Tomatillo Guajillo Mild Salsa for Canning
Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
| Nutrient | Quantity |
|---|---|
| Protein (g) | 14.9751 |
| Energy (kCal) | 1263.8608 |
| Carbohydrates (g) | 253.7043 |
| Total fats (g) | 27.8523 |
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Cuisine
Latin American >> Mexican >> Mexican
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Dietary Style
- Source
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
Late Stage
Utensils Used
| 1. 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. 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. Preheat oven to 425 degrees. | 4. On a large pan place, tomatillos, jalapenos, onion, garlic, shishitos, lime and oil tossing to lightly coat. Spread in a single layer. | 5. Roast for 30 minutes. | 6. 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. Place in pot to heat to desired thickness. | 8. 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. 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. | ---------------------------------------------------------------------------
Estimated Nutritional Profile for Ingredients
| Ingredient Name | Quantity | Unit | State | Energy (kcal) | Carbohydrates | Protein (g) | Total Lipid (Fat) (g) |
|---|---|---|---|---|---|---|---|
| guajillo chilies | 8 | rinsed seed discarded | - | - | - | - | |
| tomatillo | 10 | cups | dicarded | 422.4 | 77.08800000000001 | 12.672 | 13.464 |
| jalapeno | 3 | seeds | 4.8938 | 1.0969 | 0.1536 | 0.0624 | |
| chilies | 6 | 582.9085 | 144.0 | 0.0 | 0.0 | ||
| onion | 1 | peeled quartered | 64.0 | 14.944 | 1.76 | 0.16 | |
| bulb garlic | 1 | cloves | separated | - | - | - | - |
| lime | 1 | zested sliced | - | - | - | - | |
| avocado oil | 1 | tablespoon | 123.76 | 0.0 | 0.0 | 14.0 | |
| sugar | 1 | tablespoon | 55.062 | 13.7724 | 0.0 | 0.0 | |
| sea salt | 1 | teaspoon | - | - | - | - | |
| black pepper | 1/2 | teaspoon | 2.8865 | 0.7354 | 0.1195 | 0.0375 | |
| oregano | 1 | tablespoon | 7.95 | 2.0676 | 0.27 | 0.1284 | |
| chipotle pepper | 1/2 | teaspoon | - | - | - | - | |
| citric acid ph canning | 1/2 | teaspoon | - | - | - | - | |
| cilantro | 1 | bunch | rinsed chopped | - | - | - | - |
- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.