash the jalapeno peppers and add them whole to the roasting pans. Peel your garlic and scatter them over the vegetables.
3. Roast the veggies in a preheated oven until everything is softened and charred, about 15-20 minutes. Flip halfway through so the veggies roast evenly.
4. Remove the pan from the oven and let it cool for 5-10 minutes.
Prepare the Canning Jars & Lids: While the veggies are roasting, prepare the jars, set up the canner, and organize your work area. Wash your canning jars, lids and bands, and canning tools with warm, soapy water and rise well. Look the jars over carefully, and eliminate any with chips and cracks. Set lids and bands aside until you are ready to use them. Place the canner on the stove and insert the canning rack. Set the jars in the canner, add water to cover, and simmer (180ºF) for 10 minutes. Keep hot until you are ready to fill them.
Make the Salsa Verde:
While wearing gloves, remove stems and seeds from the jalapeno peppers. You can keep the seeds if you like more heat. Working in batches, add the roasted veggies and their liquid to a food processor. Process until smooth, and then pour into a large sauce pot. Continue processing the veggies in batches until done.
Add the lime juice, cilantro leaves, salt, pepper, cumin and stir to combine. Bring the pot to a simmer (180ºF), and then turn the heat to low and keep warm.
Can the Salsa: Spread a dry kitchen towel on the counter. Use the jar lifter to remove a hot jar from the canner, drain, and place on the towel. Keep the remaining jars in the canner, so they stay warm. Place the canning funnel on the jar, and ladle the hot salsa into the jar while leaving 1/2-inch headspace. Run the bubble popper through the jar to release any trapped air bubbles. Adjust the headspace again, if needed. Wipe the rim with a damp towel to remove residue. Center a lid on the jar, add the band, and screw it on until fingertip tight. Place the jar back into the canner, and repeat with the rest of the jars.
Adjust the water level so it is covering the jars by 2 inches, cover the canner, bring it to a boil, and process the jars in a boiling-water canner for 25 minutes. Once processing time is complete, remove the jars, and let them cool undisturbed for 12-24 hours. After cooling for at least 12 hours, test the seals. Refrigerate any that did not seal, and use up within a week. Wash the jars with warm soapy water, dry, label and date the jars, and store in a cool, dark location for 12 -18 months. Wait several weeks for the salsa to develop its flavor before opening a jar. |
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