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Roasted Salsa Verde
3 x half-litre jars (US pint)
Course
Condiments
Cuisine
Mexican
Keyword
Jalapeno Peppers, Salsa, Tomatillos
Prep Time
45
minutes
minutes
Cook Time
2
hours
hours
Total Time
2
hours
hours
45
minutes
minutes
Servings
3
half-litre jars (US pint)
Calories
17
kcal
Ingredients
2
kg
tomatillos
(4 lbs)
2
onions
medium
2
jalapeno peppers
6
cloves
garlic
125
ml
lime juice
(fresh. ½ cup / 4 oz. About 4 to 6 key limes)
25
g
coriander
(aka cilantro. Chopped fresh. ¼ cup / 1 oz / 4 tablespoons)
2
teaspoons
salt
(OR non-bitter, non-clouding salt sub)
1
teaspoon
ground black pepper
Metric
-
US Customary
Instructions
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.
Wash the jalapenos, cut in half. Seed or not -- up to you. Place cut side down on tray.
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.
Remove garlic, put in a food processor bowl.
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. (To be clear, the tomatillos never get peeled.)
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 (½ 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.
Nutrition
Serving:
2
g
|
Calories:
17
kcal
|
Carbohydrates:
3.2
g
|
Protein:
0.5
g
|
Fat:
0.4
g
|
Sodium:
113
mg
|
Fiber:
0.9
g
|
Sugar:
0.2
g