This salsa is traditionally made with tomatillos but it can also be made with green tomatoes. We are now in September and I am staring at a bounty of green tomatoes- perfect!
It is equally delicious served with tortilla chips, topping tacos or simmering chicken enchiladas... The roasting adds another level of flavour.
This recipe is based on one from the Ball Book of Canning.
Makes approximately four 500ml jars.
4 lbs green tomatoes, washed and cored
2 medium-size white onions, each cut into 8 wedges
2 jalapeño or serrano peppers
6 cloves garlic, peeled
1⁄2 cup bottled lime juice
1⁄4 cup fresh cilantro leaves (I add them just before serving)
2 tsp. salt
1 tsp. black pepper
Preheat oven to 425°F.
Arrange tomatoes, stem side down, on a large rimmed baking sheet lined with parchment paper. Place onions, jalapeño peppers, and garlic on prepared baking sheet. Bake at 425°F for 15 minutes or until garlic is softened. Remove garlic from baking sheet. Bake onion mixture 15 more minutes or until onion is tender and tomatoes and peppers are slightly charred. Remove from oven and cool slightly. When peppers are cool enough to handle, remove stems and seeds.
Process roasted vegetables and garlic, in batches, in a food processor until smooth. Transfer to a 4-qt. stainless steel or enameled saucepan. Stir in lime juice and remaining ingredients. Bring to a simmer. Remove from heat.
Ladle hot salsa into a hot jar, leaving 1⁄2-inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip-tight. Place jar in boiling- water canner. Repeat until all jars are filled.
Process jars 20 minutes. Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and cool.