====== Roasted Salsa Verde (Citric Acid, Jar-by-Jar Dosing) ======

  * Roasted tomatillo salsa verde suitable for water-bath canning.
  * Acidity is controlled per jar using citric acid for consistency and safety.

Target finished pH: 4.0–4.2

===== Yield =====

Approximately 2 pints (4 half-pint jars)

===== Ingredients =====

  * 1½ lb tomatillos, husked and rinsed
  * 1 medium white onion, cut into chunks
  * 2–3 jalapeños (seeded for mild)
  * 2 cloves garlic, unpeeled
  * 1–2 tbsp fresh lime juice (optional, flavor only)
  * 1½ tsp kosher salt (adjust to taste)

**Per-Jar Acid (choose ONE):**

½ tsp citric acid per pint jar

¼ tsp citric acid per half-pint jar

===== Method =====

==== Roast ====

  - Preheat oven to 425°F.
  - Place tomatillos, onion, jalapeños, and unpeeled garlic on a dry sheet pan.
  - Roast 20–25 minutes, turning once, until tomatillos collapse and lightly char.
  - Peel garlic and discard skins.
 
==== Blend ====

  - Transfer roasted vegetables to a blender.
  - Blend until smooth.
  - Add 1–3 tbsp water only if needed to loosen texture.

==== Simmer ====

  - Transfer salsa to a saucepan.
  - Add salt and optional fresh lime juice.
  - Simmer 5–10 minutes, stirring occasionally.
  - Adjust salt only.

===== Jar-by-Jar Acidification =====

  - Add citric acid directly to each jar before filling:
  - ½ tsp per pint jar
  - ¼ tsp per half-pint jar
  - Ladle hot salsa into jars, leaving ½ inch headspace.
  - Stir inside jar with a clean utensil to fully dissolve citric acid.
  - Wipe rims and apply lids and bands.

===== Processing =====

Water-bath process 15 minutes

Adjust for altitude per standard guidelines

===== Verification =====

After cooling 24 hours, open one jar and measure pH

Target pH: 4.0–4.2

Maximum safe pH: ≤ 4.6

If pH > 4.6, refrigerate remaining jars

===== Notes =====

Do not add oil, flour, or thickeners

Cilantro should be added after opening jars

Citric acid provides predictable, uniform acidity

Roasting concentrates flavor but does not affect acidity

===== Storage =====

Shelf stable up to 12 months

Refrigerate after opening

Flavor improves after 2–4 weeks rest

===== Scaling Table — Roasted Salsa Verde (quart Jars) =====

Citric acid is added per jar, so vegetable quantities scale freely.

Citric Acid Dose (fixed):
½ tsp citric acid per pint jar

^ Batch Size ^ Quart Jars ^ Tomatillos ^ Onion ^ Jalapeños ^ Garlic ^ Salt (start) ^ Citric Acid ^
| 1/2 quart | 1/2 | ¾ lb | ½ medium | 1–2 | 1 clove | ¾ tsp | 1 tsp per jar |
| 1 quart | 1 | 1½ lb | 1 medium | 2–3 | 2 cloves | 1½ tsp | 1 tsp per jar |
| 2 quarts | 2 | 3 lb | 2 medium | 4–6 | 4 cloves | 3 tsp | 1 tsp per jar |

===== Notes =====

Salt is a starting point only — adjust after simmering

Citric acid amount does not scale by batch, only by jar count

Optional fresh lime juice 1 tablespoon per quart (for flavor) may be added to the batch but does not replace citric acid

Maintain ½ inch headspace for quart jars

Water-bath process 15 minutes (adjust for altitude)