~~Tomitillos~~

The Garden has givin me great Treasures this week! Do you love Tomitillos and have no idea what to do with them? I have a couple of great ideas for you. I canned some Salsa Verde and made fresh Salsa Verde to enjoy now. Canning is so much fun and becomes addicting. You just want to start canning everything in sight.

~Canning Salsa Verde~

I started with about 3 pounds chopped up tomitillos

1 small yellow onion chopped up

1 pound of Jalepenos and Serranos (de-seeded and de-vained) Diced them up small.

6 cloves of Garlic (u can use less, we just love Garlic)

 2 teaspoons Cumin

1/4 cup of Cilantro

1/2 teaspoon of salt

1/2 cup Vinegar

1/4 cup Lime Juice

Combine all ingrediants in large saucepan. Bring mixture to a boil, reduce heat and simmer for 10 min. Ladle the hot salsa into Jars(leaving 1/4 inch headspace) Process 15 min. in a boiling water canner.

Remember to follow canning process of boiling your jars.

My recipe makes 6 Half Pints.

Salsa Verde, Boiling in the Jars

Salsa Verde Complete!

~Fresh Roasted Tomitillo Salsa~

1 pound of Tomitillos

1 Pablano Pepper

2 Jalepenos (we like hot, if you want milder use 1 or none)

Half of a Yellow onion Sliced

4 garlic cloves (skin on)

Put all of these on a baking sheet coat it all with Olive Oil.

I broil for 6 min. and flip everything for another 6 min.

When cool, Peel the skin off the Pablano and the garlic.

Then I add it all to my food procesor and blend to the consistancy we like.

Also add 1/4 cilantro and 1/2 teaspoon Kosher Salt

Makes about 1 cup

Fresh Roasted Salsa Verde!

My recipe is very HOT! ENJOY!