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Roasted Salsa Verde

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    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/
    INGREDIENTS

    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

    DIRECTIONS

    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

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    #2
    I bet that's great on eggs or in a burrito...or a breakfast burrito...or....!

    Comment


      #3
      You could use a jar of that with some stock of your choice and then pork to make some great posole!!!

      that looks wonderful!

      Comment


      • 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!

      #4
      Try adding 2 or 3 dried poblano peppers that have been roasted with skin removed. Makes for an earthy note

      Comment


        #5
        Will have to try this. Thanks for posting.

        Comment


          #6
          Sweet! Thanks for sharing this!

          Comment


            #7
            Nice!!!

            Comment


              #8
              I’ll take a case of that,,,,,,,yes indeed

              Comment


                #9
                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).
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                Last edited by Dr. Pepper; September 30, 2021, 11:02 PM.

                Comment


                • 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.

                #10
                I love that stuff. I eat it as a straight salsa with chips…..

                Click image for larger version

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                Comment


                • 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...

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