17 September 2013, by gj
Can you believe at our age we have never tasted Salsa Verde? We live such a sheltered life.
Fortunately our daughter in law and son gifted us a bag of homegrown tomatillos. Now was our chance.
I looked in one of the Ball canning books we have and under Tomatillo there was only one entry.
Yeah, you got that right.
So here is their recipe, reprinted with permission of course. And then I’ll tell you where we wavered.
5.5 cups chopped, cored, husked tomatillos (about 2 pounds)
1 cup chopped onion
1 cup chopped green chili peppers
4 cloves garlic, minced
2 Tbs. minced cilantro
2 tsp. cumin
1/2 tsp. salt
1/2 tsp. red pepper
1/2 cup vinegar
1/4 cup lime juice
Combine all ingredients in a large saucepot. Bring mixture to a boil. Reduce heat and simmer 10 minutes. Ladle hot salsa into hot jars, leaving 1/4 inch head space. Adjust two-piece caps. Process 15 minutes in a boiling water batch.
Yield: about 2 pints
Note: When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned.
Here’s how we varied:
I have mentioned before that we were previously licensed food processors, and we are aware of what you can mess with in a recipe, and what you cannot. When you are first starting out canning, please adhere closely to recipes for safety’s sake.
That being said, we knew we needed to keep the fruit to acid ratio the same to be safe, so although we changed some of the spices, we went with a total fruit amount that matched the amount of vinegar and lime juice the recipe called for.
That’s the fruit to acid ratio.
First off, we didn’t have cilantro.
Ack, what? Salsa Verde without cilantro?
Relax, we had the next best thing. Plenty of fresh parsley and coriander. In case you did not know, coriander is the seed that cilantro produces.
And, well, we didn’t have any fresh green chilis. Or so we thought.
Instead we chopped up some red and green dried chili peppers, then realized we actually did have some fresh hot peppers in the garden.
Just not all chili peppers.
Okay, so yeah… our first ever Salsa Verde includes a variety of peppers not mentioned in this recipe.
Are you surprised?
Oh and BTW, it’s awesome… with a hint of lime.
This recipe reprinted with permission. Recipes provided by BALL BLUE BOOK(r) OF PRESERVING. Copyright (c) 2009,
Jarden Home Brands, marketer of Ball(r) and Kerr(r) fresh preserving products.
Jarden Home Brands is a division of Jarden Corporation (NYSE: JAH).