Yes, salsa making is still in full swing. But after 6 batches (roughly 50 jars) of regular old tomato salsa we decided to move on to more unique recipes. First it was the hot pepper jelly, and now Tomatillo Salsa.
What the hell is a tomatillo? It's a green thing that came in my CSA share, ok? I had to look up a recipe to use it up, and this is what I came up with.
First, this is a tomatillo:
Next, the recipe:
INGREDIENTS
5-1/2 cups chopped cored husked tomatillos
1 cup chopped onion (about 1 large)
1 cup chopped jalapenos
4 cloves garlic, minced
2 Tbsp minced cilantro
2 tsp ground cumin
1/2 tsp salt
1/2 cup vinegar
4 Tbsp lime juice
2 Tbsp minced cilantro
2 tsp ground cumin
1/2 tsp salt
1/2 cup vinegar
4 Tbsp lime juice
DIRECTIONS
Prepare boiling water canner. Heat jars and lids in simmering water until ready for
use. Do not boil.
Combine all ingredients in a food processor and chop. Transfer to a large saucepan.
Heat to a boil. Reduce heat and simmer 10 minutes.
Ladle hot salsa in to hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
Process filled jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Lid should not flex up and down when center is pressed.
VERDICT
So you may not want to use this many jalapeno peppers. This stuff is SPICY!
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