Roasted Tomatillo, Tomato N Chile Salsa Recipe - Food.com

Name: Roasted Tomatillo, Tomato N Chile Salsa Recipe - Food.com
Total time: 180 min
Ingredients: 2 lbs tomatillos, papery husks and stems removed, rinsed (halve the larger tomatillos); 2 lbs tomatoes, cut in half; 1/2 lb onion, peeled and cut into 1-inch chunks (8 ounces); 2 chipotle chiles in adobo; 2 tablespoons adobo sauce; 2 ounces jalapeno chilies (your choice of heat, seeded if you don`t want it too hot, cut in half) or 2 ounces serrano chilies (your choice of heat, seeded if you don`t want it too hot, cut in half); 1 bulb of garlic, separate the bulbs; 1 cup roughly chopped fresh cilantro; 1/2 cup fresh lime juice; 1/2 cup vinegar, 5% acidity; 2 teaspoons sugar; 2 teaspoons pickling salt (to taste); 1 teaspoon ground cumin

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Roasted veggies A pH of 4.6 or lower is required for safe canning without the use of pressure processing. So don't skip the lime juice and vinegar.

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Ingredients

2 lbs tomatillos, papery husks and stems removed, rinsed (halve the larger tomatillos)
2 lbs tomatoes, cut in half
1/2 lb onion, peeled and cut into 1-inch chunks (8 ounces)
2 chipotle chiles in adobo
2 tablespoons adobo sauce
2 ounces jalapeno chilies (your choice of heat, seeded if you don`t want it too hot, cut in half) or 2 ounces serrano chilies (your choice of heat, seeded if you don`t want it too hot, cut in half)
1 bulb of garlic, separate the bulbs
1 cup roughly chopped fresh cilantro
1/2 cup fresh lime juice
1/2 cup vinegar, 5% acidity
2 teaspoons sugar
2 teaspoons pickling salt (to taste)
1 teaspoon ground cumin