Roasted Tomatillo Salsa

This is a great salsa and one of our staples. It tastes super fresh, even after being canned for a year. We serve with tortilla chips as an appetizer or as a condiment with tacos or fajitas.

Roasted Tomatillo Salsa

Print Recipe

Ingredients

• 2 pounds tomatillos chopped (around 5 cups)
• 1 cup onion diced
• 1 cup jalapeños seeded and diced
• 1/2 cup white vinegar
• 4 tablespoons fresh lime juice
• 4 cloves garlic minced
• 2 teaspoons ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon red pepper flakes
• 2 tablespoons cilantro chopped

Instructions

• Prepare jars (I use half pint jars). For instructions, visit the Ball Canning website.
• Remove husks from tomatillos; rinse and pat dry.
• Broil or grill for about 10 minutes, turning often to roast all sides. Add to a bowl and set aside to cool until you can handle.
• In a medium sauce pan, add all remaining ingredients except for the cilantro and cook on medium-high heat, stirring occasionally, for 10 minutes. Add cilantro and cook for an additional 5 minutes.
• Remove from heat and mix well with an immersion blender.
• Add mixture to jars and process in hot water bath for 15 minutes.