This Smoky Roasted Salsa is the little black dress of the salsa world—non-traditional, smoky, fine-textured and slightly spicy with a bold flavor that’ll knock you out. It is equally wonderful when dunked with chips, poured over meats in a slow cooker, or spooned and baked on enchiladas. I have yet to find a commercially available salsa that matches this for depth, complexity and utter fabulousness. I make this salsa in bulk—to the tune of a bushel each of tomatillos and plum tomatoes—every summer because the boys and their friends act neglected and depressed if we run out before summer rolls around. While it is far and away best when prepared in season, you can make it year round in a salsa emergency. Believe me when I tell you, if you run out, it will be a salsa emergency. YIELD: about 6 pint jars (3 L) FEATURED IN: Fig and Pig Mexican Style Open-Faced Sandwiches, Slow Cooker Smoky Salsa Pulled Pork, Walking Taco Bar, Fully Loaded Black Bean Chili and Tortilla Soup
Source: Not Your Mama's Canning Book
Use a damp paper towel to wipe the dried chiles clean before toasting. This will help remove any dust clinging to the outside of the chiles.
In a heavy, dry skillet (such as a cast iron) toast the chiles in batches until pliable. Place them in a stainless steel or glass bowl, pour the boiling water over them and weigh down with a plate or weight. Let soak for 20 minutes.
Meanwhile, place the onions, garlic, tomatoes and tomatillos on a half sheet pan under the broiler, turning them occasionally until blistered all over and blackened in places.
Transfer the tomatillos to a blender or food processor, pulse until smooth and add to a large stockpot.
Transfer the onions and garlic to a cutting board. Leave the tomatoes in the half sheet pan and cover with a second, inverted sheet pan or plastic wrap to allow it to cool.
While the tomatoes cool, peel and roughly chop the onions and garlic. Use care when handling and cutting the roasted onions and garlic. They stay hot on the inside far longer than you might think, and they are a little slippery. You don’t need to have perfectly cut onions and garlic since they will be pulsed in the food processor. Add them to the blender or food processor and pulse until finely chopped or smooth. Add to the stockpot with the tomatillos.
Add the soaked chiles to the blender or food processor. Strain their soaking liquid through a fine mesh sieve, add it to the food processor or blender and blend on high until smooth. Add to the stockpot.
Turn your attention to the tomatoes. The skins should peel easily from the tomatoes. Discard the skins and add the tomatoes and juice to the blender. Pulse until the tomatoes are your desired texture. You can make it as chunky or smooth as you’d like. We prefer a finer texture in this salsa and take it almost all the way to perfectly smooth with just a few bits of recognizable tomato. That makes the texture more of a thick sauce, but that is how we like it.
Add to the stockpot with the bottled lime juice, honey, sugar or agave, and salt. Bring to a boil, stirring frequently to prevent scorching. Lower the heat to medium and simmer for 15 minutes or until slightly less thick than ketchup.
Ladle into prepared pint (475 ml) or half-pint (240 ml) jars to within ½ inch (13 mm) of the rim. Fix jar lids in place and tighten appropriately. Use canning tongs to transfer jars to a boiling water canner with boiling water to cover by 2 inches (5 cm). Put the canner lid in place and bring to a full rolling boil and boil for 15 minutes. Transfer jars to a wire rack or towel-lined counter. Cool completely (at least 12 hours) before removing any rings, wiping clean and labeling. Store in a cool, dark place for up to 1 year.
COOK’S NOTES • Be sure to use a rimmed baking sheet for roasting your tomatoes, tomatillos, onions and garlic. This will keep the juices that they inevitably give off as they roast. Be sure to add those accumulated juices to the food processor when you pulse the goodies. No juice left behind! • Super fresh tomatoes can contain a great deal of naturally occurring pectin. It isn’t always an issue, but what this means is that your salsa may be quite a bit thicker in the jar after sitting on the shelf than it was when you put it into the jar. No worries. It is still good to eat. It’s just that pesky pectin butting in where it isn’t wanted. Just break it up a bit with a fork before serving and it will be liquid.
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|Serving Size: 1 pint (433g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 17 (20%)|
|Amt Per Serving||% DV|
|Total Fat 1.9g||3 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 0mg||0 %|
|Sodium 313.1mg||11 %|
|Potassium 695.5mg||18 %|
|Total Carbohydrate 16.8g||5 %|
|Dietary Fiber 4.2g||17 %|
|Sugars, other 12.5g|
|Protein 3.1g||4 %|
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Calories per serving: 84
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