A chronicle of my adventures growing, preserving, cooking and eating from my garden and everywhere.

Known to many for my incredible ability to organize, I tackle gardening and life with equal verve.  Obsessive, is that a bad thing?

Roasted Salsa Verde Recipe

By Tammy Kimbler


4 lbs tomatillos

3/4 lb green sweet peppers

3/4 lb hot green chiles

1/4 lb onion

1 head garlic, cloves peeled

2 tbs ground coriander seed

2 1/2 tsp salt

1 c apple cider vinegar


Prepare 5-6 pint jars and lids in a hot water bath.  Lay all your vegetables on a baking sheet and roast them under the broiler until their skin is charred.  Flip the vegetables and roast on the opposite side.  Add all the roasted vegetables, coriander, salt and vinegar to a food processor or blender, and blend to desired consistency (I like mine smooth.)

Add the salsa to a pan and bring to a simmer for 10 minutes, stirring occasionally.  Ladle hot salsa into clean, hot pint jars, leaving 1/2” headspace.  Wipe the rims and add the lids.  Process in a boiling water bath for 15 minutes at a full rolling boil. Yields 5-6 pints. 

Salsa Verde Ingredients with Tomatillos, Jalepenos, Garlic, Banana Peppers, Coriander
Tomatillos and Garlic
Roasted Jalepenos and Banana Peppers
Roasted Jalepenos, Banana Peppers, Garlic & Onions