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Salsa is delicious and nutritious and can be made into a quick snack with chips.  So it's great that my family has been making salsa for years.  We all get together at the end of summer and can TONS of salsa - I'm talking literally TONS!  We've got 5 families that love salsa .... so TONS is not an overstatement.
Then I got my hands on some homemade roasted salsa verde.  Oh my goodness, I fell in love all over again.  So this year we planted some tomatillo's on the family farm to see if we could change up the family tradition.  
Needless to say, we'll be planting even more tomatillo plants next year.  The salsa turned out so delicious and the recipe is really simple.

INGREDIENTS
  • 2 lbs. tomatillos, husks & stems removed (approx. 25-30 medium size)
  • 4 garlic cloves
  • 1 medium onion
  • 1/2 lb. Anaheim green chile peppers; may substitute other large green chiles such as New Mexico or poblano; or, use 2 (4-oz) cans chopped green chiles from the Mexican aisle of the grocery store
  • 2 small or 1 large jalapeño (optional, for MORE heat)
  • 1/2 cup cilantro, loosely packed OR 1-2 drops cilantro essential oil
  • 1 teaspoon cumin
  • 2 teaspoons black pepper (optional: use half black pepper & half white pepper)
  • 1 teaspoon dried oregano (preferably Mexican)
  • 1 teaspoon kosher salt
  • 2 tablespoons cider vinegar (may omit if not canning salsa)*
  • 1/4 cup bottled lime juice (okay to use fresh if not canning salsa)
DIRECTIONS
  • Preheat oven to 500 degrees
  • Place veggies in single layer on foil-lined baking sheet. Bake 15-20 minutes until tomatillos & peppers are charred, softened, and oozing lots of juices.
  • Peel, stem & seed the green chiles (use gloves for hot peppers). Stem & seed the jalepenos (skin can be left on); or leave seeds if hotter salsa is desired. Leave skin on tomatillos.
  • Blend roasted veggies (including juices that collected after roasting) and remaining ingredients to a blender or food processor.  Blend to desired consistency--anywhere from slightly chunky to pureed.
  • To eat salsa without canning, wait at least 4 hours to eat to allow the flavors to blend and vinegar to mellow. Best if eaten the next day. Store in refrigerator for up to 2 weeks.
CANNING
  • Add blended salsa mixture to pot on stove top, bring to a boil, reduce heat, cover  and simmer 15 minutes. 
  • Pour salsa into hot, sterilized pint or half pint jars, leaving 1/4 inch headspace. 
  • Process for 15 minutes in boiling water canner. Turn off heat and remove cover; leaving jars in hot water for 5 minutes. 
  • Remove jars carefully and rest on towel undisturbed for 12-24 hours. 
  • If any jars don't seal, store in fridge to use within 2 weeks; or freeze. Canned salsa tastes better if it's stored unopened for at least 1 month to allow flavors to blend and vinegar to mellow. Recipe may be doubled or tripled.
Original recipe from:  theyummylife.com
 


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