Green Salsa

 

This weekend we started putting the garden to bed. This meant tackling the gigantic mess of tomatillos that had taken over the garden this summer. We started this year with three tomatillo plants. I think we ended with a hundred.

What do you do with tomatillos? So far, the only thing I know how to do with them is make salsa.

And make salsa we did.
Twenty pints.*
My hands will probably  smell like garlic and onions until spring.

Apparently this does not bother those around me too much though 😉
I highly recommend leaving your man home alone with a couple dozen jars, a camera and some time off of work.

The recipe:

6 cups tomatillos, chopped
3 cups onions, chopped
3 jalapeno peppers, chopped
6 cloves garlic, chopped
1/2 cup cilantro, chopped
1/2 cup lemon juice (Not Chopped!)
1 T cumin
1 T kosher salt
1 tsp black pepper

First off. That’s a lot of chopping. If you have a food processor, now is the time to make use of it.

Combine all of the ingredients in a pot and stir frequently over high heat until mixture boils.
Reduce heat and simmer for 20 minutes.
Optional: Using an immersion blender, blend the ingredients to desired consistency.

Ladle into pint jars leaving 1/2 inch head space.
Wipe rips, adjust rims and process in a hot water bath for 20 minutes.**
*The other jars are applesauce. One of my patients gave me a 1/2 bushel of apples from his orchard. 😉
**I’m at sea level – adjust as needed for your elevation