1/1 Photo of Roasted Tomatillo, Tomato N Chile Salsa
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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8 ounce ...
Units: US | Metric
- 2 lbs tomatillos, papery husks and stems removed, rinsed (halve the larger tomatillos)
- 2 lbs tomatoes, cut in half
- 1/2 lb onion, peeled and cut into 1-inch chunks (8 ounces)
- 2 chipotle chiles in adobo
- 2 tablespoons adobo sauce
- 2 ounces habanero peppers (your choice of heat, seeded if you don`t want it too hot, cut in half) or 2 ounces jalapeno chilies (your choice of heat, seeded if you don`t want it too hot, cut in half) or 2 ounces serrano chilies (your choice of heat, seeded if you don`t want it too hot, cut in half)
- 1 bulb of garlic, separate the bulbs
- 1 cup roughly chopped fresh cilantro
- 1/2 cup fresh lime juice
- 1/2 cup vinegar, 5% acidity
- 2 teaspoons sugar
- 2 teaspoons pickling salt (to taste)
- 1 teaspoon ground cumin
- 1Sterilize jars and leave in hot water or dishwasher while you prepare the salsa ingredients.
- 2Put 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.
- 3Allow to cool slightly before blending.
- 4Peal 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.
- 5Ladle the hot salsa into the jar, leaving 1/2 inch headspace.
- 6Remove 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.
- 7Repeat with the remaining jars.
- 8Place 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.
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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
- Total Fat 1.2 g
- Saturated Fat 0.1 g
- Cholesterol 0.0 mg
- Sodium 474.0 mg
- Total Carbohydrate 14.4 g
- Dietary Fiber 3.4 g
- Sugars 8.3 g
- Protein 2.3 g
The following items or measurements are not included:
chipotle chiles in adobo