Roasted Salsa Verde Recipe with Tomatillos or Green Tomatoes To Can or Freeze

Name: Roasted Salsa Verde Recipe with Tomatillos or Green Tomatoes To Can or Freeze
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Ingredients: 2 pounds coarsely chopped tomatillos or green tomatoes, (about 5-7 cups, washed (husks removed from tomatillos; green tomatoes cored)); 3 cups coarsely chopped hot peppers: a combination of jalapeño and mild green Anaheim or Poblano chilies (to your taste*); 3 cups coarsely chopped onions; 6 medium cloves garlic, (chopped); 1 cup bottled lime juice ((or lemon juice)); 2 tablespoons dried oregano, (or to taste); 1 tablespoon sea salt or canning salt, (or to taste); 1 tablespoon ground cumin,; 2 teaspoons black pepper

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Prep Time: 30 minutes

Cook Time: 60 minutes

Total: 90 minutes

Servings: 3

canned salsa green tomato salsa green tomatoes

Roasted Salsa Verde Recipe with Tomatillos or Green Tomatoes To Can or Freeze

Ingredients

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2 pounds coarsely chopped tomatillos or green tomatoes, (about 5-7 cups, washed (husks removed from tomatillos; green tomatoes cored))3 cups coarsely chopped hot peppers: a combination of jalapeño and mild green Anaheim or Poblano chilies (to your taste*)3 cups coarsely chopped onions6 medium cloves garlic, (chopped)1 cup bottled lime juice ((or lemon juice))2 tablespoons dried oregano, (or to taste)1 tablespoon sea salt or canning salt, (or to taste)1 tablespoon ground cumin,2 teaspoons black pepper

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Instructions

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Step 1

Preheat oven to 425 degrees.

Step 2

Place tomatillos and/or green tomatoes in a large roasting pan. Add chilies, onion, garlic and mix.

Step 3

Roast vegetables for 30-35 minutes, stirring at the halfway mark, until the tomatillos/tomatoes are starting to break down.

Step 4

Scrape the roasted vegetables into a large stockpot and add the remaining ingredients. Bring to a boil and simmer, uncovered, about 10 minutes. While simmering, prepare water bath canner, lids and 4 pint or 8 half-pint jars if planning to can (or wash freezer-safe jars or containers for freezing).

Step 5

Blend the salsa further, if desired, with an immersion blender. Ladle into prepared jars leaving 1/2-inch headspace for canning (to freeze you'll need a good 1+ inch headspace for freezing to account for expansion).

Step 6

To Can: Wipe rims, seal, and process in a boiling water bath for 15 minutes, turn off burner, remove lid and let sit for 5 minutes. Remove jars to a cloth-lined surface and let cool 12-24 hours before testing the seals, labeling, and storing for up to 18 months.

Step 7

To Freeze: Let salsa cool and then transfer to clean freezer containers. Label and freeze for a year for best flavor.