Roasted Salsa Verde Canning Recipe
With beautiful fresh ingredients, including a mountain of Tomatillos, we’ll go through every step of making this salsa, including roasting the vegetables. Then we’ll can it all in a bunch of pint mason jars with the hot water bath canner.
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Roasted Salsa Verde Canning Recipe
Course: Appetizers, SnacksCuisine: MexicanDifficulty: Medium
Servings
6
PintsPrep time
45
minutesCooking time
15
minutesTotal time
1
hourIngredients
8 lbs tomatillos
4 medium white onions
3 large jalapeños
2 serrano peppers
12 cloves garlic
1/2 cup fresh cilantro (coarsely chopped)
1/2 cup lime juice
2 teaspoons salt
1 teaspoon black pepper
Directions
- Remove husk from tomatillos and rinse them. Peel and cut onions into eighths. Peel garlic cloves.
- Arrange all vegetables onto foil-lined baking sheets, and roast at 425 degrees F in the oven. After 15 minutes, remove the garlic, and continue roasting the other vegetables until they begin to develop a light char.
- Transfer all roasted vegetables and garlic to food processor and puree. Pour puree into stock pot, and add remaining ingredients (cilantro, lime juice, salt, pepper). Simmer for 10-20 minutes, or until desired consistency is reached.
- Sterilize jars and lids. Fill jars with salsa, de-bubble, and wipe jar rims. Put lids and rings on jar, and place into hot water bath canner. Fill canner with enough water to cover the jars completely.
- Heat water to boiling. At this point, process 20 minutes.
- After processing, remove jars from canner and place on counter. Leave undisturbed until completely cooled. Refrigerate jars after opening.
Recipe Video
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