Directions: 1) Prep the ingredients, coarsely chopping the onion and peppers.
a) Fit machine with metal the blade. Drop garlic cloves through the feed tube to finely mince. Stop machine, scrape down sides and remove garlic to reserve.
b) Add green jalapenos (plus red & yellow hot peppers).
Finely mince, stop machine; to scrape out and reserve.
d) Chop tomatillos and transfer to a large pot.
e) Chop onions and cilantro; add those to the pot.
f) Add reserved garlic, lemon juice, salt, cumin and black pepper (not shown).
2) Heat the large pot of ingredients (except reserved peppers) over MEDIUM-HIGH heat. Stir frequently until the mixture comes to a boil.
a) Reduce the heat to a simmer for 20 minutes.
b) Add reserved minced peppers.
Note: As written, this recipe is a mild salsa w/ 2 Tablespoons minced hot peppers. For a HOTTER salsa, add more (to taste).
3) Ladle the salsa into half-pint or pint jars, leaving 1/2-inch headspace.
a) Adjust with lids and rings.
b) Process half-pints 15 minutes, pints for 20 minutes,in a hot water boiling bath over HIGH heat.
c) Set sealed jars on a cooling rack.
d) Label & date. Store up to 18 months.
Salsa Verde: Green Tomatillo Salsa
(Print Recipe)
Yields: 9-10 half-pints
6 garlic cloves, minced
2 Tbsp jalapenos, minced
(red & yellow hot peppers)
3 lbs tomatillos, finely chopped
3 cups onions, finely chopped
1/2 cup cilantro, finely chopped
1/2 cup lemon juice, fresh tastes better
(I've tried bottled juice too)
1 Tbsp salt
2 tsp cumin
1 tsp black pepper
Hot Peppers: Be sure to wear gloves, while seeding the jalapenos or you'll burn your fingers… and don't touch your face. Also, have good ventilation while cooking the salsa.
Directions:
1) Prep the ingredients, coarsely chopping the onion and peppers.
a) Fit machine with metal the blade. Drop garlic cloves through the feed tube to finely mince. Stop machine, scrape down sides and remove garlic to reserve.
b) Add peppers. Finely mince, stop machine; to scrape out and reserve.
c) Chop tomatillos, add to pot.
d) Chop onions and cilantro; add those to the pot.
e) Add reserved garlic, lemon juice, salt, cumin and black pepper.
2) Heat the large pot of ingredients (except reserved peppers) over MEDIUM-HIGH heat. Stir frequently until the mixture comes to a boil.
a) Reduce the heat to a simmer for 20 minutes.
b) Add reserved minced peppers.
Note: As written, this recipe is a mild salsa w/ 2 Tbsp minced hot peppers. For a HOTTER salsa, add more (to taste).
3) Ladle the salsa into half-pint or pint jars, leaving 1/2-inch headspace.
a) Adjust with lids and rings.
b) Process half-pints 15 minutes, pints for 20 minutes,in a hot water boiling bath over HIGH heat.
c) Set sealed jars on a cooling rack.
d) Label & date. Store up to 18 months.
Enjoy,