Video: Canning Roasted Salsa Verde with @ballcanning
I was happily surprised to stumble upon a set of tomatillo plants for sale at half price the other day while shopping around Iowa City. Tomatillos are one vegetable I have not yet tried growing, so of course I used my plant lady math skills to put it right into my cart and purchase it without a care in the world that I have literally no space in my new garden to plant them. Having a small garden is difficult! I am so used to being able to just finding an empty space to plant whatever I want; now I must calculate out the minimal space I do have.
What’s a plant obsessed girl to do? Find an old metal bucket on the front porch, fill it with potting soil, and plant those tomatillos right into it, of course! Have you grown tomatillos before? What do you like to make with this?
I made some delicious Roasted Salsa Verde from the @ballcanning website, FreshPreserving.com. It’s super easy to make and truly captures the flavor of summer in a jar.
ingredients & recipe:
MAKES ABOUT 3 PINT JARS
4 lb. tomatillos, husks removed
2 medium-size white onions, each cut into 8 wedges
2 jalapeño or serrano peppers
6 garlic cloves, peeled
1⁄2 cup lime juice (about 6 limes)
1⁄4 cup coarsely chopped fresh cilantro leaves
2 tsp. salt
1 tsp. black pepper
3 Ball® Pint (16 oz) glass preserving jars with lids and bands
DIRECTIONS:
Preheat oven to 425°F. Arrange tomatillos, stem side down, on a large rimmed baking sheet lined with aluminum foil. Place onions, jalapeño peppers, and garlic on prepared baking sheet. Bake at 425°F for 15 minutes or until garlic is softened. Remove garlic from baking sheet. Bake onion mixture 15 more minutes or until onion is tender and tomatillos and peppers are slightly charred. Remove from oven and cool slightly. When peppers are cool enough to handle, remove stems and seeds.
Process roasted vegetables and garlic, in batches, in a food processor until smooth. Transfer to a 4-qt. stainless steel or enameled saucepan. Stir in lime juice and remaining ingredients. Bring to a simmer. Remove from heat.
Ladle hot salsa into a hot jar, leaving 1⁄2-inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip-tight. Place jar in boiling- water canner. Repeat until all jars are filled.
Process jars 20 minutes, adjusting for altitude. Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and cool.
Tomato, pepper, and tomatillo season is almost upon us. I have a feeling it will be here sooner rather than later. My tomato plants already have fruit on them, something I do not usually see until mid July. It has been a really toasty spring here in Iowa!
How wonderful does the salsa verde look in the new Ball® Nesting Jars? They are made to nest inside of each other when not in use to maximize storage, and you can also stack them on top of each other to save cabinet space. Pretty nifty, huh? Click here to shop the Ball® Nesting Jars.
xoxo Kayla
Disclosure: This is a sponsored post that is part of an ongoing partnership with the Fresh Preserving Division of Newell Brands. They have provided jars, equipment and monetary compensation. All thoughts and opinions expressed remain my own.
