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Roasted tomatillo salsa verde jars
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Roasted Tomatilla Salsa Verde

Deep complex flavor, a bit of heat and lots of texture make this salsa is equally welcome on a chip or mixed into a cheese sauce for enchiladas. While this recipes calls for quantities to fill the canner, you can cut this recipe into a third to make enough for an evening fiesta (you may leave out the vinegar if NOT canning).
Prep Time1 hour
Cook Time30 minutes
Total Time1 hour 30 minutes

Ingredients

  • 6 pounds tomatillos
  • 3 pounds onions chopped
  • 3 pounds Anaheim peppers or variety of your choice
  • 6-12 jalapeno peppers according to your heat preference
  • 3 cups cilantro loosely packed
  • 2 Tablespoons garlic minced
  • 2 Tablespoons ground cumin
  • 2 Tablespoons dried oregano
  • 2 Tablespoons sea salt
  • 1 Tablespoon ground black pepper
  • 1 ½ cups bottled lime juice
  • ¾ cup apple cider vinegar

Instructions

  • 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.