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.
- 907.18 g tomatillos, papery husks and stems removed, rinsed (halve the larger tomatillos)
- 907.18 g tomatoes, cut in half
- 226.79 g onion, peeled and cut into 1-inch chunks (8 ounces)
- 2 chipotle chiles in adobo
- 29.58 ml adobo sauce
- 56.69 g habanero peppers (your choice of heat, seeded if you don`t want it too hot, cut in half) or 56.69 g jalapeno chilies (your choice of heat, seeded if you don`t want it too hot, cut in half) or 56.69 g 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
- 236.59 ml roughly chopped fresh cilantro
- 118.29 ml fresh lime juice
- 118.29 ml vinegar, 5% acidity
- 9.85 ml sugar
- 9.85 ml pickling salt (to taste)
- 4.92 ml ground cumin
- Sterilize jars and leave in hot water or dishwasher while you prepare the salsa ingredients.
- 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.
- Allow to cool slightly before blending.
- 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.
- Ladle the hot salsa into the jar, leaving 1/2 inch headspace.
- 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.
- Repeat with the remaining jars.
- 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.
This is a truly delicious salsa. I grew my own tomatillos, habanero peppers and cherry tomatoes this year so this recipe was perfect! The only thing I changed is that I halved the number of habaneros (and seeded them) and even then it was VERY hot! I also peeled the garlic before roasting it. Definitely a terrific recipe! Thanks for sharing it!