Author: The All New Ball Book Of Canning and Preserving
Recipe type: Salsa
Cuisine: Sauces, Salsa, Condiments
Serves: 3 jars
This delicious roasted salsa has the perfect blend of spice and it is perfect on its own, or in one of your favorite recipes that needs a kick!
Ingredients
4 lbs. tomatillos, husks removed
2 medium sized white onions, each cut into 8 wedges
2 jalapeno or serrano peppers (I used jalapeños)
6 garlic cloves, peeled
½ cup lime juice (about 6 limes)
1 cup coarsely chopped cilantro leaves
2 tsp salt
1 tsp pepper
Instructions
Preheat oven to 425 degrees. Arrange tomatillos, stem side down, on a large rimmed baking sheet lined with aluminum foil. Place onions, jalapeño peppers, and garlic on prepared baking sheet. Bake at 425 degrees for 15 minutes or until garlic is softened. Remove garlic from baking sheet. Bake onion mixture 15 more minutes or until onion is tender and tomatillos and peppers are slightly charred. Remove from oven and cool slightly. when peppers are cool enough to handle, remove stems and seeds. Process roasted vegetables and garlic, in batches, in a food processor until smooth. Transfer to a 4-qt. stainless steel or enameled saucepan. Stir in lime juice, and remaining ingredients. Bring to a simmer. Remove from heat. Ladle hot salsa into a hot jar, leaving ½ inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band and adults to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled. Process jars about 20 minutes, adjusting for altitude. Turn off heat, remove lid, and let jars stand for 5 minutes. Remove jars and cool.
Recipe by Girl and Her Kitchen at http://www.girlandherkitchen.com/2016/07/can-it-forward-day-recipe-cool-announcements-a-giveaway.html