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 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!