Roasted Tomatillo Salsa
Fire roasted tomatillos give this salsa an amazing smokey flavor, and shorten cook times. This is my favorite tomatillo salsa to date! Feel free to use habaneros for plenty of heat, or substitute in a milder pepper to suit your tastes.
Servings: 40 servings (about 5 to 6 half pint jars)
Ingredients
- 2½ lbs tomatillos husked, roasted, and chopped
- 4 habanero peppers seeded and minced
- 1 red onion peeled, quartered, roasted, and chopped
- 3 Tbsp fresh cilantro chopped
- 1 tsp salt
- ¼ cup lime juice
Instructions
- Roast tomatillos and onions at 425°F for about 20 minutes until charred and soft.
- Once cool, chop the tomatillos and onions into ½ inch pieces.
- In a stock pot, combine all ingredients and bring to a boil.
- Reduce heat and simmer for 5 minutes.
- Ladle salsa into prepared jars, leaving ½ inch headspace.
- Process jars in a water bath canner for 15 minutes for half pints and 20 minutes for pints, adjusting for altitude.
Notes
Salsa can also be stored in the refrigerator for a few weeks or frozen for up to 6 months.
Ensure jars are properly sealed before storing and refrigerated after opening.
Nutrition
Calories: 12kcal | Carbohydrates: 2g | Protein: 0.4g | Fat: 0.3g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.05g | Sodium: 59mg | Potassium: 96mg | Fiber: 1g | Sugar: 1g | Vitamin A: 78IU | Vitamin C: 10mg | Calcium: 4mg | Iron: 0.2mg