|growing in the garden|
The first batch I made ended up a little "hot" for my taste so I tried it over a block of cream cheese and oh, my, was it amazing! The only downside of this recipe is it only makes 3 jars!
|amazing over cream cheese! Scoop with chips...|
This recipe is from my favorite canning cookbook, Put'em up!, but of course you know I tweaked it a little. If you are buying tomatillos look for nice green color without brown or mushy spots. It should be firm and usually "husks" are still attached. Push on it and it should "give" slightly. Remove the paper husks before using.
|beautiful with husks removed|
4 lbs tomatillos
1 T vegetable oil
1 cup lime (fresh, or partly fresh if possible)
4 onions chopped
1/2 of a jalapeno pepper (mine were red)
2 cloves crushed garlic
1/4 chopped cilantro
salt to taste (I didn't use any)
Take half of the tomatillos and rub with the oil. Place them on a broiler pan and broil till parts are blackened. While cooking place the rest of the ingredients except the cilantro and salt in the blender and blend till it's a nice "salsa" consistency but don't puree. Add the broiled tomatillos and give the blender another whirl or two to chop those in.
|3 jars of goodness!|