Thursday, September 15, 2011
Tomatillo's I use them for Salsa Verde, Enchilada sauce...but today Green Salsa!!!
Makes 6 half-pint jars
3 pounds tomatillos, chopped (weight after husking and washing)
1-1/2 cup chopped onion
5 serrano chiles, minced (not seeded or deveined, unless you want a milder salsa)
1 medium fresno or red jalapeño, minced (not seeded or deveined)
I use a mixture of peppers I have in the garden....
6 cloves garlic, minced
1T ground cumin
3/4 tsp salt
1/4 cup cider vinegar
1/4 cup lime juice
Prepare a boiling-water canner: Fill it half full of water and heat to a simmer. Keep canning jars and lids warm in simmering water.
Combine all salsa ingredients in a large saucepan. Bring to a boil, then reduce heat and simmer 10 minutes. Pass the simmered salsa through a food mill fitted with the largest disc. Return the milled salsa to pan and bring back to a simmer. Adjust salt and seasoning as needed.
Ladle hot salsa into clean, hot jars, leaving 1/2-inch headspace; remove air bubbles and wipe rim. Center hot lid on jar; apply bands.
Place the filled jars in the canner, and bring to a rolling boil. Process at a full boil, uncovered, for 15 minutes. At the end of processing time, turn off heat and raise the canning rack to the upper level and let jars sit above the water for ~5 minutes to gradually stop boiling. Remove jars to a cooling rack, and leave undisturbed until thoroughly cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
I love Salsa Verde....I use it in my meat for taco's....I love the taste and now stay away from all the other taco seasonings. The following is a stronger tasting salsa verde recipe I use just for cooking.
Green Chile Salsa Verde
18 poblano and Hatch chiles (I use a mixture of what I grow in the garden for
Salsa) about 4 cups
10 cups/4 lbs coarsely chopped, husked tomatillos with juice
2 cups coursely chopped onions
1 1/2 cups fresh lime juice (12 limes)
1 cup chopped cilantro
1 cup water
6 cloves garlic, minced
2 teaspoons salt
1. Place the chiles on a hot grill and roast, turning throughout, to blister the skins, about 15 minutes.
2. Discard the membranes and seeds from the chiles. Chop the chiles coursely and combine with the tomatillos in a heavy nonreactive saucepan.
3. Bring the mixture to a simmer and add the onions, lime juice, cilantro, water, and garlic. Cook over medium heat, stirring occasionally, allow to cook down, reducing the extra liquid and become thicker....
4. Add salt. Stir well.
5. Ladle into hot, clean jars. Cap and seal.
6. Process in a boiling water bath canner for 30 minutes.