Salsa Verde

Yeild: 3 Cups

This is one of the late summer rewards of the garden. I had a good crop of tomatillos, cilantro and jalapeno this year and it was all screaming at me to make some Salsa Verde and preserve enough for a variety of dishes over the winter months.

I am so glad I did. This version of Salsa Verde lets the sweet/tart flavor of the tomatillos shine through, and is forgiving enough to change your quanitites of jalapeno and salt to suite your own preferences.

Ingredients

1 1/2 lbs Tomatillos
1/2 Cup White Onion, chopped
3 Cloves Garlic, peeled
1/2 Cup Cilantro Leaves, packed
1 Lime - Zested and Juiced
2 Jalapeno Peppers (or more to taste), stemmed and seeded
1/4 Teaspoon of Salt, or more to taste

Instructions

  1. Preheat oven to 425 degrees.
  2. Line rimmed baking sheet with parchment paper.
  3. Remove husks from tomatillos and rinse well. Pat dry..
  4. Place tomatillos and whole garlic cloves, on baking sheet. Optionally, add jalapenos.
  5. Roast in oven for 10 -15 minutes until tomatillos are softening and beginning to brown. If jalapenos begin to darken, remove them from the oven before they start to brown. For this recipe you do not want to char the produce, it will create bitterness.
  6. After tomatillos are soft and just starting to turn a carmel color, remove from oven and cool to room temperature.
  7. Place roasted produce and all other ingredients in a food processor and pulse until all ingredients are finely chopped and mixed.
  8. Taste and adjust seasonings: Add more jalapeno if you want more heat, and additional salt if desired.

Optional Canning Instructions

This recipe can be canned. It is easy to triple or quadruple the above ingredients and make a large batch.

  1. Wash and sterilize canning jars and rings. use pint size, but you can use any size you desire. The above recipe results in about 3 cups of finished salsa, or 1.5 pints so you can estimate the number of jars to use when making a large batch. I triple the recipe, resulting in 9 cups, or 4 pint size jars and 8 oz. to eat immediately.
  2. Bring water to boil in a large water bath canning kettle.
  3. In a seperate small pot, bring about 2 cups of water to a boil. Remove from heat and put canning lids in hot water. Let soak while filling jars.
  4. Fill hot, sterile jars with salsa verde, leaving 1/2 inch head space.
  5. Seal with lids and rings.
  6. Process in hot water bath for 15 minutes.

Fresh Red Salsa

Makes 4 Cups

This is a raw Salsa with simple, fresh ingredients that can be whipped up in less than a half hour. It stores well for several days, or can alternately be cooked and kept for up to a week. After cooking, it freezes well. Recipe can be adjusted up for canning.

Ingredients

6 Medium Tomatoes, seeded and quartered
1 - 2 Jalapenos, seeded and ribs removed
1 Red Bell Pepper, seeded and ribs removed
1/2 to 2/3 Medium Yellow Onion, cut into large chunks
1/2 to 3/4 Teaspoon Salt
1 Lime, juiced
1 to 3 Garlic Cloves, peeled
2 Handfuls Cilantro Leaves

Instructions

  1. In a food processor fitted with an S-blade, pulse onion, bell pepper and one jalepeno until large chunks. Do not over pulse at this stage.
  2. Add tomatoes, lime juice, cilantro and 1/2 teaspoon salt and 1 clove of garlic to food process bowl, and pulse to a chunky stage. Adjust onion, garlic, jalapeno and salt to taste. Before adding adjusted ingredients, chop into small pieces.
  3. Pulse a few more times, being careful not to puree.
  4. Chill for 2 to 4 hours before serving to allow flavors to blend.