Roasted Salsa Verde
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Sauces and Dips
Serves: 2 cups
Ingredients
  • 1 pound tomatillos (about 8 medium size), husked and rinsed
  • 4-5 mixed hot peppers (Anaheim, jalepeno, serrano, ghost, etc), stemmed
  • 1 small white onion, sliced into large rings
  • 3-4 garlic cloves
  • ½ cup water
  • ⅓ cup cilantro, chopped
  • 1 teaspoon pink himalayan salt, or to taste (for low sodium, use ¼ tsp)
  • 1 tablespoon lime juice
  • 2 teaspoons apple cider vinegar (optional if making/eating fresh but necessary for canning)
Instructions
  1. Preheat oven to 425 degrees.
  2. Line a baking sheet with aluminum foil or a silicone baking mat.
  3. Place tomatillos, peppers, onion and garlic on baking sheet.
  4. Roast in oven about 15 minutes, turning once halfway, until vegetables are charred and tomatillos are softened. If the peppers, onions or garlic begin to burn, take them out earlier.
  5. Remove from oven and let cool.
  6. Place the roasted vegetables and any accumulated juices in a blender or food processor.
  7. Add all other ingredients and blend until smooth.
  8. For canning, pour salsa into sterilized canning jars leaving ¼" of headspace. Wipe rims of jars and place lid and ring on tightly. Process in a boiling water bath for 15 minutes.
Notes
Recipe yields about 2 cups.
For canning, you may want to triple the batch to get about 6 cups of salsa.
Fresh salsa will keep in fridge about one week. Canned salsa will keep unopened for about a year.

*For low sodium, use ¼ teaspoon salt = 110mg per ¼ cup serving
Nutrition Information
Serving size: ½ cup Calories: 60 Fat: 1g Carbohydrates: 12g Sodium: 426mg* Fiber: 3g Protein: 2g
Recipe by at https://www.cookingupclean.com/roasted-salsa-verde/