While many think of this canned roasted salsa verde as just another dip, I like to use it in many recipes, including enchiladas. If you like salsa, you will love making this dish.
Make Enchiladas For Dinner With This Canned Roasted Salsa Verde
Let’s start making this salsa!
To make this roasted salsa verde I use tomatillos, white onions, jalapeno, garlic, lime juice, and cilantro. If you don’t have these vegetables, other good options include fresh tomatoes, canned tomatoes, Serrano or habanero peppers, red onions, parsley, and rice vinegar.
To give the roasted flavors to this salsa, I place my tomatillos on a baking sheet and bake them for about 15 minutes at 425 degrees F. I do this for the rest of the vegetables as well, including the garlic, jalapeno, and onion. It will take a few minutes for these to get soft and tender. Remember that the tomatillos and peppers will be charred, but that is what gives them the flavor.
I use a food processor to process my vegetables, but you can use a blender on a low setting. If using this, keep mind that you may need to add some water, too. I then like to cook my sauce with lime juice and the rest of the ingredients, usually until the salsa is thick.
In the meantime, you should have your jars ready, as they will need to be hot. I usually leave about ½ inch headspace, as this prevents the sauce overflowing and allows it to expand as it cools.
Always let your jars process for at least 20 minutes, but more depending on your altitude. Then I let the jars cool for at least 12 hours, sometimes more.
Enjoy this roasted salsa verde in any Mexican meal you like, from enchiladas to tacos and nachos. If you feel adventurous, add it as a salad dressing too!
Canned Roasted Salsa Verde
4 lb (1.8 kg) tomatillos, husked
2 medium-size white onions, cut into 8 wedges
2 jalapeno pepper
6 cloves garlic, peeled
1/4 cup (32 g) cilantro leaves, coarsely chopped
1/2 cup (120 ml) lime juice
2 tsp salt
1 tsp black pepper
- Pre-heat oven to 425 F (218 C).
- Place tomatillos with stem side facing down on a rimmed baking sheet lined with aluminum foil.
- Place onions, jalapeno, and garlic on baking sheet.
- Bake vegetables at 425 F (218 C) for 10 minutes or until the garlic is soft. Remove garlic once done.
- Bake onions, tomatillos, and pepper for 15 more minutes. Onions will be tender while pepper and tomatillos will be slightly charred.
- Remove from oven, cool slightly, just enough for the pepper to be handled so it can be stemmed and seeded.
- Process garlic and roasted vegetables in a food processor until smooth.
- Transfer to a 4 quart (3.7 L) saucepan.
- Pour in lime juice and remaining ingredients then stir.
- Bring to a simmer then remove from heat.
- Gently ladle salsa into hot jars, ensure half-inch headspace.
- Remove trapped air bubbles by running a spatula around the inside of jar.
- Wipe jar rim with clean damp cloth.
- Apply lid and ring, adjust to fingertip-tightness.
- Process jars in water-bath canner for 20 minutes (Adjust for altitude).
- Turn heat off then let jars sit for 5 minutes to settle.
- Remove jars and cool completely.