Canning Chipotle Tomatillo Salsa in the Nesco Canner

chipotle peppers

🥗Healthier: smoked paprika

💰Cheaper: canned jalapeños

Smoked paprika adds a similar smokiness without the heat.

cilantro

💰Cheaper: parsley

Parsley provides a fresh flavor while being more accessible.

Husk and wash 2 pounds of tomatillos, buying extra if needed.

Preheat the oven to 425 degrees Fahrenheit.

Place the tomatillos stem side down on a baking sheet, ensuring they are not touching or overlapping.

Place the onion, peel side down, on the baking sheet.

Wrap the peeled garlic in foil and place it on the baking sheet.

Bake at 425 degrees for 20 minutes or until slightly charred and soft.

While the vegetables are roasting, heat jars and water in the Nesco canner.

After 20 minutes, remove the baking sheet from the oven and let the vegetables cool for about 5 minutes.

Remove the peels from the onion and add it to the blender.

Pour the roasted tomatillos and garlic into the blender, including any juices.

Add 1/4 cup lime juice, 1/2 teaspoon kosher salt, and 3 to 4 chipotle peppers to the blender.

Blend on low to avoid splattering, then increase to high until smooth.

Fill jars with the salsa, leaving a half-inch headspace.

Debubble the jars by stirring the salsa gently with a spoon.

Wipe the rims of the jars with a vinegar-dipped paper towel to remove any debris.

Place lids on the jars and screw on the rings fingertip tight.

Cooking Techniques

Equipment Needed

Spice Level: