Roasted Tomato Tomatillo Salsa Recipe
Arlene Mobley - Flour On My Face
A canned fresh salsa recipe to use your garden tomatoes. Enjoy the fresh taste of sun ripened tomatoes and tomatillos in this Roasted Tomato Tomatillo Salsa recipe. Roasting the vegetables before making the salsa adds a depth of flavor. Can using hot water bath or refrigerate the salsa and eat within the week.
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Prep Time 45 minutes mins
Cook Time 1 hour hr 5 minutes mins
How Water Bath 20 minutes mins
Total Time 2 hours hrs 10 minutes mins
Course Appetizer, Condiment
Cuisine American
Servings 32 Servings
Calories 16 kcal
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Roasting the vegetables Place the tomatoes, tomatillos, jalapeno’s and onion on a large baking sheet.
Roast in a preheated 375 F. degree oven for 30-45 minutes or until slightly charred.
Allow to cool to for 10 minutes.
Run the vegetables through the Ball® FreshTECH HarvestPro™ Sauce Maker into a bowl.
How to make the salsa Add the remaining ingredients to the bowl and mix well.
Transfer to a saucepan and bring to a simmer over medium-high heat. Simmer for 5 minutes.
Ladle hot salsa into hot jars, leaving ½ inch head space.
Process in a hot water bath 20 minutes following all safe food preserving practices.
Remove the jars from the canner and cool overnight.
Rinse and wash the jars off before storing.
2 pint jars of salsa.
Serving: 2 Tablespoons Calories: 16 kcal Carbohydrates: 4 g Protein: 1 g Fat: 0.3 g Saturated Fat: 0.04 g Polyunsaturated Fat: 0.1 g Monounsaturated Fat: 0.04 g Sodium: 39 mg Potassium: 155 mg Fiber: 1 g Sugar: 2 g Vitamin A: 399 IU Vitamin C: 10 mg Calcium: 8 mg Iron: 0.3 mg
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