This post is a sponsored post by Ball® Canning. All of my opinions and experiences are my own. Many thanks to the brands that support my work here on Maia Terra.

Tomatillos. At the end of summer we collected pounds of tomatillos, but we haven’t planted a seed. The old owner of our home grew most of her food on our small .6 acres of land in town. This home was her grandparents house and she was an herbalist. She planted the whole backyard with food to preserve, fed herself for the year and brought some of her produce to the local farmers market. And she, almost 4 or 5 years ago planted tomatillos, and ever summer since we’ve lived her we have harvested the fruits of her labor. The power of a seed and the amazing amount of food you can grow on an average sized lot in town with dedication and a vision. 

So I was thrilled this year when Ball® Canning asked if I would want to make Roasted Salsa Verde. I didn’t have the skills in years past to can our salsa so a lot of our tomatillos would end up feeding the chickens or ending up in the compost bin. 

AJ loves chips and salsa, our family has been loving tacos all of quarantine. I like the ease of tacos and nachos on for weeknight dinners, changing up the ingredients based on whats seasonal or what’s hanging out in the pantry, its satisfying and everyone can really make their own. This roasted salsa verde has been topping our weeknight black bean nachos along with our quick pickled radishes, and a dash of extra cilantro for me! Aj thinks cilantro tastes like soap so I left it out of our canned salsa. 

Roasted Salsa Verde

Recipe from Ball®Canning Fresh Preserving 

ingredients 

4 lb. tomatillos, husks removed

2 medium-size white onions, each cut into 8 wedges

2 jalapeño or serrano peppers

6 garlic cloves, peeled

1⁄2 cup lime juice (about 6 limes)

1⁄4 cup coarsely chopped fresh cilantro leaves

2 tsp. salt

1 tsp. black pepper

3 Ball® Pint (16 oz) glass preserving jars with lids and bands

Optional: Ball® freshTECH Electric Water Bath Canner + Multicooker

directions

Preheat oven to 425°F. Arrange tomatillos, stem side down, on a large rimmed baking sheet lined with parchment paper. Place onions, jalapeño peppers, and garlic on prepared baking sheet. 

Bake at 425°F for 15 minutes or until garlic is softened. Remove garlic from baking sheet so it doesn’t burn. Bake onion mixture 15 more minutes or until onion is tender and tomatillos and peppers are slightly charred. Remove from oven and cool slightly. When peppers are cool enough to handle, remove stems and seeds.

Process roasted vegetables and garlic, in batches, in a food processor until smooth. Transfer to a 4-qt. stainless steel or enameled saucepan. Stir in lime juice and remaining ingredients. Bring to a simmer. Remove from heat.

Ladle hot salsa into a hot jar, using tool to measure 1⁄2-inch headspace. Remove any air bubbles, wipe the rim of the jar with a clean, damp cloth. Center lid on jar and apply band, adjusting to fingertip-tight. Place jar in boiling- water canner. Repeat this process until all jars are filled.

Process jars in water bath canner for 20 minutes, adjusting for altitude. Turn off heat; remove the cover, and let jars stand 5 minutes. Remove jars and place on a wooden surface to cool.

We’ve been enjoying our salsa verde on black bean nachos and tacos with garden picked radishes and red onions. We purchased a 25lb bag of black beans at the beginning of the pandemic that we are slowly making our way through. If I have time and the foresight to start them early enough i’ll soak the black beans overnight and start them on the stove top. I drain the beans and rinse, add fresh water and back beans to the dutch oven. I add a couple bay leaves, salt and a teaspoon or two of onion powder into the water. Bring to a boil and then reduce to a simmer for a couple hours. If I haven’t prepared myself, did you know you can cook dried black beans in the instant pot. A true live saver.

For a simple + quick nachos for lunch or dinner, I spread our favorite blue corn chips in a baking dish, with a slotted spoon I scoop out the black beans and tops the chips. I add a sprinkle of salt and pepper over the whole thing and topped with shredded cheddar or Colby jack cheese. I turn our broiler onto 400 degrees and put this on the rack furtherest from the broiler until the cheese is melted. Then pull out of the oven. Top with all the goodies. Some of our favorites include this Roasted Salsa Verde, I love mine with extra cilantro, red onions, cherry tomatoes, greek yogurt, hot sauce, guacamole or avocado if its on hand.

So satisfying and delicious.

This post is a sponsored post by Ball® Canning. All of my opinions and experiences are my own. Many thanks to the brands that support my work here on Maia Terra.