Monday, August 8, 2016

Salsa Time... Roasted Tomatillo Salsa



Roasted Tomatillo Salsa
Found on & Canning only Recipes

Yield: 2 to 3 pints 

2-1/2 pounds Tomatillos, whole 

2 Poblanos (or large green chiles) 

1 small jalapeno 

1 large onion, quartered 

3 garlic cloves 

Olive oil 

½ cup bottled lemon juice 

2 t kosher or canning salt 

Preheat oven to 500F Add whole tomatillos, green chiles, jalapeno, onion, and garlic to baking tray. Rub everything all over with a small bit of olive oil. Roast everything until charred all over.

Remove from oven and let cool a bit 

In batches, chop everything in a food processor (you want to chop it fine but not puree it) and pour the sauce into a medium sized pan. Add lemon juice and salt. Bring to a boil and simmer for 20 mins. 

Ladle into jars leaving 1/2 inch headspace. Remove air bubbles, adjust headpace, and wipe rims. Assemble lids. Process in a boiling water bath canner for 15 minutes.

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