Roasted Chile Tomatillo Salsa Recipe


— By Tammy Kimbler


2.5 lbs tomatillos, or a mixture of tomatillos, yellow & green tomatoes
8 oz sweet green & yellow peppers
8 oz hot green & yellow peppers
8 oz onions with 2 large garlic cloves thrown in the mix (not to exceed 8 oz total)
1/2 c white vinegar
1 1/2 tsp salt
1 tbs smoked paprika
1 tbs cumin powder
1 tbs coriander powder


Spread tomatillos, tomatoes, peppers, garlic and onions on a sheet pan and roast them under the broiler until their skin is blistered. Flip and roast on the other side. In food processor, blend to a medium-fine chunky consistency. I leave the skins and hot pepper seeds on as that’s where the flavor is. Add the puree and all the remaining ingredients to a sauce pan and bring to a boil. Lower heat and simmer for 10 minutes, stirring occasionally. While the salsa is simmering, prepare the hot water bath and heat the pint jars and lids. Ladle hot salsa into clean, hot pint jars, leaving 1/2” headspace. Wipe rims and add the lids. Process in a boiling water canner for 15 minutes at a full rolling boil. Yields 3-4 pints.

Related Blog Post: Roasted Chile Tomatillo Salsa
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