Roasted Tomatillo Sauce
Found on thekitchencoven
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.
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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