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.
Servings: 24 servings, makes 3half pint jars
Equipment
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