Roasted Tomatillo, Tomato N Chile Salsa Recipe

Name: Roasted Tomatillo, Tomato N Chile Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs tomatillos, papery husks and stems removed, rinsed (halve the larger tomatillos); 2 lbs tomatoes, cut in half; 1/2 lb onion, peeled and cut into 1-inch chunks (8 ounces); 2 chipotle chiles in adobo; 2 tablespoons adobo sauce; 2 2 ounces jalapeno chilies (your choice of heat, seeded if you don`t want it too hot, cut in half) or 2 ounces serrano chilies (your choice of heat, seeded if you don`t want it too hot, cut in half); 1 bulb of garlic, separate the bulbs; 1 cup roughly chopped fresh cilantro; 1/2 cup fresh lime juice; 1/2 cup vinegar, 5% acidity; 2 teaspoons sugar; 2 teaspoons pickling salt (to taste); 1 teaspoon ground cumin

Servings: persons

2 lbs tomatillos, papery husks and stems removed, rinsed (halve the larger tomatillos)
2 lbs tomatoes, cut in half
1/2 lb onion, peeled and cut into 1-inch chunks (8 ounces)
2 chipotle chiles in adobo
2 tablespoons adobo sauce
2 2 ounces jalapeno chilies (your choice of heat, seeded if you don`t want it too hot, cut in half) or 2 ounces serrano chilies (your choice of heat, seeded if you don`t want it too hot, cut in half)
1 bulb of garlic, separate the bulbs
1 cup roughly chopped fresh cilantro
1/2 cup fresh lime juice
1/2 cup vinegar, 5% acidity
2 teaspoons sugar
2 teaspoons pickling salt (to taste)
1 teaspoon ground cumin

1
Sterilize jars and leave in hot water or dishwasher while you prepare the salsa ingredients.
2
Put the tomatillos, tomatoes, onions, fresh chiles and garlic in a single layer on two large rimmed baking sheets and roast for 25-35 minutes, or until charred in spots. The tomatillos and tomatoes will be soft, collapsed, and leaking juices.
3
Allow to cool slightly before blending.
4
Peal the garlic cloves and place into a blender add the cilantro, roasted veggies, chipotle in adobo sauce, chiles and cilantro. Blend to a chunky or smooth (your choice) pour into a large pot add lime juice, vinegar, ( the last two are nessesary for a proper PH), sugar, salt and cumin. Boil then reduce heat and simmer for 10 minutes.
5
Ladle the hot salsa into the jar, leaving 1/2 inch headspace.
6
Remove air bubbles and re-measure headspace. If needed, add more salsa to meet recommended headspace. Wipe rim. Center lid on jar. Apply band and adjust until fit is fingertip tight.
7
Repeat with the remaining jars.
8
Place jars in to the hot water bath, making sure that the water covers the jars by at least 1 inch. Bring to a boil, and boil for 5 minutes to process (at sea level), and an additional minute per 1,000 ft above sea level (I live at 5280, so I boiled for a extra five minutes). Remove the jars to a folded towel and leave undisturbed for 12 hours. After an hour, check to see if the jars have sealed by pressing down on the middle of the jar lid. If it can be pressed down, it hasn't sealed and should be refrigerated immediately. Store the jars in a dark area.

143

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 lbs tomatillos, papery husks and stems removed, rinsed (halve the larger tomatillos), 2 lbs tomatoes, cut in half, 1/2 lb onion, peeled and cut into 1-inch chunks (8 ounces), 2 chipotle chiles in adobo, and more.

Yes, Roasted Tomatillo, Tomato N Chile Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Tomatillo, Tomato N Chile Salsa

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