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Habanero-Tomatillo Salsa

Source of Recipe

From "Ball Canning Back to Basics"


Recipe Introduction

"Habanero peppers are among the hottest chiles. This salsa is brimming with flavor from the roasted tomatillos."

List of Ingredients

â—¦ 2 ½ pounds tomatillos, husks removed (about 13 tomatillos)
â—¦ 1 red onion, quartered
â—¦ ¼ cup fresh lime juice (about 3 limes)
â—¦ 3 tablespoons chopped fresh cilantro
â—¦ 1 teaspoon table salt
â—¦ 4 habanero chile peppers, seeded and minced


Recipe

Line a large rimmed baking sheet with aluminum foil. Coat the foil with cooking spray. Arrange the tomatillos, stem side down, and onion, skin side down, on the prepared pan.

Bake at 425° F for 20 minutes or until the tomatillos and onion are beginning to char and soften.

Chop the tomatillos and place in a large stainless steel or enameled saucepan. Peel the onion; chop the onion and add to the pan. Stir in the lime juice and remaining 3 ingredients. Bring to a boil; reduce heat, and simmer 5 minutes, stirring occasionally.

Ladle the hot salsa into a hot jar, leaving ½ inch headspace. Remove air bubbles. Wipe the jar rim. Center the lid on the jar. Apply the band, and adjust to fingertip-tight. Place the jar in the boiling water canner. Repeat until all the jars are filled.

Process the jars 15 minutes, adjusting for altitude. Turn off heat; remove the lid, and let the jars stand 5 minutes. Remove the jars and cool.

Makes about 6 (½-pint) jars