El Cucui's Tomatillo Salsa
*a guest post by JD Provence Ingredients: 8 Tomatillos, blanch to remove skin if desired, but not necessary 1 - 2 Jalapenos 1/4 cup Vinegar 1/3 cup Lime Juice 1 - 2 Tbsp Honey or Sugar, to taste 1/4 - 1/2 tsp salt, to taste Directions: Remove husk and core from tomatillos, and inside from jalapenos. Cut tomatillos into wedges and dice jalapenos (wear gloves when working with hot peppers) Add to medium saucepan with vinegar and lime juice. Bring to boil, cook about 10 minutes, over medium heat, until vegetables are tender. Grind with stick blender, or cool enough for blender, blend to smooth consistency. Simmer about 15 minutes, until desired consistency is reached. Add chosen sweetener and salt, to taste. Serve with tortilla chips. Also makes a great citrus topping for enchiladas, tacos, chicken, beef or pork dishes. To Make 5 Pints/Waterbath Canning: Ingredients: 24 Tomatillos, blanch to remove skin if desired, but not necessary 3-6 Jalapenos 3/4 cup Vinegar 1 cup Lime Juice 3-6 Tbsp Honey or Sugar, to taste 1 Tbs salt Remove husk and core from tomatillos, and inside from jalapenos. Cut tomatillos into wedges and dice jalapenos (wear gloves when working with hot peppers) Add to medium saucepan with vinegar and lime juice. Boil until vegetables are tender. Grind with stick blender, or cool enough for blender, blend to smooth consistency. Simmer until desired consistency is reached. Add chosen sweetener and salt, to taste. Hot pack to 1/2" headspace and Waterbath Can 15 mins or according to your local regulations and altitude. Photo and Recipe by: JD Provence for Canning and Cooking at Home
0 Comments
|