Roasted tomatillo-chipotle salsa from Ball Complete Book of Home Preserving: 400 Delicious and Creative Recipes for Today (page 213) by Lauren Devine and Judi Kingry

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Notes about this recipe

  • shelbstirr on September 15, 2025

    Very good! I couldn’t find cascabel chilis so I left them out, and it was pretty spicy with just the chipotles. I did cook down the tomato/onion/chilis/water mixture a little bit before adding the tomatillos & vinegar. Super tasty on eggs, I imagine it would be great for enchiladas, as well as all the other typical salsa uses. Update: spice mellowed out after a few weeks on the shelf. Fresh, it was on the edge of too spicy for me, now I would call it medium spicy.

  • averythingcooks on September 12, 2023

    Even though I weighed all my produce carefully, my yield came up a bit short and it is a little thinner than I expected...perhaps it will thicken as it sits after the water bath? It does have a lovely smoky flavour and a good hit of heat and I can see using this stuff (1/2 recipe = 4 x 250 mL jars) more like a sauce (with tacos? enchiladas? pulled pork?) and I'm sure they will disappear before spring.

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