Serve this Roasted Salsa Verde as a dip, or use as an ingredient in a baked dish such as enchiladas.
It’s delicious with chicken, beef or pork.
Salsa Verde means “green sauce.” In European cuisines, green sauce is usually an uncooked herb sauce, but in Mexican cooking, it’s based on roasted tomatillos — the sour, green cousins of tomatoes and Cape Gooseberries.
Jar size choices: Quarter-litre (1/2 US pint / 250 ml / 8 oz) OR half-litre (US pint / 500 ml / 16 oz)
Processing method: Water bath or steam canning
Yield: 3 x half-litre (US pint) jars
Headspace: 2 cm (1/2 inch)
Processing time: 20 minutes
Yield: 3 x half-litre jars
Serving size: 2 tablespoons
Fat: .4 g
- 2 kg tomatillos (4 lbs)
- 2 medium onions
- 2 jalapeno peppers
- 6 cloves garlic
- 125 ml fresh lime juice (1/2 cup / 4 oz. About 4 to 6 key limes)
- 25 g chopped fresh coriander (aka cilantro. ¼ cup / 1 oz / 4 tablespoons)
- 2 teaspoons salt OR non-bitter, non-clouding salt sub
- 1 teaspoon ground black pepper
- Get a large, rimmed baking sheet and line it with tin foil.
- Start heating oven to 225 C / 425 F.
- Husk the tomatillos, and wash them. Don't peel. Arrange on baking sheet, stem side down.
- Don't peel the onion. Cut each into wedges of four. Arrange on baking sheet, peel sides up.
- Peel the cloves of garlic. Add to tray.
- Put tray in oven, bake until garlic cloves are soft -- about 15 minutes.
- Put tray back in oven, and bake until onion is tender -- about another 15 minutes. Peppers and tomatillos should be starting to char a bit.
- Remove tray from oven, and let stand to cool a bit.
- Remove and discard stems and seeds from the peppers, add peppers to a food processor bowl.
- Remove and discard skin from onion, add onion to food processor bowl.
- Add tomatillos to food processor bowl.
- Whiz in food processor until smooth.
- Put in a pot at least 4 litres (quarts) in size.
- Add all the remaining ingredients.
- Bring to a simmer, then remove pot from heat.
- Ladle hot sauce into heated jars, leaving 2 cm (1/2 inch) headspace.
- Debubble, adjust headspace.
- Wipe jar rims.
- Put lids on.
- Process in a water bath or steam canner.
- Process jars for 20 minutes; increase time as needed for your altitude.
How to water bath process.
How to steam can.
When water-bath canning or steam canning, you must adjust the processing time for your altitude.
For salt substitute, Herbamare Sodium-Free was used as it is non-bitter and non-clouding.
- The reason you need a rimmed baking sheet is to prevent dripping juices making a mess of your oven. The reason you line it with tin foil is to make clean-up easier.
- Try your best not to stack the ingredients on the baking sheet or they will steam instead of roast.
- TOMATILLOS: To be clear, they don’t get peeled at any point.
- ONIONS: We are leaving the peel on the onion just for the roasting part, so that the peel can help protect the onion from drying out. The recipe says cut each into wedges of 8, but doing only 4 wedges leaves less surface to dry out in the oven. Use white or yellow onions (as opposed to red onion, which could interfere with the green colour of the sauce.)
- PEPPERS: Instead of jalapeno peppers, you could use another medium-hot pepper such as a green serrano. If you want to use other peppers, keep them green or yellow for the colour, and bear in mind that the weight of two average jalapenos, with stem and seeds in, will be 30 to 60 g (1 to 2 oz) combined, so no more than that of alternative pepper. If you need to leave out all heat for your audience, you could use an equivalent weight of green bell pepper or, you can only use 1 jalapeno to reduce the heat a bit. It’s always safe to reduce the fresh pepper in salsas, you just can’t increase it.
- LIMES tip! Make your limes yield more juice by zapping them in the microwave, just until they feel warm on the outside. About 30 seconds in a 1200 watt microwave; your mileage will vary. But you will get a lot more juice out of your limes (and lemons) with this trick. If you do this, 4 key limes may be enough. If don’t do this, you will probably need 6 key limes.
- Butcher, Meredith L., Ed. The All New Ball Book of Canning and Preserving. New York: Oxmoor House. 2016. Page 167.
This recipe also appears in the recipe book which accompanies Ball’s HarvestPro SauceMaker (page 18, 2016 edition.) There, the recipe has been scaled down to 2 pints (half-litres), and, directions are to press the ingredients through the food mill. Interesting, the scaled down version still calls for the same volume of lime juice.
Per 2 tablespoons
- 17 calories, 113 mg sodium
Per 2 tablespoons
- 17 calories, 16 mg sodium
Cooking with canning
This salsa is a featured ingredient in Ball’s recipe for pressure-canned Chicken Chili Verde.