It’s time for my next partner post with Ball Canning. I’m working with them this season to share recipes, new products, and canning tips. So far this year, I’ve tackled a pantry makeover, shared my cheater shrub recipe, made a batch of strawberry rhubarb jam, and cooked up some bread and butter pickles.
This time, I’ve made a batch of their Roasted Salsa Verde. This recipe speaks to me on a number of levels. First off, I love having a stash of tomatillo salsa in my pantry. Sure, it’s great with chips. But it can also do double duty as a simmer or green enchilada sauce. Anything that versatile has a place in my kitchen.
Second is that you can easily break the prep for the Roasted Salsa Verde up into multiple stages, which is a massive plus these days. My twins are now 13 months old and are into everything. I rarely get more than five minutes in a row at a time to focus on anything and I still managed to get this salsa made in relatively short order.
The final reason to love this salsa is that a single batch makes three pints for the shelf and another cup or so for the fridge that you can immediately eat with tortilla chips for lunch, or use as a braising sauce for chicken. Are you convinced yet?
So here’s how it breaks down. You dehusk and wash four pounds of tomatillos. Cut the truly huge ones in half and arrange them on a rimmed baking sheet with wedges from two onions, some garlic cloves, and two hot peppers.
Once the vegetables are tender and have a bit of char, you remove the pan from the oven and let them cool a bit. Carefully stem and deseed your hot peppers once they’re cool enough to handle. I recommend disposal gloves for this step, so that you don’t burn your fingers with the pepper oil.
This is the one place where I parted ways with the recipe. I used my blender to mix the ingredients instead of the recommended food processor. My processor is a bit leaky and so I was afraid of having warm tomatillo juice all over my counters. Happily, the blender worked beautifully and I was saved extra clean-up.
Once your roasted vegetables are smooth, you tip them into a saucepan and add freshly squeezed lime juice, chopped cilantro, salt, and pepper. Then you bring it to a simmer.
At some point in this process (perhaps while the roasted veg was cooling), you want to set up a boiling water bath canner with three pint jars. Get it going so that it is ready when your salsa is hot.
Then, remove one jar from the hot canner and fill it with the hot salsa, leaving 1/2 inch headspace. Wipe the rim, apply a new, clean lid, tighten the ring to fingertip tight and return it to the canning pot. Repeat this process with the remaining jars. If you have any salsa remaining when all the jars are filled, put it into a container for the fridge.
Disclosure: This is a sponsored post that is part of an ongoing partnership with Ball Canning. They have provided jars, equipment and monetary compensation. All thoughts and opinions expressed remain my own.