Roasted Tomato Tomatillo Salsa Recipe
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.
Follow Flour On My Face on Pinterest
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.
- To enjoy the Roasted Tomato Tomatillo Salsa without processing refrigerate overnight so the flavors will meld. Eat within a week with refrigeration.
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
Share a picture on Instagram and tag @flouronmyface2