canning tomatillos

[mamadelbosque]

So, my tomatillos are starting to get ready to pick (starting to pop out of there skins in other words, and so I'm looking for ways to preserve them - cause' we eat a lot of salsa but not enough so that some/most of them won't go bad before i get to them! SO! Does anyone have a tried & true tomatillo recipe thats VERY spicy?? I have the ball complete book of home preserving, but the recipe just doesn't look very spicy to me, at *all*... and if its not super spicy, we'll eat it up SUPER fast (like, really, going through a jar of salsa from the store (esp mild/medium) in an evening would be *NO* problem for us!!)... Could I just like, up the amount of hot pepper flakes in the recipe w/o screwing it up (calls for 1/2 a tsp - so I'd want like, at least 1-2TBSP!!).

[Toteblume]

Hi there!

It was so funny that I stumbled across your post today of all days as I made my homemade enchiladas verdes with fresh tomatilla sauce (and picked tomatillas from the garden, to boot).

I love, love, love to cook and have a salsa verde recipe for you. Just "holla back" if you want the enchiladas verdes recipe, too. I think canning the enchilda sauce would be awesome. I can just imagine opening up a jar in February...that would be divine!

Okay, here goes:


Notes:

Two slices of sandwich bread pureed into the sauce keeps the flavors balanced and gives the sauce body. Toasting the bread rids it of excess moisture that might otherwise make for a gummy sauce. Salsa verde is excellent with grilled or roasted meats, fish, or poultry; poached fish; boiled or steamed potatoes; or sliced tomatoes. It's also good on sandwiches.

2 slices white sandwich bread
1 cup extra-virgin olive oil
1/4 cup lemon juice from two lemons
1 large jalapeno, seeded, ribs removed, and minced
4 cups packed flat-leaf parsley leaf , washed and dried thoroughly
4 anchovy fillets
4 tablespoons capers , drained
2 small cloves garlic , minced or pressed through garlic press (about 1 teaspoon)
1/4 teaspoon table salt
Instructions

1.

1. Toast bread in toaster at lowest setting until surface is dry but not browned, about 15 seconds. Remove crust and cut bread into rough 1/2-inch pieces (you should have about 1 1/2 cups).
2.

2. Process bread pieces, oil, and lemon juice in food processor until smooth, about 10 seconds. Add parsley, anchovies, capers, garlic, and salt. Pulse until mixture is finely chopped (mixture should not be smooth), about five 1-second pulses, scraping down bowl with rubber spatula after 3 pulses. Transfer mixture to small bowl and serve.

[serenetabbie]

I love tomatillos and they grow so well in my garden for some reason

I use the salsa verde recipe from the Rick Bayless mexican cookbook (here's a LINK that's a lot like it). It's super simple and easy to adjust the spice level... just add more serranos or substitute different peppers. Pretty much all you do is toast the garlic and peppers in a pan, roast the tomatillos in the broiler and blend it all together. I can it or freeze it.

Also, whole tomatillos freeze very well. Usually I have so much that I only have time to deal with a few batches, so I peel & wash the fruits and just pop them whole into freezer bags. It's so nice to whip up a really fresh batch of salsa (or sauce) in the middle of winter!

[Buzzer Beater]

Toteblume I would love your enchiladas verdes recipe!!! I put in 2 tomatillo plants for the first time ever, and had low hopes for them here in the frigid zone, just like I have for everything else. But wow! have we got a tonna tomatillos.:

Sara