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+ servings
Roasted Tomatillo Salsa in a dip bowl with chips.

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.
5 from 2 votes
Prep Time 45 mins
Cook Time 1 hr 5 mins
How Water Bath 20 mins
Total Time 2 hrs 10 mins
Course Appetizer, Condiment
Cuisine American
Servings 32 Servings
Calories 16 kcal

Ingredients  

  • 3 pounds ripe tomatoes cut into quarters
  • 1 pound tomatillos papers removed, washed and cut in half
  • 2 large jalapeno peppers washed and cut into quarters (see note)
  • 1 medium medium onion peeled and cut into quarters
  • 4-5 cloves peeled garlic cloves
  • ¼ to ½ cup fresh cilantro wash and chopped (see note)
  • ½ cup bottled lime juice
  • 1 teaspoon sugar
  • ½ teaspoon cumin
  • ½ teaspoon salt
  • ½ teaspoon black pepper
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Instructions 

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.

Notes

  • To enjoy the Roasted Tomato Tomatillo Salsa without processing refrigerate overnight so the flavors will meld. Eat within a week with refrigeration.

Nutrition

Serving: 2Tablespoons | Calories: 16kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 39mg | Potassium: 154mg | Fiber: 1g | Sugar: 2g | Vitamin A: 391IU | Vitamin C: 10mg | Calcium: 8mg | Iron: 1mg
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