I have always been intrigued by green salsa made with tomatillos. But, so often, I have been terribly disappointed in my purchase of jarred offerings. Too sweet, too tart, lacks in flavor, no heat, no substance. This year, with my garden’s tomatillo plants bearing their paper lantern covered fruits with the kind of abundance that would make any gardener happy, I knew I could put a plan was in place. The perfect Tomatillo Salsa Verde!
After consulting a variety of recipes, I eventually found myself making a few minor adjustments in flavors and seasonings to couple of interesting and water bath canning safe recipes. And never one to do things simple, I wanted a recipe that would result in 10-12 pints of the stuff (indeed, I had harvested tomatillos in excess of 25lbs). I mean, why go to the effort if you are making something that is only going to last you through one or two dishes?
Well, that was dumb.
I spent a blisteringly hot weekend roasting, peeling, chopping, simmering, blending and boiling.
But it was worth it!!!
Needless to say, this recipe takes a considerable amount of effort for one person (especially one often confronted with the distraction of wee ones). But the outcome is absolutely worth it. This salsa verde is rich and complex, lightly tart, with hints of sweetness and heat. With a nod to the folks at America’s Test Kitchen, I only roasted half of the tomatillos, which provided that deep backbone of flavor along with the brightness of the fresh tomatillos. The balance of the two, combined with the roasted Anaheim peppers and fresh jalapenos make the Roasted Tomatillo Salsa Verde exactly what I was looking for!
- 6lbs tomatillos
- 3lbs onions, chopped
- 3lbs Anaheim peppers (or variety of your preference)
- 6-12 jalapenos according to you heat preference (6 is quite enough more most palates)
- 3 cups cilantro, loosely packed
- 2 tablespoons minced garlic
- 2 tablespoons ground cumin
- 2 tablespoons dried oregano
- 2 tablespoons sea salt
- 1 tablespoon ground black pepper
- 11/2 cup bottled lime juice
- 3/4 cup apple cider vinegar
- Preheat oven to 500 degrees
- Place Anaheim pepper on a foil lined baking sheet and roast until the skins are fairly evenly blistered, rotating once to char both sides. After roasting place peppers in a large bowl and cover with plastic wrap. Set aside and allow to cool, approximately one hour.
- Meanwhile de-husk tomatillos, rinse away sticky coating (this might take longer than you expect) and halve. Place tomatillos on a heavily foil lined rimmed baking sheet (juices with otherwise burn on pan and make a huge mess). Roast in oven for 15-20 minutes or until the majority are browned. After browning, carefully move roasted tomatillos and their juices into a large stock, heavy bottomed stock pot.
- After peppers are cooled, slip off charred skins, remove stem and seeds and discard. Roughly chop peppers. Add to roasted tomatillos to stock pot.
- Coarsely chop remaining fresh ingredients (using gloves while working with jalapenos) and add to stockpot with the indicated seasonings.
- Over medium heat bring mixture to a low boil, then reduce to a simmer and continue cooking for 15 minutes, stirring frequently.
- While the mixture is simmering using a stick blender, blend the mixture to your desired consistency.
- Ladle mixture into sterilized pint jars leaving 1/2″ head space. Wipe rims clean and place prepared lids and screw on bands finger tight. Process in water bath canner for 15 minutes once water returns to full boil (25 minutes for quarts)
- After processing remove jars and allow to cool to room temperature before disturbing. Check for seal and loosen or remove bands for storage.