{"id":7834,"date":"2020-09-27T08:53:27","date_gmt":"2020-09-27T12:53:27","guid":{"rendered":"https:\/\/growagoodlife.com\/?p=7834"},"modified":"2024-08-05T09:23:20","modified_gmt":"2024-08-05T13:23:20","slug":"roasted-tomatillo-salsa","status":"publish","type":"post","link":"https:\/\/growagoodlife.com\/roasted-tomatillo-salsa\/","title":{"rendered":"Roasted Tomatillo Salsa Verde Canning Recipe"},"content":{"rendered":"

Canning roasted tomatillo salsa is a great way to preserve the abundance of tomatillos that the garden produces. Jars of tomatillo salsa verde come in handy for all your favorite Mexican dishes.<\/p>

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The first time I grew tomatillos in the garden, I thought six plants would be a good number to grow. Ok, ok, I hear the snickers from those of you with experience growing tomatillos.<\/p>

Tomatillos (Physalis philadelphica), also called husk tomatoes, are native to Mexico and are not very common to our corner of the world, Maine. They are related to the tomato, but grow enclosed in a papery husk.<\/p>

Tomatillos produce a lot of fruit even when growing in cooler climates, so consider yourself warned if you are thinking of growing some for the first time. Each plant can put out about ten to fifteen pounds.<\/p>

On a positive note, I had a lot of tomatillos to experiment with. Biting into my first ripe fruit was an unexpected pleasure. I thought it would taste similar to a tomato. Instead, it has a tart and slightly citrus flavor.<\/p>

The first thing I tried is making with tomatillos was a small batch of salsa verde. It was good! Then I tried roasting it. Roasting the vegetables adds a delicious smoky flavor and mellows the acidity of the tomatillos: Small Batch Roasted Salsa Verde Recipe.<\/a><\/p>

Finding a safe canning recipe for salsa verde that tasted good was challenging. In fact, the recipe I published here previously from the NCHFP website required bottled lemon juice to make it safe for home canning. Many commented that there was too much lemon flavor, and I had to agree.<\/p>

Finally, I tried a salsa verde recipe from The All New Ball Book of Canning and Preserving<\/em><\/a> that uses fresh lime juice and cilantro. I tested it several times, and it tastes so much better. If you tried the old recipe and were disappointed with the lemon flavor, please give this one a shot.<\/p>

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This roasted tomatillo salsa is delicious as a dip with tortilla chips, drizzled on tacos and fajitas<\/a>. We also like it pouring it over some boneless chicken breasts and cooking in a crockpot to make shredded chicken for salsa verde chicken enchiladas similar to this recipe<\/a>.<\/p>

Steps for Canning Roasted Tomatillo Salsa<\/h2>

Tomatillos are easy to preserve into jars of salsa verde. There is no peeling or seeding, simply roast the vegetables, combine the ingredients, blend together, simmer briefly, and process in a water bath canner.<\/p>

When canning, it is important to follow a recipe that has been scientifically tested. This is the “Roasted Salsa Verde” recipe from The All New Ball Book of Canning and Preserving<\/em><\/a>. It has been doubled for a canner load of 6 pint-sized jars, and the seasonings have been adjusted.<\/p>

If you are new to canning, it may be helpful to review this article on water bath canning<\/a> at the National Center for Home Food Preservation website.<\/p>

A more detailed and printable recipe can be found at the bottom of this article. These are the illustrated steps for making and preserving roasted tomatillo salsa in a water bath canner:<\/p>

Step 1: Gather the Kitchen Equipment<\/h3>