This month's Can Jam Challenge was a blessing in disguise. August is hard for me. In a normal year, I am very busy with work. This year added a major remodel, a couple of large parties, and out of town guests, to the crazy work schedule. I was a little stressed out about finding the time to can.
On July 31st, I dragged home 4 pounds of tomatillos. The Salsa Verde recipe from Put 'Em Up, was the reason for the tomatillos. That same day, the August Can Jam Challenge was announced. The first part of the post was all about tomatoes. I was feeling a little down trodden. We do not use many tomatoes around here. I preserve less than 12 cups to get me through the year, and they are preserved by freezing. Many heavy signs were let out as I read the post, then at the end, my heart lightened. Tomatillos were also a part of the challenge. I had 4 pounds of tomatillos sitting on the kitchen counter. I was saved!
August 1st, was for Salsa Verde.
This is the BEST Salsa Verde recipe I have ever encountered. I am from the "less is more" school and this stuff is perfect!
I was a little grossed out while preparing the tomatillos. Do your best to find fruit with intact husks. This will lower the gross out factor. In a husk that had opened, there was almost always a dead moth that had begun working its way into the tomatillo. I found a couple of moths in the closed husks as well, but open = dead, hard to remove, moth. ICK!
After discarding a fair amount of fruit, the yield was 3 1/2 pints of green goodness. The 1/2 pint that went straight into the fridge is now gone. A pint will be returning to college with Oldest Son. Considering that I have been putting this stuff on practically every thing I eat, I am going to need to make more. MUCH more.
I am a little uncomfortable about posting a recipe. Its from a current book and I have not obtained permission to post. If Sheri Brooks Vinton asks me to take it down, I will.
SALSA VERDE from Put Em Up
4 pounds tomatillos, husks (and moths) removed
1 tablespoon oil
1 pound onions, chopped
1/2 pound chilis, seeded
2 cloves garlic
1/4 cup cilantro
1 teaspoon salt
1. Wash tomatillos. Brush half with oil and broil until blackened.
2. Puree raw tomatillos, add vinegar, put in pan.
3. Puree cooked tomatillos, onions, chilis and garlic. Add to pan.
4. Bring to a boil, simmer 10 minutes.
5. Stir in cilantro and salt.
Boiling water bath jars with 1/2 inch headspace for 15 minutes. 4 pints.