Fire Roasted Salsa Verde

I had a great harvest in the garden the other day and it inspired this fire-roasted salsa verde. I had plenty of fresh picked produce, so I preserved a batch to last for the next year or so. I was short on tomatillos so I used half green tomatoes from the waning Amish Paste tomato beds. My jalapeños were not hot this year, so I added a couple habaneros to increase the Scoville scale rating. This salsa is complex, spicy, and leaves you wanting more.

          

After giving all things green a quick rinse, I fired up the charcoal grill and began charring everything in sight!

Ingredients 

3-4 cups green plum tomatoes, fire roasted, skinned and seeded

3-4 cups tomatillos, fire roasted and skinned

4-5 cups peppers, fire roasted, skinned and seeded (I used poblano, Anaheim, jalapeño, banana, green bell, and a couple habaneros)

2 cups baby onions, fire roasted

1 head garlic, fire roasted

1/2 cup lime juice,

1/4 cup red wine vinegar

2 tablespoons honey

1 tablespoon cumin

1 tablespoon Mexican oregano

Instructions

Char everything over a charcoal grill or a fire until the skins are blackened, then transfer to a large pot with a lid to steam. 

Remove skins and seeds and from the peppers and tomatoes, and the outer skins from the onions and garlic.

Squeeze fresh lime juice, add to pot along with the remaining ingredients and puree using an immersion blender or food processor. It's best to go easy on seasonings at first and add more if needed.

Taste for seasoning and adjust if necessary. Bring to a boil to prepare for canning.

Water Bath Canning

Add water to canner and begin heating, while preparing jars and lids, sterilizing briefly in simmering water. Add salsa to jars and leave about 1/2 inch head space. Wipe rims and place lids and rings, finger tightened. Boil for 20 minutes, turn off heat and let sit for about 5 minutes before removing. Make sure all lids pop, indicating a good seal. This batch made a dozen 8 oz. jars.