Roasted Salsa Verde (Green Chile Salsa)

Roasted Salsa Verde (Green Chile Salsa)

from keviniscooking.com
Appetizers
25 min
57 kcal / serving

My roasted salsa verde is better than bottled or restaurant style salsas. Use this recipe to make green chile salsa with roasted tomatillos!

Ingredients

  • 1 lbtomatillos
  • 6anaheim green chiles
  • 2serrano chiles ((or jalapeños for less heat))
  • 1 mediumwhite onion
  • 5 clovesgarlic
  • 3 tbspwhite vinegar (5%) ((or bottled lime juice - if canning))
  • ½ tspkosher salt

Directions

  1. 1

    Peel the outer husk/skin off the tomatillos, onion and garlic. Slice onion in half. Place on a baking sheet along with the chiles (remove seeds from chiles if you want less heat).

  2. 2

    Place under the broiler or on the grill of your BBQ and roast the tomatillos, onion, chiles and garlic until charred all over.

  3. 3

    Let chiles cool and scrape burnt, charred skin off (optional). Place the tomatillos, peppers, onion, garlic, vinegar (or lime juice) and salt in a food processor, blender or Vitamix, and pulse until smooth. Season to taste with salt.

Canning

  1. 1

    Clean the jars and lids with hot soapy water. Fill a large stockpot with enough water to cover your jars by 1-2 inches. Place your rack on the bottom of the pot and transfer to stovetop. Turn heat to medium and place your jars in the pot to keep them hot until ready to fill.

  2. 2

    Carefully remove jars from hot water, shaking off excess water. Add two tablespoons of bottled lemon juice or 1/2 teaspoon of citric acid to each empty quart jar. For pint jars, use one tablespoon bottled lemon juice or 1/4 teaspoon citric acid.

  3. 3

    Pour Roasted Salsa Verde into hot jars, leaving 1/2-inch headspace. Remove any air bubbles. Wipe rims of jars with a paper towel dampened with white vinegar to remove any spill residue. Place a lid on the jar and screw a ring on until finger-tight.

  4. 4

    Using the jar tongs, put the jars in the canner and keep them covered with at least 1 inch of water, keeping the water boiling. Process the jars in boiling water for 45 minutes, adjusting for altitudes (see below).

  5. 5

    Remove the jars with the jar lifter and set the jars on a towel or cooling rack to cool. After coming to room temperature, make sure they are sealed by checking the center indentation is there (or you heard it pop while cooling), or there is a high-pitched ringing sound when the lid is tapped with a metal spoon.

  6. 6

    Store unopened jars in a cool, dark place for up to 1 year or keep opened jars in the refrigerator for up to 4 months.