Salsa Verde Roasted And Canned Recipes

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ROASTED SALSA VERDE



Roasted Salsa Verde image

A fresh, green, roasted salsa that's quick to prepare!

Provided by charlotte henry

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Salsa Verde Recipes

Time 1h

Yield 10

Number Of Ingredients 8

12 medium tomatillos, peeled
3 Anaheim chile peppers
2 large onions, peeled
2 jalapeno pepper, seeded and minced
5 cloves garlic, peeled
1 bunch fresh cilantro, stems removed
2 tablespoons lemon juice
1 pinch salt to taste

Steps:

  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Lay tomatillos, Anaheim peppers, onions, jalapeno peppers, and garlic on a large rimmed baking sheet.
  • Broil in the preheated oven until tomatillos release their juices, 7 to 10 minutes. Remove tomatillos and garlic from the baking sheet; flip Anaheim peppers, jalapeno peppers, and onions and return to the oven. Continue to broil until peppers are blackened, about 5 minutes more. Remove from the oven and let cool until safe to handle, about 5 minutes.
  • Peel away blackened parts from vegetables without taking off too much flesh. Transfer tomatillos, Anaheim peppers, onions, jalapeno peppers, garlic, cilantro, lemon juice, and salt to a food processor and pulse until well combined and chopped. Refrigerate salsa until cold, at least 30 minutes.

Nutrition Facts : Calories 35.1 calories, Carbohydrate 7.3 g, Fat 0.6 g, Fiber 1.8 g, Protein 1.2 g, SaturatedFat 0.1 g, Sodium 21.2 mg, Sugar 3.8 g

ROASTED SALSA VERDE



Roasted Salsa Verde image

3 x half-litre jars (US pint)

Provided by Healthy Canning

Categories     Condiments

Time 2h45m

Number Of Ingredients 8

2 kg tomatillos ((4 lbs))
2 onions (medium)
2 jalapeno peppers
6 cloves garlic
125 ml lime juice ((fresh. 1/2 cup / 4 oz. About 4 to 6 key limes))
25 g coriander ((aka cilantro. Chopped fresh. 1/4 cup / 1 oz / 4 tablespoons))
2 teaspoons salt ((OR non-bitter, non-clouding salt sub))
1 teaspoon ground black pepper

Steps:

  • Get a large, rimmed baking sheet and line it with tin foil.
  • Start heating oven to 225 C / 425 F.
  • Husk the tomatillos, and wash them. Don't peel. Arrange on baking sheet, stem side down.
  • Wash the jalapenos, cut in half. Seed or not -- up to you. Place cut side down on tray.
  • Don't peel the onion. Cut each into wedges of four. Arrange on baking sheet, peel sides up.
  • Peel the cloves of garlic. Add to tray.
  • Put tray in oven, bake until garlic cloves are soft -- about 15 minutes.
  • Remove garlic, put in a food processor bowl.
  • Put tray back in oven, and bake until onion is tender -- about another 15 minutes. Peppers and tomatillos should be starting to char a bit.
  • Remove tray from oven, and let stand to cool a bit.
  • Remove and discard stems and seeds from the peppers, add peppers to a food processor bowl.
  • Remove and discard skin from onion, add onion to food processor bowl.
  • Add tomatillos to food processor bowl. (To be clear, the tomatillos never get peeled.)
  • Whiz in food processor until smooth.
  • Put in a pot at least 4 litres (quarts) in size.
  • Add all the remaining ingredients.
  • Bring to a simmer, then remove pot from heat.
  • Ladle hot sauce into heated jars, leaving 2 cm (1/2 inch) headspace.
  • Debubble, adjust headspace.
  • Wipe jar rims.
  • Put lids on.
  • Process in a water bath or steam canner.
  • Process jars for 20 minutes; increase time as needed for your altitude.

