Salsa Verde

Originally published in 2014-
This year we tried something new in the garden, Tomatillo's.  They have been prolific which lead to the question: "What do we do with them?"  The answer, salsa Verde of course!

growing in the garden
I must say I don't think I had ever tried "green" salsa till I made this recipe.  It is different but I am smitten.  Green salsa has a fresher taste.  It's somewhat like a cross between a green tomato and a kiwi.  Weird I know, but really it is good!  It's got a crisp fresh flavor but with a bit of sweetness too.  You can use it in place of regular red salsa (or in addition to if you like) on nachos, tacos etc...   Or just dip it with tortilla chips. 

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
Salsa Verde
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!
Pour into a pan on the stove and simmer 10 minutes.  Add cilantro and salt if desired and water bath can for 15 minutes.  Enjoy!


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