Ingredients
- Tomatillos, husked and washed: 2 pounds
- Jalapeño peppers: 2-3 (depending on desired heat), stemmed
- Onion, roughly chopped: 1 medium
- Garlic cloves, unpeeled: 4-6
- Cilantro, roughly chopped: 1 cup packed
- Lime juice: 1/2 cup
- Kosher salt: 1 tablespoon
- Cumin: 1 teaspoon
Instructions
- Step 1: Preheat your oven's broiler. Arrange tomatillos, jalapeños, onion, and garlic cloves on a baking sheet. Broil until the tomatillos are blistered and slightly charred, turning occasionally for even roasting (about 5-10 minutes). Let cool slightly.
- Step 2: Remove the garlic cloves from their skins. Add the roasted tomatillos, jalapeños, onion, peeled garlic, cilantro, lime juice, salt, and cumin to a food processor or blender.
- Step 3: Pulse until the salsa is coarsely chopped but still retains some texture. Avoid over-processing into a completely smooth puree.
- Step 4: Taste and adjust seasoning as needed. Add more salt, lime juice, or jalapeño for heat.
- Step 5: Prepare canning jars and lids according to manufacturer's instructions (sterilize jars). Ladle hot salsa into the hot jars, leaving 1/2 inch headspace. Remove air bubbles, wipe rims, place lids, and apply rings.
- Step 6: Process in a boiling water bath canner for 15 minutes for pint jars or 20 minutes for quart jars, adjusting processing time for altitude. After processing, turn off heat, remove lid, and let jars sit for 5 minutes before removing them to a towel-lined surface to cool completely. Check seals after 24 hours.
Notes
- For best flavor, allow the canned salsa to mellow for at least 2 weeks before enjoying.
- Gently warm the salsa in a saucepan over low heat, stirring occasionally, to preserve its vibrant flavor.
- Spoon this salsa over grilled chicken or fish tacos for a burst of tangy, smoky flavor.
- Roasting the jalapeños until slightly blackened adds a delightful depth of smoky flavor to the salsa.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American