• Home
  • Sauces
  • Easy Mild Tomatillo Guajillo Salsa Recipe
0 0
Easy Mild Tomatillo Guajillo Salsa Recipe

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
8 dried guajillo chilies, rinsed free of any dirt, seed, veins and stems, discarded
10 cups tomatillos, husks dicarded
3 jalapenos, seeds and veins removed
6 shishito chilies, stems removed
1 onion, peeled and quartered
1 bulb of garlic, cloves separated skin on
1 lime, zested then sliced in halve
1 tablespoon avocado oil
1 tablespoon sugar (optional)
1 teaspoon sea salt or 1 teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon oregano
1/2 teaspoon dried chipotle pepper
1/2 teaspoon citric acid, optional i did use and had 3 . 2 ph for canning
1 bunch cilantro (optional) or 1 bunch parsley, rinsed and rough chopped (optional)

Nutritional information

15.6
Calories
5 g
Calories From Fat
0.6 g
Total Fat
0.1 g
Saturated Fat
0 mg
Cholesterol
47.4 mg
Sodium
2.7 g
Carbs
0.7 g
Dietary Fiber
1.5 g
Sugars
0.5 g
Protein
39g
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Easy Mild Tomatillo Guajillo Salsa Recipe

Features:
    Cuisine:

    I wonder if I can make this in a slow cooker.

    • 110 min
    • Serves 50
    • Easy

    Ingredients

    Directions

    Share

    Tomatillo Guajillo Mild Salsa for Canning, Salsa verde NOT! 😉 Tomatillos are disguised in this salsa It’s not green but red from the Guajillos [gwah-HEE-yoh] This is a mild tangy peppery salsa but if you prefer to add more heat go right ahead a add a ghost chili and leave the seeds in the jalapenos


    Discover ground-breaking new supplements!    SHOP & SAVE


     

    Steps

    1
    Done

    Prepare Boiling Water Canner. Heat Jars in Simmering Water Until Ready For Use. Do not Boil. Wash Lids in Warm Soapy Water and Set Bands Aside.

    2
    Done

    Place Guajillos in a Bowl Breaking Up in Small Pieces to Soften Faster and Cover With Boiling Water. Cover the Bowl. Give It an Hour to Rehydrate.

    3
    Done

    Preheat Oven to 425 Degrees.

    4
    Done

    on a Large Pan Place, Tomatillos, Jalapenos, Onion, Garlic, Shishitos, Lime and Oil Tossing to Lightly Coat. Spread in a Single Layer.

    5
    Done

    Roast For 30 Minutes.

    6
    Done

    in a Blender or Food Processor Place Lime Zest and Soaked Guajillos With Soaking Water, Roasted Veggies Discarding the Skins from the Garlic and Stems from Shishito Chiles. Along With the Rest of the Listed Ingredients. Pulse to a Semi Smooth Salsa.

    7
    Done

    Place in Pot to Heat to Desired Thickness.

    8
    Done

    Ladle Hot Salsa Into Hot Jars, Leaving 1/2 Inch Headspace. Remove Air Bubbles and Adjust Headspace, If Necessary, by Adding Hot Salsa. Wipe Rim. I Like to Wipe With Vinegar. Center Lid on Jar. Apply Band Until Fit Is Fingertip Tight.

    9
    Done

    Process Jars in a Boiling Water Canner For 15 Minutes, Adjusting For Altitude. Remove Jars and Cool. Check Lids For Seal After 24 Hours. Lid Should not Flex Up and Down When Center Is Pressed. If They Do Refrigerate and Enjoy. Label Jars and Enjoy Giving as Gifts and Eating, Storing For Up to a Year.

    Avatar Of Michael Hayes

    Michael Hayes

    Whiskey wizard infusing his dishes with the rich and complex flavors of bourbon.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Featured Image
    previous
    Cheese Ball With Pesto
    Kittencals Pea Soup With Ham Bone Crock Pot
    next
    Kittencals Pea Soup With Ham Bone Crock Pot
    Featured Image
    previous
    Cheese Ball With Pesto
    Kittencals Pea Soup With Ham Bone Crock Pot
    next
    Kittencals Pea Soup With Ham Bone Crock Pot

    Add Your Comment

    seventeen + 6 =