I tried out a recipe from the book this week, the tomatillo salsa recipe. Here’s the recipe:
2 1/2 lb. tomatillos, husks removed and rinsed
1 Anaheim chile, seeded
4 jalapeno chiles, seeded
18 green onions, white and pale green parts, coarsely chopped (about 1.5 c.)
1 c. coarsely chopped fresh cilantro
6 T. fresh lemon juice
3 cloves garlic
1 T. chopped fresh oregano (optional)
1 1/2 t. salt
1/2 t. freshly ground pepper
- Have ready hot, clean jars ans their lids.
- Place tomatillos and chiles in food processor and process until chunky. Add green onions, cilantro, lemon juice, garlic, oregano, salt, and pepper. Puree about 2 minutes.
- Pour tomatillo mixture into large nonreactive saucepan. Bring to boil over high heat, reduce heat to medium-low, simmer, uncovered and stirring occasionally, 20 minutes. Taste and adjust if necessary.
- Ladle hot salsa into jars, leaving 1/4″ headspace. Remove air bubbles, adjust headspace, and wipe rims clean and seal with lids.
- Process jars for 15 minutes in boiling water bath.
- Sealed jars can be stored in cool, dark place for up to 1 year. If a seal has failed, store jar in refrigerator for up to 2 weeks.
Recipe from The Art of Preserving by Rick Field and Rebecca Courchesne.