Last weekend I gave myself the daunting task of cleaning out the fridge. As some of you probably know, this chore can get pretty hairy, literally! Thankfully it wasn’t as bad as I originally anticipated; turns out I only had one unidentifiable substance lurking in a container hidden in the depths of the fridge!
As I began drafting out that adventure it dawned on me that I had yet to share my tomatillo salsa post, which happens to be the star of my upcoming recipe!
Each year I try to select unique, unusual, or new-to-me vegetables to grow. The tomatillo just happens to fit all three of these criteria. Native to Mexico, this nightshade resembles a small, unripe tomato. Enclosed in their paper-like husk, they develop into a green, yellow, red, or purple fruit. It is recommended that you grow more than one, since single plants rarely set fruit due to their high rate of self-incompatibility. I planted three and they ended up producing an obnoxious amount of fruit… all season long! Note to self: plant only two this year!
Since I ended up with so many tomatillos, I needed to find different ways to preserve them. One was to make tomatillo salsa!
5 1/2 cups chopped, cored, husked tomatillos (Wash them well since underneath the husk lies a sticky film!)
1 cup chopped onion
1 cup chopped and seeded green chili peppers (I used my Chinese 5 color peppers. You can substitute a sweet pepper should you not want a hot salsa, you just can’t change the amount!)
1/2 cup white vinegar
4 Tbsp bottled lime juice
4 cloves of garlic, minced
2 Tbsp finely chopped cilantro
2 Tsp ground cumin
1/2 Tsp salt
1/2 Tsp pepper flakes
Combine all ingredients in a large stainless-steel sauce pot and bring to a boil over med-high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, for 10 minutes.
Ladle hot salsa into hot sterilized jars, leaving 1/2″ headspace. Wipe rims, adjust two-piece lids to fingertip-tight. Place jars into a boiling-water bath canner, ensuring they are completely covered with water. Process both pints and half-pints for 15 minutes. After the recommended processing time, remove the canner lid, wait an additional 5 minutes. Remove jars and allow to cool, undisturbed, on a wire rack for 12-24 hours.
Images and content copyright © 2009-2012 Danielle R Limoge. Recipe courtesy of Ball’s Complete Book of Home Preserving