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    You are in: Home / Recipes / Roasted Tomatillo, Tomato N Chile Salsa Recipe
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    Roasted Tomatillo, Tomato N Chile Salsa

    Roasted Tomatillo, Tomato N Chile Salsa. Photo by Rita~

    1/1 Photo of Roasted Tomatillo, Tomato N Chile Salsa

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs

    1 hr

    2 hrs

    Rita~'s Note:

    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.

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    Ingredients:

    Yield:

    8 ounce ...

    Units: US | Metric

    Directions:

    1. 1
      Sterilize jars and leave in hot water or dishwasher while you prepare the salsa ingredients.
    2. 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. 3
      Allow to cool slightly before blending.
    4. 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. 5
      Ladle the hot salsa into the jar, leaving 1/2 inch headspace.
    6. 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. 7
      Repeat with the remaining jars.
    8. 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.

    Browse Our Top Salsas Recipes

    Ratings & Reviews:

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    Nutritional Facts for Roasted Tomatillo, Tomato N Chile Salsa

    Serving Size: 1 (2408 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 70.7
     
    Calories from Fat 11
    15%
    Total Fat 1.2 g
    1%
    Saturated Fat 0.1 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 474.0 mg
    19%
    Total Carbohydrate 14.4 g
    4%
    Dietary Fiber 3.4 g
    13%
    Sugars 8.3 g
    33%
    Protein 2.3 g
    4%

    The following items or measurements are not included:

    chipotle chiles in adobo

    adobo sauce

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