Jalapeño & Tomatillo Sauce
Once the sauce is processed in the water bath canner it will be shelf stable for up to a year.
Makes 6 half pint jars
Moms' Notes
2020 = Jalapeños - recipe x 3 = 20% points
2021 = Jalapeños + Tomatillos x 3 = 20 points
Ingredients
After roasting peppers and tomatillos, total weight should amount to 16 ounces. If you are a bit short just add a few raw peppers and/or tomatillos to total 16 ounces.
3/4 – 1 pound fresh jalapenos, halved lengthwise (1 1/2 pounds jalapenos if not including tomatillos, for a spicier sauce)
1/2 pound tomatillos, halved = 3¼ cups canned crushed
1 cup packed, chopped cilantro, tender stems included
6 large garlic cloves = 3 minced
1 large onion, chopped = 100 oz, char this too
6 sprigs fresh oregano about 4 inches each, stems discarded
1 cup fresh lime juice
2 cups white vinegar
1/2 cup filtered water
1 teaspoon pickling salt
2 tablespoons light brown sugar (not packed)
Preparation
Turn oven on to broil. Cover a large jelly roll pan or low sided roasting pan with parchment paper. Place jalapeños and tomatillos cut side down on the pan. Broil for about 8 – 10 minutes, or until the peppers and tomatillos are well charred. Remove pan from the oven and set aside.
Combine lime juice, vinegar, water, salt and brown sugar in a medium bowl and whisk to combine.
Place jalapeños, tomatillos, cilantro, garlic, onions, oregano, and lime juice mixture in a blender. If your blender is unable to accommodate all of the ingredients, hold back some of the liquid and set aside. Puree all the ingredients in your blender. Pour the mixture into a large saucepan (add liquid you set aside earlier) and slowly bring to a boil then simmer covered, for 10 minutes, 20-30 minutes for a thicker sauce
Ladle into prepared canning jars leaving 1/4 inch head space. Wipe rim. Center lid on jar. Screw band down until resistance is met (fingertip tight). Place in water bath canner and process for 15 minutes. Remove to a cooling rack. Once cool remove canning rings and wipe jars clean before storing. We like to date the jars on the bottom with a Sharpie pen.