Chipolte 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 (1/2 US pint / 250 ml / 8 oz)
Processing method: Water bath or steam canning
Yield: 4 x quarter-litre (1/2 US pint / 1 cup / 8 oz / 250 ml) jars
Headspace: 2 cm (1/2 inch)
Processing time: 25 minutes
Chipotle Tomatillo Salsa
Chipolte Tomatillo Salsa is a rich, full-bodied smokey tasting salsa based on roasted tomatillos. From Ball home canning.
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 (1/2 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 chiplote 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