Salsa Verde

Normally I’m not a huge fan of salsa verde.  I don’t know why, now that I think about it, so it was only a streak of crazy that led me to make salsa verde myself.  By streak of crazy, I mean: deciding to make every salsa recipe in Canning for a New Generation after trying the peach cilantro salsa from a few weeks ago and after reading the recipe for Roasted Tomato and Chile salsa (more about that later).  I love how no sooner have I uttered any plan of action aloud than I’m forced to eat my words or contend with the unknown.  As luck would have it, I chose the latter and decided to make salsa verde with absolutely no idea of what it should taste like (other than “good”).  Well, it was good.  It may even have been GOOD.  And easy!  I probably only mentally blackmailed myself into trying it because it involved no dicing of spicy peppers: the immersion blender does all the work!

Salsa Verde (from Canning for a New Generation)
(Makes 3-4 pint jars of salsa)
3 1/2 pounds tomatillos
1 medium onion (4 ounces)
5 large serrano chiles
5 large garlic cloves, peeled
1 cup of roughly chopped fresh cilantro
2/3 cup fresh lime juice
1 tablespoon salt

To make the salsa:  Preheat the oven to 500 degrees F.  Prepare the tomatillos by taking off the outer husk, twisting the stem off, and washing them well.  Cut the onion into cubes about one inch thick.  Cut off just the stems of the serrano chiles and whatever you do, DO NOT TOUCH YOUR EYES!  When the oven is preheated, place the tomatillos, onion cubes, serranos, and garlic on a rimmed baking sheet and bake for 20-30 minutes.  While the veggies are baking, squeeze the lime juice and chop the cilantro.  The veggies are done when the tomatillos are soft and oozing juices, at which point you should move all the roasted veggies into a largish pot and add the cilantro.  Now blend the heck out of that salsa using either an immersion blender (easy!) or a regular blender or food processor (made difficult by the hot liquid, so be careful).  With the blended salsa in the pot, add the lime juice and salt and bring the mixture to a boil.

To can the salsa:  Follow the detailed instructions for hot water bath canning in the recipe for dilly beans, with the following specifications.  Fill the sterilized pint jars with salsa leaving 1/2 inch of headspace at the top of each jar.  Process the pint jars in a hot water bath for 5 minutes.

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2 thoughts on “Salsa Verde

  1. Pingback: Charred Tomato and Chile Salsa | Black Holes for Breakfast

  2. Pingback: Hot Stuff! Sriracha and Hot Pepper Pickles | Black Holes for Breakfast

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