Get ready to elevate your salsa game with this vibrant and zesty Roasted Tomatillo or Green Tomato Salsa! Perfect for canning or freezing, this recipe is a must-try for any salsa lover. With just a handful of fresh ingredients and a simple roasting technique, you’ll create a flavorful dip that’s bursting with the essence of Mexican cuisine. Imagine serving this delicious salsa at your next gathering, or enjoying it straight from the jar during a cozy night in. Trust us, once you taste this homemade delight, store-bought salsa will be a thing of the past!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 4 cups
Ingredients
- 1 lb tomatillos or green tomatoes, husked and quartered
- 1 onion, quartered
- 2 cloves garlic
- 1-2 jalapenos, chopped
- 1/2 cup cilantro, chopped
- 1 teaspoon salt
- 1 tablespoon lime juice
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or aluminum foil for easy cleanup.
- Prepare the tomatillos or green tomatoes by removing husks (if using tomatillos), rinsing thoroughly, and cutting into quarters. Place them on the prepared baking sheet.
- Peel and quarter the onion, and separate the garlic cloves. Add these to the baking sheet alongside the tomatillos.
- If using jalapeños, remove the seeds for a milder salsa or keep them for extra heat. Chop the peppers and spread them on the baking sheet.
- Drizzle the vegetables with a light coating of olive oil and sprinkle with salt. Toss gently to ensure even coating.
- Roast in the preheated oven for 25-30 minutes, stirring once halfway through, until the vegetables are soft and slightly charred at the edges.
- Remove from the oven and let the roasted vegetables cool for 10-15 minutes at room temperature.
- Transfer the roasted vegetables to a food processor or blender. Add fresh chopped cilantro and lime juice.
- Pulse or blend until you reach your desired salsa consistency - smooth or slightly chunky.
- Taste and adjust seasoning, adding more salt or lime juice if needed.
- For canning, sterilize glass jars and lids. Fill jars, leaving 1/2 inch headspace, and process in a water bath for 15 minutes.
- For freezing, let the salsa cool completely, then transfer to freezer-safe containers, leaving some space for expansion.
- Store canned salsa in a cool, dark place for up to one year. Frozen salsa will keep for 3-4 months.
Tips
- Choose the Right Tomatoes: For the best flavor, select ripe tomatillos or green tomatoes. If using tomatillos, make sure to remove the husks and rinse them well to get rid of any sticky residue.
- Adjust the Heat: If you prefer a milder salsa, be sure to remove the seeds from the jalapeños before chopping. For those who love a spicy kick, leave the seeds in or even add an extra pepper!
- Roasting is Key: Don’t skip the roasting step! This brings out the natural sweetness of the vegetables and adds a delightful depth of flavor to your salsa.
- Blend to Your Liking: When blending, pulse the mixture to your desired consistency. Whether you prefer a smooth salsa or a chunkier texture, this recipe allows for customization.
- Canning Safety: If you’re canning your salsa, ensure that your jars and lids are properly sterilized to prevent spoilage. Follow the recommended processing times for safe preservation.
- Freezing Tips: When freezing, allow the salsa to cool completely before transferring it to containers. Leave some space at the top of the container to allow for expansion as it freezes.
- Serving Suggestions: This salsa is not just for chips! Use it as a topping for tacos, grilled meats, or even as a zesty salad dressing to enhance your meals.
Nutrition Facts
Calories: 20kcal
Carbohydrates: 4g
Protein: 1g
Fat: g
Saturated Fat: 0g
Cholesterol: 0mg
