Ingredients

• 8 dried guajillo chilies, rinsed free of any dirt, seed, veins and stems, discarded
• 10 cups tomatillos, husks dicarded
• 3 jalapenos, seeds and veins removed
• 6 shishito chilies, stems removed
• 1 onion, peeled and quartered
• 1 bulb of garlic, cloves separated skin on
• 1 lime, zested then sliced in halve
• 1 tablespoon avocado oil
• 1 tablespoon sugar (optional)
• 1 teaspoon sea salt or 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 tablespoon oregano
• 1/2 teaspoon dried chipotle pepper
• 1/2 teaspoon citric acid, optional I did use and had 3 . 2 ph for canning
• 1 bunch cilantro (optional) or 1 bunch parsley, rinsed and rough chopped (optional)

Instructions

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.