Thursday, September 30, 2010

Salsa Verde

My friend Shauna introduced me to this recipe a couple of years ago. I'm posting it because this growing year has produced a lot of green tomatoes for me and this recipe can use them as a substitute for the tomatillos. I love the way her end product tasted largely because of the way she and her husband grilled the peppers. She cut them all up with the charred skin and all. Be sure to use bottled lemon juice and not fresh - this is important. You won't be sorry. Also, you can use a steam canner to process the jars using the same amount of time as is recommended here for the immersion method. Be sure to adjust time for your altitude. Happy Harvest!

Tomatillo Green Salsa

5 c. chopped Tomatillos (or green tomatoes)
1 1/2 c. seeded chopped long green chiles  (we used anaheim chiles,  and Luke roasted them on the grill along with the jalapenos)
1/2 c. seeded finely chopped jalapenos
4 c. chopped onions
1 c. bottled lemon juice
6 cloves of garlic,  finely chopped
1 TBSP ground cumin
1 TBSP salt
1 tsp black pepper

Combine all ingredients in large sauce pan and stir frequently over high heat until mixture begins to boil.  Reduce heat and simmer 20 minutes,  stirring occasionally.  Ladle into hot pint jars, leaving 1/2 inch headspace.  Adjust lids and process in a boiling water canner 20 minutes.

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