Roasted Tomatillo Corn Salsa

>> Wednesday, August 20, 2014

I have a bunch of healthy home stuff I want to write (laundry detergent recipes, for example), but I also feel like I need to push some of my seasonal recipes up so they're out there before the produce is, gulp, gone. Like many of our eats these days, this Roasted Tomatillo Corn Salsa recipe was entirely inspired by our latest CSA basket. It is mild and sweet, so it's a nice change from tomato-based salsas.

We love pairing it with our Veggie Loaded Quesadillas!

Just 5 ingredients. Makes five 8-ounce jelly jars perfect for freezing!

What you'll need . . . 
  • 3 cups fresh corn kernels 
  • 16 medium tomatillos 
  • 1 large onion
  • 1 bell pepper or a mix of other peppers
  • Salt and pepper -- to taste
  • Up to 1 cup water 
Method . . . 
  1. Preheat oven to 375 degrees F. Chop all ingredients coarsely and place on a well-oiled + rimmed baking sheet. 
  2. Place in the oven for 15-20 minutes. Then mix around and bake another 15-20 minutes. Stir again and finish with another 15-20 minute bake, until lightly browned. 
  3. Place everything in a food processor (you may need to scoop to get some liquid) and pulse a few times with salt, pepper, and water. I added 1/4 cup at a time until I reached my desired consistency (around 3/4 cup).
  4. Spoon out into small Ball jars with 1+ inches of headroom. Use right away or freeze for up to 1 year. 
  5. To freeze just let salsa cool completely, then place a top on your jars and place in your freezer. More info on freezing in glass jars -- as well as some FAQ about my freezing process.


Freezing in-season foods for the off-season?

Yes. Please. Let's capture the goodness while we still can!

What's your favorite way to preserve foods?

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