Friday, July 12, 2013

Move on over hot dog relish the Tomatillo's and chile peppers are moving in!!!

Tomatillos have become a regular item in our home. I must confess I never knew what they were growing up. I have wondered why and upon my research I think it's because their origin is from Mexico...we are catching on to this pretty fruit. Tomatillo (L is often silent)  has been gaining popularity in the United States (that's why I guess they just were not popular yet). It looks similar to tomatoes but has meatier flesh than tomatoes. The out side of this fruit is sticky and covered by husk like in cape gooseberry fruits. I have found in my research for recipes to try that many Mexican dishes contain liberal use of tomatillos. Tomatillos are still not a mainstream ingredient but most of us have enjoyed dishes made with it, such as salsa verde (green salsa) or many other Mexican dishes. I love their color and their cute little husk they grow into. They have become a welcomed addition to My Gardner Guy's garden and my kitchen counter to be made into something yummy!!!

So I had 17 lbs to cook made out to be about 26 cups....what to do I say....
I use it in two different canning recipes,  the 1st. one My Gardner Guy's tomatillo salsa, being a eating salsa with chips and a topping for the following recipe. Serve this at you next out door cook out and your guest may be talking about it for months!!!

Hot Dogs with Poblanos, Pepper Jack, and Tomatillo
Thanks to bonappetit's test kitchen for thi recipe to try out!

  • 2 tablespoons olive oil
  • 3 poblano chiles, cut into 1/2-inch-wide strips (again I use a mixture of what I may have in the garden)
  • 1 large onion (about 12 ounces), sliced
  • 6 uncured hot dogs or flavored sausages
  • 1 cup of my Gardner Guy's (tomatillo salsa) (or a purchase store brand)                                           
  • 1/3 cup chopped fresh cilantro
  • 6 hot dog buns
  • 2 ounces hot pepper Monterey Jack cheese, thinly sliced
  • Crumbled Cotija cheese or feta cheese


  • Heat oil in large nonstick skillet over medium-high heat. Add poblanos and onion; sprinkle with salt. Sauté until chiles soften, 10 to 12 minutes. Transfer mixture to bowl. Add hot dogs to same pan. Add 1 cup water; cover. Boil until heated through, 5 minutes.
  • Meanwhile, preheat broiler. Combine salsa verde and cilantro in small bowl.
  • Place 1 hot dog in each bun; place on baking sheet. Cover each with slices of cheese. Broil until cheese melts, about 2 minutes. Top with chile-onion mixture; then Cotija cheese and salsa.
  • For a change  I think I will grill up some brats tomorrow and try My Gardner Guys salsa and pepper and onions from the garden!!!

My Gardner Guy's tomatillo 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.

The 2nd thing I made was My Gardner Guy's Chile Salsa Verde

 I love  Chile 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.

 My Gardner Guy's 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

Directions 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.

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