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Chipotle Tomatillo Salsa
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Chipotle Tomatillo Salsa

Chipotle Tomatillo Salsa combines the smokey heat of chipotle peppers with a savory tomatillo base for a truly exceptional homemade salsa.  This recipe can be made fresh or for water bath canning.
Prep Time20 minutes
Cook Time10 minutes
Additional Time25 minutes
Total Time55 minutes
Course: Salsa
Cuisine: Mexican
Keyword: canning salsa
Servings: 24 servings, makes 3half pint jars
Author: Ashley Adamant

Ingredients

  • 2 lbs tomatillos husks removed
  • 1 small onion not peeled or quartered
  • 4 cloves garlic peeled
  • ¼ cup fresh lime juice roughly three fresh limes
  • 5-7 canned chipotle peppers 1 7 oz can of chipotles in adobo, with sauce
  • ½ tsp salt

Instructions

  • Preheat the oven to 425°F (220°C).
  • Arrange tomatillos (stem side down) and onion quarters (skin side down) on a large rimmed baking sheet. Wrap garlic cloves in a small piece of aluminum foil and place the foil pouch in one corner of the baking sheet.
  • Bake at 425°F for 20 minutes or until the tomatillos and onions begin to char and soften. Transfer the baking sheet to a wire rack to cool. When cool enough to handle, place in a food processor. Do not peel the roasted tomatillos; puree them whole.
  • Add lime juice, chipotle peppers, and salt to the food processor. Process until pureed.
  • Transfer the mixture to a large stainless steel or enameled saucepan. Bring to a boil, then remove from heat.
  • Ladle hot salsa into hot jars, leaving half an inch of headspace. Remove air bubbles, wipe jar rims, center lids on jars, and adjust bands to fingertip-tight.
  • Place jars in a boiling water canner. Process for 25 minutes, adjusting for altitude. Turn off heat, remove lid, and let jars stand for five minutes. Remove jars and cool.

Nutrition

Calories: 17kcal | Carbohydrates: 3g | Protein: 0.4g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 49mg | Potassium: 111mg | Fiber: 1g | Sugar: 2g | Vitamin A: 45IU | Vitamin C: 6mg | Calcium: 5mg | Iron: 0.3mg