This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you are a member you must log in now. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.


No announcement yet.

Roasted Salsa Verde

  • Filter
  • Time
  • Show
Clear All
new posts

    Roasted Salsa Verde

    I doubled the recipe and got 8 pints from it. For some reason the link to Ball was dead, so I added another place where I get recipes from that also uses same recipe.

    Roasted Salsa Verde

    Servings: About 3 pint jars Source: https://foodinjars.com/blog/roasted-salsa-verde-from-ball-fresh-preserving/

    4 lb. tomatillos, husks removed

    2 medium-size white onions, each cut into 8 wedges

    2 jalapeño or serrano peppers

    6 garlic cloves, peeled

    1/2 cup lime juice (about 6 limes)

    1/4 cup coarsely chopped fresh cilantro leaves

    2 tsp. salt

    1 tsp. black pepper

    3 Ball ® Pint (16 oz) glass preserving jars with lids and bands

    Optional: Ball ® freshTECH Electric Water Bath Canner + Multicooker


    De-husk and wash tomatillos. Cut the truly huge ones in half.

    Preheat oven to 425°F. 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°F 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 or blender 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 1/2-inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip-tight. Place jar in boiling- water canner. Repeat until all jars are filled.

    Process jars 20 minutes, adjusting for altitude. Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and cool.

    Click image for larger version

Name:	Salsa Verde.jpg
Views:	265
Size:	112.4 KB
ID:	1102765

    I bet that's great on eggs or in a burrito...or a breakfast burrito...or....!


      You could use a jar of that with some stock of your choice and then pork to make some great posole!!!

      that looks wonderful!


      • tamidw
        tamidw commented
        Editing a comment
        Yes! I want to do something like that

      • barelfly
        barelfly commented
        Editing a comment
        tamidw there are a few posole threads on here. If you aren’t able to find a recipe, let me know and I’ll provide you some thoughts. But, it’s pretty easy. Biggest thing, rinse the frozen hominy very well to get all the lime off. Then brown the pork cubes, cook the hominy in the stock until it pops, then add it all together and let it cook/warm up, making sure the pork is cooked through.

        Have fun!

      Try adding 2 or 3 dried poblano peppers that have been roasted with skin removed. Makes for an earthy note


        Will have to try this. Thanks for posting.


          Sweet! Thanks for sharing this!




              I’ll take a case of that,,,,,,,yes indeed


                Thanks, Tami tamidw . You inspired me to make some with our Hood River garden harvest. I did roast some poblanos (credit to Troutman ) and improvised as well with some roasted sweet habaneros ('Habanadas).
                Click image for larger version  Name:	IMG_9031.jpeg Views:	9 Size:	368.4 KB ID:	1103155 Click image for larger version  Name:	IMG_9032.jpeg Views:	9 Size:	506.1 KB ID:	1103156 Click image for larger version  Name:	IMG_9053.jpeg Views:	9 Size:	314.3 KB ID:	1103153 Click image for larger version  Name:	IMG_9055.jpeg Views:	9 Size:	338.7 KB ID:	1103154
                Last edited by Dr. Pepper; September 30, 2021, 11:02 PM.


                • Dr. Pepper
                  Dr. Pepper commented
                  Editing a comment
                  Yes, to everything in the photo, plus the garlic (that was harvested in July, getting ready to plant next year's crop.) No to onions, lime & cilantro. Purchased those at the grocery store.
                  Last edited by Dr. Pepper; September 30, 2021, 06:50 PM.

                • Greygoose
                  Greygoose commented
                  Editing a comment
                  Magnificent !!!!!

                • tamidw
                  tamidw commented
                  Editing a comment
                  Wow! Yours looks awesome.

                I love that stuff. I eat it as a straight salsa with chips…..

                Click image for larger version

Name:	03340ECD-14CD-466E-BA8F-E28D6DA3DAFC.jpeg
Views:	175
Size:	146.1 KB
ID:	1103173


                • Mr. Bones
                  Mr. Bones commented
                  Editing a comment
                  Me Too, Me Three, Brother!!!
                  I go through A WHOLE LOTTA salsa verde...
                  Now, I jus gotta find me an IV rig that'll attach to a Mason jar, an I'm set...


              No announcement yet.


              These are not paid ads, they are a curated selection of products we love.

              All of the products below have been tested and are highly recommended. Click here to read more about our review process.

              Use Our Links To Help Keep Us Alive

              Many merchants pay us a small referral fee when you click our “buy now” links. This has zero impact on the price you pay but helps support the site.

              BBQ And Grilling Gifts For Every Occasion

              Looking for the perfect gift for the BBQ and grilling enthusiasts in your life? Here’s our suggestion for platinum and gold medal-winning products at a variety of price points. Click here to see our list of Gold Medal Gifts.

              Is This Superb Charcoal Grill A Kamado Killer?

              The PK-360, with 360 square inches of cooking space, this rust-free, cast aluminum charcoal grill is durable and easy to use. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado. Click here to read our detailed review of the PK 360 and get a special AmazingRibs.com price!

              Grilla Proves That Good Things Come In Small Packages

              The small 31.5″ x 29.5″ footprint of the Grilla Pellet Smoker makes it ideal for use where BBQ space is limited, including on a condo patio. Click here for our review on this unique smoker.

              A Propane Smoker That Performs Under Pressure

              The Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker is the first propane smoker with a thermostat, making this baby foolproof. All you need to do is add wood to the tray above the burner to start smokin’. Click here to read our detailed review.