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Roasted Tomatillo Tomato N Chile Salsa Recipe

This vibrant Roasted Tomatillo Tomato & Chile Salsa recipe is perfect for canning enthusiasts! Achieve restaurant-quality flavor with this step-by-step guide. The roasting process brings out the best in tomatillos, tomatoes, and chiles, creating a salsa that's both tangy and smoky. Crucially, this recipe ensures safe canning by maintaining a pH of 4.6 or lower – crucial for preventing botulism without pressure canning. Don't skip the lime juice and vinegar! Makes approximately 10 (pint) jars.

Prep Time 45 mins
Cook Time 180 mins
Calories 70.8 kcal
Protein 4g
Rating 5.0 (1 Reviews)
Roasted Tomatillo Tomato N Chile Salsa 34

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Roasted Tomatillo Tomato N Chile Salsa

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How to Make Roasted Tomatillo Tomato N Chile Salsa

  1. Sterilize jars and lids in boiling water for 10 minutes. Keep jars hot in the water bath while preparing the salsa.
  2. Preheat oven to 400°F (200°C).
  3. Arrange 2 lbs tomatillos, 2 lbs ripe Roma tomatoes, 1 large red onion (quartered), 2-3 fresh chiles (serrano or jalapeño, depending on desired heat level), and 6 cloves garlic (unpeeled) in a single layer on two large rimmed baking sheets.
  4. Roast for 25-35 minutes, or until the vegetables are charred and softened.
  5. Let the roasted vegetables cool slightly.
  6. Peel the garlic. In a blender, combine the roasted tomatillos, tomatoes, onion, chiles, garlic, 1/2 cup chopped cilantro, 2 tbsp chipotle in adobo sauce, 1/4 cup lime juice, and 2 tbsp white vinegar.
  7. Blend until desired consistency is reached (chunky or smooth).
  8. Pour the blended salsa into a large saucepan. Add 1/4 cup sugar, 2 tsp salt, and 1 tsp cumin.
  9. Bring to a boil, then reduce heat and simmer for 10 minutes, stirring occasionally.
  10. Ladle the hot salsa into the sterilized jars, leaving 1/2 inch headspace.
  11. Remove air bubbles by running a non-metallic utensil around the inside of the jar.
  12. Re-check headspace and add more salsa if needed.
  13. Wipe the jar rims clean with a damp cloth.
  14. Center the lids on the jars and apply bands, tightening until fingertip tight.
  15. Carefully place the jars in a boiling water bath, ensuring the water covers the jars by at least 1 inch.
  16. Bring the water to a rolling boil and process for 5 minutes (adjust processing time by adding one minute for every 1000 feet above sea level).
  17. Remove the jars from the boiling water bath using tongs and place them on a folded towel. Let cool undisturbed for 12-24 hours.
  18. After 12-24 hours, press the center of each lid. If the lid doesn't flex, it's sealed. If it flexes, refrigerate and consume within a week.
  19. Store sealed jars in a cool, dark place.

Nutrition Information (Approximate per serving)

Sodium

19 g

Sugar

33g

Fat

0g

Carbs

4g

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Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Sauces Canning Condiments Etc Vegetables American Mexican Southwestern United States Tex Mex Oven Summer Vegan Vegetarian Salsas Dietary Gifts Spicy Seasonal Onions Peppers Tomatoes Taste Mood Equipment Technique Water Bath 4 Hours Or Less From Scratch