Roasted Tomatillo Salsa
Roasted tomatillo salsa gets its smoky flavor from tomatillos and red onion charred in a hot oven. It's Ball's tested Habanero-Tomatillo Salsa, with habaneros for plenty of heat, or a milder pepper if you'd like.
Servings: 48 servings, makes about 6 half pints
Equipment
- Half-Pint Jars
- Regular Mouth Canning Lids
- Rimmed baking sheets
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 fresh lime juice
Instructions
- Roast the tomatillos and onion quarters on a rimmed baking sheet at 425°F (220°C) for about 20 minutes, until they begin to char and soften.
- Prepare a water bath canner, jars, and lids, with the canner water at about 180 degrees F, and keep the jars hot until you fill them.
- Once the tomatillos and onions are cool enough to handle, chop them into ½ inch pieces.
- Combine all the ingredients in a large stainless steel pot and bring to a boil.
- Reduce the heat and simmer for 5 minutes.
- Ladle the hot salsa into hot jars, leaving ½ inch headspace. Remove air bubbles, recheck the headspace, wipe the rims, and apply the lids fingertip tight.
- Process half pints and pints in a boiling water bath canner for 15 minutes, adjusting for altitude (see notes).
- Turn off the heat, take the lid off the canner, and let the jars sit in the water for 5 minutes before lifting them out onto a towel.
- Cool 12 to 24 hours, then check the seals.
Notes
Recipe source: Habanero-Tomatillo Salsa from The All New Ball Book of Canning and Preserving, page 163. Ball gives half pints, and pints process for the same time, following the NCHFP's Tomatillo Green Salsa.
Lime juice: Use fresh lime juice, about 3 limes, as Ball's recipe calls for. It's the only acid in the recipe, so don't reduce it.
Peppers: Swap the habaneros for a milder pepper like jalapeños or Anaheims, keeping the amount about the same. Any onion works in place of the red onion.
Green tomatoes: This salsa was tested with tomatillos. For green tomatoes, use a green tomato salsa verde recipe instead.
Canning optional: Keeps a few weeks in the refrigerator, or up to 6 months in the freezer.
Altitude adjustments: Processing time for half pints and pints in a water bath canner. The bands come from the NCHFP's Tomatillo Green Salsa.
- 0 to 1,000 feet: 15 minutes
- 1,001 to 6,000 feet: 20 minutes
- Above 6,000 feet: 25 minutes
Nutrition
Serving: 2Tbsp | Calories: 10kcal | Carbohydrates: 2g | Protein: 0.3g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 49mg | Potassium: 80mg | Fiber: 1g | Sugar: 1g | Vitamin A: 65IU | Vitamin C: 8mg | Calcium: 3mg | Iron: 0.2mg