Canning roasted tomatillo salsa is a great way to preserve the abundance of tomatillos from the garden. Enjoy with your favorite Mexican recipes.
Wash your jars and lids in warm, soapy water and rinse well.
Place the jar rack into the water bath canner, set the clean jars in the canner, add water, and boil jars for 10 minutes to sterilize. Keep jars warm until they are ready to use.
Warm your lids in a small pot of water over low heat.
Preheat oven to 425˚F.
Peel the husks off the tomatillos and rinse them well. Cut the tomatillos in half and add to a roasting pan.
Wash your Anaheim and jalapeño peppers and add them whole to a roasting pan.
Peel your garlic, and peel and cut your onion into chunks. Add both to the roasting pan.
Roast the vegetables in a preheated oven roast until everything is slightly softened and charred, about 15-20 minutes. Flip half way through so the vegetables roast evenly. Remove the pan from the oven and let it cool for 5-10 minutes.
While wearing gloves, remove tough skins and seeds from the Anaheim peppers. If you are aiming for a mild salsa, remove the seeds of the jalapeño peppers too. Keep the seeds if you like more heat.
Working in batches, add the roasted vegetables and their liquid to a food processor. Process until smooth, and then pour into a large bowl or pot. Continue processing the vegetables in batches until done.
Add the lemon juice, salt, cumin, cilantro, and red pepper flakes and stir to combine.
Spread a kitchen towel on the counter. Use your jar lifter to remove warm jars from canner, drain, and line up on the towel.
Use the canning funnel and ladle to fill the jars with tomatillo salsa. Leave 1/2-inch headspace. Run your bubble popper through the jars to release bubbles. Wipe the rims. Use your magnetic lid lifter to lift lids out of the warm water, center lid on the jar, and screw on band until it is fingertip tight.
Place the filled jars back into the canner. Adjust the water level to at least one inch above the jar tops.
Cover and bring to boil over high heat. Once the water boils vigorously, continue boiling for 15 minutes at altitudes of less than 1,000 ft. (adjust processing time for your altitude if necessary).
When the processing time is complete, turn off the heat and let the canner cool and settle for about 10 minutes.
Spread a kitchen towel on the counter. Remove the cover by tilting the lid away from you so that steam does not burn your face. Use a jar lifter to lift the jars from canner and place on the towel.
After 12 to 24-hours, check to be sure jar lids have sealed by pushing on the center of the lid. The lid should not pop up. If the lid flexes up and down, it did not seal. Refrigerate jar and use up within a week.
Remove the screw on bands and wash the jars. Label and date the jars. Store your jars in a cool, dark place and use within 12 months. Once the jar is open, refrigerate and use up within a week. Yields 5 pints.