Nutrition Facts : ServingSize 2 g, Calories 17 kcal, Carbohydrate 3.2 g, Protein 0.5 g, Fat 0.4 g, Sodium 113 mg, Fiber 0.9 g, Sugar 0.2 g

SALSA VERDE CANNING RECIPE



Salsa Verde Canning Recipe image

I wanted a good canning recipe (and a safe one) for all the tomatillos I have in my garden, so after much searching I found this one. It is posted by Nancy Castleman on the Good Advice Press site under the name of Marc and Nancy's Salsa Verde, and I just moved it over here. The lemon and lime juices add the needed acidity for canning.

Provided by Mommy Melanie

Categories     Sauces

Time 20m

Yield 6 pints

Number Of Ingredients 7

2 lbs about 8 cups tomatillos
2 cups chopped onions
1 -4 hot pepper, seeded and chopped
1 cup fresh cilantro, minced
4 -8 garlic cloves
1/2 cup lemon juice
1/2 cup lime juice

Steps:

  • After removing husks, halve and then coarsely chop the tomatillos.
  • Lightly coat the bottom of a large pot with oil, turn the burner on high, and add all the ingredients. Stir frequently and bring to a boil. Lower the temperature and let the salsa simmer for about 20 minutes.
  • Other recipes call for cumin, oregano, water, oil, lemon thyme, salt, pepper, tarragon, cognac, sugar, tart apples, vinegar, and sweet red peppers. Feel free to add a bit of any or all of these to your salsa before you bring it to a boil.
  • Carefully fill sterilized pint or half-pint jars and process them for 20 minutes using the boiling-water-bath method. (For complete canning directions, she recommends The Big Book of Preserving the Harvest.).

Nutrition Facts : Calories 85.9, Fat 1.7, SaturatedFat 0.2, Sodium 6.3, Carbohydrate 18.4, Fiber 4.2, Sugar 9.5, Protein 2.5

SALSA VERDE ROASTED AND CANNED



Salsa Verde Roasted and Canned image

A take off my recipe #389253. I wanted to roast (grill) the tomatillos, onions, chili's and garlic. So this is what I came up with. Yes you can roast in the oven. Make now and enjoy all year! Or give as gifts.

Provided by Rita1652

Categories     Sauces

Time 1h10m

Yield 5 pints

Number Of Ingredients 12

3 lbs tomatillos, cut into half
2 habanero peppers, seeds and all
4 green chili peppers
2 onions, skin removed and halved
1 garlic, bulb
2 limes, cut in half
1 cup fresh parsley (I used all three) or 1 cup fresh basil (I used all three)
1/4 cup bottled lemon juice
1 -2 teaspoon cumin
1/4 cup vinegar
2 teaspoons salt
1 teaspoon black pepper

Steps:

  • Preheat grill or broiler to high. Remove husks and wash the tomatillos and cut in half. Place the tomatillos, chili`s, onion, unpeeled garlic bulb, and lime halves on grates of grill or a cookie sheet pan put under the preheated broiler until the tomatillos are roasted and the chili`s peppers are slightly charred on all sides. Rotate the ingredients during cooking to make sure all sides are charred and remove each as they get chard. Cool all and then peel the chili`s (only remove seeds if heat is not desired) and garlic (you may have to squeeze the soft garlic out of the skin) and remove any extremely charred skin from the tomatillo, and onions is just fine! Cut the onions into 1/4`s.
  • Squeeze the limes into the food processor and add all remaining charred veggies, pulsing 4 to 6 times till combined.
  • In a large stainless saucepan combine all the ingredients.
  • Bring to a boil, reduce heat to medium high heat, stirring often to prevent sticking.
  • Cook for 10 minutes.
  • Ladle hot salsa into hot jars leaving 1/2 inch head space.
  • Wipe rims, center lids and screw on band to fingertip tight.
  • Place jars in canner, cover and bring canner to a boil.
  • Process for 15 minutes.
  • Turn off heat, remove lid of canner and let jars sit for 5 additional minutes. Remove jars, cool, label and store.
  • Use in 1 year. Store opened jars in the refrigerator.

Nutrition Facts : Calories 160.5, Fat 3.2, SaturatedFat 0.5, Sodium 946.5, Carbohydrate 33.2, Fiber 8, Sugar 16.3, Protein 5.3

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