Salsa Verde - Made about 2 1/2 pintsReply to Topic
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Troy Johnsonbaugh
2lbs Green Chiles
2lbs Tomatillos
2 Pasilla or Poblano Peppers
1 small bunch of green onions
6-7 jalapenos
2-3 cloves of garlic
Small handful of cilantro
1/4 cup Apple cider vinegar
Juice of one lemon
Salt , Pepper and Cumin to taste
Roast all veggies on grill or under broiler till blackened. Set tomatillos aside, once blackened. In a food processor puree tomatillos and pulse remaining vegetables. Combine in stock pot bring, along with spices, garlic, lemon juice, apple cider vinegar bring to a boil and reduce to a simmer for 15 minutes. Ladle into sterilized canning jars, place on lids adjust screw tops. Place in boiling water and process 15 minutes. Remove from water bath and cool in a draft free area. Check that lids have sealed. Store in cool dark place. Follow canning directions , I use the Ball Canning book as a guideline.
about 2 months ago · Report

Sharon Cravotta Edwards
Once you have roasted the veggies do you skin them before you put them in the food processor?
about 2 months ago · Report

Troy Johnsonbaugh
Yes you should skin 'em.
about 2 months ago · Report

Sharon Cravotta Edwards
Thanks I am going to try your recipe. I have tons of Tomatillos growing in my garden and I needed a good recipe
about 2 months ago · Report

Troy Johnsonbaugh
I kinda just grabbed what I thought I could make and I hope it works out for you.
about 2 months ago · Report

Sharon Cravotta Edwards
I'll let you know how it turns out