Did some canning over the past few days…
3 quarts and 2 pints of Dill Pickles last night ~ had some Spacemaster Cucs, Homemade Pickle Cucs, and Lemon Cucs that were ready to pick. I threw some yellow pickle peppers (??? I swear that is what the container said when I planted them) into the jars too. I think I’ll make relish with the next cucumbers I pick.
On Sunday I found a salsa recipe that used dried chile pods with fresh tomatillos and tomatoes. I changed it somewhat…see recipe below. It was called Roasted Chipotle Tomatillo Salsa…but I didn’t have smoked-dried jalapenos, so I used Pasilla-Anchos and New Mexico dried Chiles. It’s not hot at all…sorta different tasting type of salsa. My husband enjoyed the flavor, said it would be good on meats as a marinade.
ROASTED TOMATILLO & PEPPER SALSA
2 lbs 4 oz husked tomatillos
2 lbs roma tomatoes
2 medium onions
1 large head of garlic
4 oz Chile New Mexico (dried pods, with stems broken off)
4 oz Chile Pasilla-Ancho (dried pods, with stems broken off)
1 cup white vinegar
2 tsp sugar
1 tsp kosher salt
(this recipe made 3 pint jars and 6 half-pint jars…or 6 pint jars)
Prepare canning jars as manufacturer directions. Get you canning pot of water boiling!
On a dry flat skillet over medium heat roast chile pods on both sides until they release their aroma and are somewhat pliable. Transfer to a stainless steel or glass bowl and pour 2 cups of hot water over them. I placed them in my SS pot and put a bowl on them to keep them all under water. In about 15-20 minutes puree peppers with the water. Set aside.
Under a broiler roast husked tomatillos, tomatoes, onion and garlic (leave skins on onion and garlic, although break up garlic into cloves) until blackened and blistering. Put tomatoes into a bowl and cover to steam a bit so you take off the skins. Peel onions and garlic. Puree tomatillos, onions, garlic and maters.
Put all of the puree back into large stainless steel pot (don’t forget the chiles) and add vinegar, sugar, and salt. Bring to boil and then simmer for about 1/2 an hour. Ladle salsa into jars with 1/2 inch of head space and put in canner for 15 minutes (25 for Northern Nevada).
I have 3 tomatillo plants that are producing lots of fruit…will be doing a verde salsa next time. 🙂