Roasted Salsa Verde is a traditional condiment that is equally delicious served with tortilla chips or as a base for enchiladas. The recipe was excerpted from “The All New Ball Book of Canning and Preserving,” published by Oxmoor House (2016).
Roasted Salsa Verde
Yield: About 3 pint jars
4 pounds tomatillos, husks removed
2 medium-size white onions, each cut into 8 wedges
2 jalapeno or serrano peppers
6 garlic cloves, peeled
1⁄2 cup fresh lime juice, about 6 limes
1⁄4 cup coarsely chopped fresh cilantro leaves
2 teaspoons salt
1 teaspoon black pepper
3 Ball pint (16-ounce) glass preserving jars with lids and bands
1. Preheat oven to 425F. Arrange tomatillos, stem side down, on a large rimmed baking sheet lined with aluminum foil. Place onions, jalapeno peppers, and garlic on prepared baking sheet. Bake at 425F 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.
2. Process roasted vegetables and garlic, in batches, in a food processor until smooth. Transfer to a 4-quart stainless steel or enameled saucepan. Stir in lime juice and remaining ingredients. Bring to a simmer. Remove from heat.
3. 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.
4. Process jars 20 minutes. Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and cool.
SOURCE: “The All New Ball Book of Canning and Preserving,” published by Oxmoor House (2016).