Chipotle Tomatillo Salsa is a rich, full-bodied smokey tasting salsa based on roasted tomatillos.
It’s relatively easy to make. Its chocolatey colour provides a nice contrast to green or red salsas at a party spread.
This recipe comes from the Ball All New book, 2016.
Jar size choices: Quarter-litre (½ US pint / 250 ml / 8 oz)
Processing method: Water bath or steam canning
Yield: 4 x quarter-litre (½ US pint / 1 cup / 8 oz / 250 ml) jars
Headspace: 2 cm (½ inch)
Processing time: 25 minutes
Chipotle Tomatillo Salsa
- Start heating oven to 220 C / 425 F.
- Get a large, rimmed baking sheet and line it with tin foil. Don't grease or spray. Set aside.
- Remove and discard the husks from the tomatillos. Wash well.
- Arrange tomatillos on baking sheet stem side down.
- Wash the onion, leave unpeeled. Cut into halves. Place on baking sheet cut side down.
- Leave garlic unpeeled. Add to baking sheet.
- Bake until tomatillos and onion are soft and begin to char -- about 20 minutes.
- Remove from oven, and let cool until onion can be safely handled.
- Put tomatillos in a food processor bowl.
- Peel the onion, discard the peel, add onion to food processor.
- Cut tips off garlic cloves, squeeze garlic out into food processor, discard the garlic peel.
- Add all remaining ingredients to food processor.
- Whiz until smooth; how smooth is down to you but you probably want to leave a bit of texture at least in it.
- Transfer to a pot, bring to a boil on the stove.
- Ladle hot salsa into hot jars.
- Leave 2 cm (½ inch) headspace.
- Debubble, adjust headspace.
- Wipe jar rims.
- Put lids on.
- Process in a water bath or steam canner.
- Process jars for 25 minutes; increase time as needed for your altitude.
How to water bath process.
How to steam can.
When water-bath canning or steam canning, you must adjust the processing time for your altitude.
For salt substitute, Herbamare Sodium-Free was used as it is non-bitter and non-clouding.
- 1 small onion = 40 g to 70 g ( 1.5 oz. to 2.5 oz.)
- Instead of 4 cloves of garlic, you can use 2 teaspoons of minced garlic from an oil-free bottle of minced garlic. Add it later instead of roasting it.
- Instead of fresh lime juice, you can use bottled. If using fresh, you’ll want 2 to 3 key limes.
- LIMES tip! Make your limes yield more juice by zapping them in the microwave, just until they feel warm on the outside. About 30 seconds in a 1200 watt microwave; your mileage will vary. But you will get a lot more juice out of your limes (and lemons) with this trick.
- For the chipotle peppers, they are after the ones that come in small tins in adobo sauce. You won’t need the whole tin; you can freeze the rest for another use later.
- Butcher, Meredith L., Ed. The All New Ball Book of Canning and Preserving. New York: Oxmoor House. 2016. Page 171.
- Added lined baking sheet;
- Cut onion in halves, not quarters, for baking so there is less surface to dry out;
- Roasted garlic unpeeled, as per normal procedure with it elsewhere in the cooking world, and to save on tin foil and futzing.
Per 2 tablespoons
- 14 calories, 36 mg sodium
Per 2 tablespoons
- 148 calories, 1 mg sodium