Roasted Tomatillo Salsa Verde Canning Recipe
Elevate your culinary game with this Roasted Tomatillo Salsa Verde Canning Recipe. This vibrant salsa captures the essence of garden-fresh tomatillos, delivering a zesty kick that transforms any dish. Whether slathered on tacos, served as a dip with crunchy tortilla chips, or drizzled over grilled chicken, this salsa is a must-have pantry staple. The roasting process enhances the natural sweetness of the tomatillos and peppers while adding a depth of flavor that is simply irresistible. Plus, it’s easy to make and perfect for canning, allowing you to preserve those bright flavors for months to come.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Approximately 12 servings 1x
- Category: Condiment
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 8 pounds tomatillos (husks removed)
- 4 medium white onions (cut into wedges)
- 4 jalapeño chiles (or serrano peppers)
- 6 cloves garlic (peeled)
- 1 cup fresh lime juice
- 1/2 cup chopped fresh cilantro leaves
- Salt and black pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- On a baking sheet, arrange tomatillos, onions, jalapeños, and garlic. Roast for about 30 minutes until lightly charred.
- Allow to cool slightly before blending in a food processor with lime juice, cilantro, salt, and pepper until desired consistency is achieved.
- Sterilize canning jars by boiling them for at least 10 minutes.
- Ladle the salsa into jars, leaving about half an inch of headspace. Seal tightly with lids.
- Process jars in boiling water for 15-20 minutes according to safe canning guidelines.
Nutrition
- Serving Size: 1 serving
- Calories: 25
- Sugar: 2g
- Sodium: 40mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg