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–+ servings

Roasted Salsa Verde

This is my take on the Ball Roasted Salsa Verde Recipe.
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Prep Time 30 minutes
Cook Time 30 minutes
Water Bath Time 20 minutes
Servings 6 pint jars (approx)

Equipment

  • 1 Steam canner or Water bath canner
  • 1 Large cookie sheet or roasting pan
  • 6 Clean pint jars with lids and rings
  • 1 Jar lifter

Ingredients
  

  • 8 lb. tomatillos husks removed
  • 3 medium-size white onions each cut into wedges
  • 4-5 jalapeño or serrano peppers cut in half, stems removed
  • 12 garlic cloves peeled
  • 1 cup bottled lime juice
  • 1/2 cup coarsely chopped fresh cilantro leaves
  • 3 tsp. salt
  • 2 tsp. black pepper
  • 4 tsp cumin
  • 4 tsp ground coriander
  • 1 tsp cayenne pepper Optional

Instructions
 

  • Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set aside with bands.
  • Preheat oven to 425°F. Arrange tomatillos, stem side down, on a large rimmed baking sheet lined with aluminum foil. Tuck onions, jalapeño peppers, and garlic in with the tomatillos. Bake at 425°F for 15 minutes or until garlic is softened. Remove garlic from baking sheet. Bake mixture 15 more minutes or until onions are tender and tomatillos and peppers are slightly charred. I actually turned my oven to broil for just a few minutes to put a nice char on everything. Remove from oven and cool slightly.
  • Process vegetables and garlic, in batches, in a food processor until smooth, or dump into a large saucepan and blend with an immersion blender. Stir in lime juice and remaining ingredients. Bring to a simmer. Turn off heat.
  • Ladle hot salsa into hot jars leaving a ½ inch headspace. Remove air bubbles. Wipe jar rim with paper towel and water. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling-water or steam canner. Repeat until all jars are filled.
  • Fo water bath canning... Water must cover jars by 1 inch. Adjust heat to medium-high, cover canner, and bring water to a rolling boil. Process pint jars for 20 minutes, adjusting for altitude. Turn off heat and remove cover. Let jars cool 5 minutes. Remove jars from canner; do not retighten bands if loose. Cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.
    If using a steam canner, follow the directions for your canner.

Notes

This is a double batch of the Ball recipe. The addition of cumin and coriander really make the flavors pop. Remember, it's always ok to add dried herbs and spices to a recipe. It's safe.
Tried this recipe?Let us know how it was!