Appetizers & Snackscreativecanning
Chipotle Tomatillo Salsa
Chipotle Tomatillo Salsa combines the smokey heat of chipotle peppers with a savory tomatillo base for a truly exceptional homemade salsa. This recipe can be made fresh or for water bath canning.
👥 24 Servings⏱️ Prep & Cook: 55 min⏳ Prep: 20 min🔥 Cook: 10 min👤 Ashley Adamant📖 creativecanning
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●baking sheet
- ●food processor
- ●saucepan
📝 Preparation Steps
1
Preheat the oven to 425°F (220°C).
2
Arrange tomatillos (stem side down) and onion quarters (skin side down) on a large rimmed baking sheet. Wrap garlic cloves in a small piece of aluminum foil and place the foil pouch in one corner of the baking sheet.
tomatillos (husks removed)2 lbsgarlic (peeled)4 cloves
3
Bake at 425°F for ⏱️ 20 minutes or until the tomatillos and onions begin to char and soften. Transfer the baking sheet to a wire rack to cool. When cool enough to handle, place in a food processor. Do not peel the roasted tomatillos; puree them whole.
tomatillos (husks removed)2 lbs
4
Add lime juice, chipotle peppers, and salt to the food processor. Process until pureed.
5
Transfer the mixture to a large stainless steel or enameled saucepan. Bring to a boil, then remove from heat.
6
Ladle hot salsa into hot jars, leaving half an inch of headspace. Remove air bubbles, wipe jar rims, center lids on jars, and adjust bands to fingertip-tight.
7
Place jars in a boiling water canner. Process for ⏱️ 25 minutes, adjusting for altitude. Turn off heat, remove lid, and let jars stand for five minutes. Remove jars and cool.
Nutrition Facts
calories
17 kcal
fat Content
0.4 g
serving Size
1 serving
fiber Content
1 g
sugar Content
2 g
sodium Content
49 mg
protein Content
0.4 g
carbohydrate Content
3 g
saturated Fat Content
0.1 g
unsaturated Fat Content
0.3 g
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