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This was a more involved recipe than other salsas we’ve made so we took the time to read the recipe through together before we began. Along the way, Mr. Big Food remarked, “No. It doesn’t need to be 15 minutes,” or some such thing. So we made a few changes to the original (below) and I’ve noted those in red.
About Roasted Tomatillo-Chipotle Salsa… . I couldn’t find chipotle or cascabel peppers at the Kroger in Tupelo, so we substituted pasilla peppers. This substitution may have made a difference in flavor. That said, this is not a salsa that I’d enjoy on a chip– although Mr. Big Food would. It’s… savory (?). Deep. Having tasted it, I think that the suggestion at the beginning of the recipe would be spectacular!
“For a sensational entrée, marinate a pork shoulder blade roast in this salsa overnight in the refrigerator. Then slow-roast it for about 10 hours in a slow cooker, until it practically shreds itself. If you prefer, spoon it into warm Kaiser or onion buns and enjoy a great meal of good-ole-boy pulled pork.”
“Tip: Always follow a tested home canning recipe for salsa. Do not add extra ingredients to the salsa prior to processing as this can affect the acidity of the salsa, which is a critical factor in the safety of a home-canned product. You can always add ingredients before serving the salsa if you wish.”
ROASTED TOMATILLO-CHIPOTLE SALSA
Makes about 6 pint jars
Using these amounts, we only made 4 1/2 jars. (Didn’t water bath the half jar, just stored it in the fridge.
12 dried chipotle chili peppers, stemmed
12 dried cascabel peppers, stemmed
2 C hot water
2 lbs husked tomatillo
2 lbs Italian plum tomatoes
2 small onions
1 bulb garlic, broken into cloves
1 C white vinegar
2 tsp sugar
1 tsp salt (canning or pickling salt preferred)
In a large dry skillet over medium heat, working in batches, toast chipotle and cascabel chilies on both sides, about 30 seconds per side, until they release their aroma and are pliable. Transfer to a large glass or stainless steel bowl. When all chilies have been toasted, add hot water. Weigh chilies down with a smaller bowl or weight to ensure that they remain submerged and soak until softened, about 15 minutes. Working in batches, transfer chilies and soaking liquid to a blender or food processor fitted with a metal blade, and purée until smooth. Set aside.
Meanwhile, preheat broiler. Roast tomatillos, tomatoes, onions, and garlic under broiler, turning to roast all sides, until tomatillos and tomatoes are blistered, blackened, and softened, and onions and garlic are blackened in spots, about 15 minutes. Set onions and garlic aside to cool. Place tomatillos and tomatoes in paper hags, secure openings, and set aside to cool enough to handle, about 15 minutes. Peel tomatoes, onion, and garlic. Finely chop onions and garlic. Set aside.
It did not take 15 minutes to roast these. More like five on each side.
In blender or food processor, purée roasted tomatillos and tomatoes, and reserved puréed chilies until smooth, and set aside.
Prepare canner, jars, and lids.
In a large stainless steel saucepan, combine tomatillo purée mixture, roasted onion and garlic, vinegar, sugar, and salt. Bring mixture to a boil over medium high heat, stirring constantly, reduce heat, and boil gently, stirring frequently, until slightly thickened, about 15 minutes, Ladle hot salsa into hot jars, leaving ½ inch headspace. Remove air bubbles and adjust headspace if necessary by adding more hot salsa. Wipe rims. Center lid on jar, screw band down until resistance is met, then increase to fingertip-tight. Place jars in canner, ensuring they are completely covered with water, bring water to a boil, and process 15 minutes. Remove canner lid, wait 5 minutes, then remove jars, cool, and store.
This business of leaving the jars in the hot water bath the extra five minutes was news to us. So we didn’t do it!