Roasted Tomatillo, Tomato N Chile Salsa

Total Time
Prep 1 hr
Cook 2 hrs

Roasted veggies A pH of 4.6 or lower is required for safe canning without the use of pressure processing. So don't skip the lime juice and vinegar. You can also check amount of salsa after blending. Mine came to 10 cups pureed so I had 10 jars and lids ready.

Ingredients Nutrition


  1. Sterilize jars and leave in hot water or dishwasher while you prepare the salsa ingredients.
  2. Put the tomatillos, tomatoes, onions, fresh chiles and garlic in a single layer on two large rimmed baking sheets and roast for 25-35 minutes, or until charred in spots. The tomatillos and tomatoes will be soft, collapsed, and leaking juices.
  3. Allow to cool slightly before blending.
  4. Peal the garlic cloves and place into a blender add the cilantro, roasted veggies, chipotle in adobo sauce, chiles and cilantro. Blend to a chunky or smooth (your choice) pour into a large pot add lime juice, vinegar, ( the last two are nessesary for a proper PH), sugar, salt and cumin. Boil then reduce heat and simmer for 10 minutes.
  5. Ladle the hot salsa into the jar, leaving 1/2 inch headspace.
  6. Remove air bubbles and re-measure headspace. If needed, add more salsa to meet recommended headspace. Wipe rim. Center lid on jar. Apply band and adjust until fit is fingertip tight.
  7. Repeat with the remaining jars.
  8. Place jars in to the hot water bath, making sure that the water covers the jars by at least 1 inch. Bring to a boil, and boil for 5 minutes to process (at sea level), and an additional minute per 1,000 ft above sea level (I live at 5280, so I boiled for a extra five minutes). Remove the jars to a folded towel and leave undisturbed for 12 hours. After an hour, check to see if the jars have sealed by pressing down on the middle of the jar lid. If it can be pressed down, it hasn’t sealed and should be refrigerated immediately. Store the jars in a dark area.