Comments on: Tomatillo Salsa/Salsa Verde http://dorisandjillycook.com/2009/08/26/tomatillo-salsasalsa-verde/#utm_source=feed&utm_medium=feed&utm_campaign=feed Adventures in Growing, Making, Preserving, and Eating Food Tue, 07 Sep 2010 01:04:02 +0000 hourly 1 http://wordpress.org/?v=3.0.1 By: Julie http://dorisandjillycook.com/2009/08/26/tomatillo-salsasalsa-verde/comment-page-1/#comment-7267 Julie Sat, 28 Aug 2010 01:04:32 +0000 http://dorisandjillycook.com/?p=648#comment-7267 Just a note. Tomatillos are not tomatos and if you are allergic to tomatos you can still eat tomatillos. This was wonderful information to me when I found out. I would still ask your doctor but mine cleared me. Just a note. Tomatillos are not tomatos and if you are allergic to tomatos you can still eat tomatillos. This was wonderful information to me when I found out. I would still ask your doctor but mine cleared me.

]]> By: Tom http://dorisandjillycook.com/2009/08/26/tomatillo-salsasalsa-verde/comment-page-1/#comment-7204 Tom Mon, 23 Aug 2010 02:52:10 +0000 http://dorisandjillycook.com/?p=648#comment-7204 Nice recipe here. What can also be done to add a richer flavour is to half all veggies and toss them in grapefruit seed oil, then put them in a roasting pan and broil them. I turn the veggies every 5-6 minutes or when visually the veggies start to brown. Flavourful juices also come out of the veggies, making the kitchen smell wonderful! My recipe (always by sight-sorry!) includes purple and green tomatillos, Hungarian black peppers, Hungarian hot yellow wax peppers, jalapenos, anaheims, and cubanelle sweet peppers, garlic, walla walla sweet onions, and a couple mid sized almost ripe tomatoes, crushed black pepper, cilantro and golden oregano, lime juice, and a few splashes of unfiltered apple cider vinegar. I then put all ingredients into the Cuisinart and pulse the veggies (NOT turned to the ON position), as I like a slightly chunkier salsa verde. I feel between the tomatillos, tomatoes, lime juice and vinegar, I have plenty of acidity to hot bath can. I this time am canning into half pints, as we like to give away jars as gifts or take with us to gatherings and parties. What does not fit into jars to can is used fresh, as it will easily keep 2-3 weeks in the fridge in a jar with a tight fitting lid. For a fun and more complex flavour, try roasting the veggies first, and add a few kinds of peppers, and the sweet onions also add an unexpected sweetness to add to the kick of the peppers! Try it! Nice recipe here. What can also be done to add a richer flavour is to half all veggies and toss them in grapefruit seed oil, then put them in a roasting pan and broil them. I turn the veggies every 5-6 minutes or when visually the veggies start to brown. Flavourful juices also come out of the veggies, making the kitchen smell wonderful! My recipe (always by sight-sorry!) includes purple and green tomatillos, Hungarian black peppers, Hungarian hot yellow wax peppers, jalapenos, anaheims, and cubanelle sweet peppers, garlic, walla walla sweet onions, and a couple mid sized almost ripe tomatoes, crushed black pepper, cilantro and golden oregano, lime juice, and a few splashes of unfiltered apple cider vinegar. I then put all ingredients into the Cuisinart and pulse the veggies (NOT turned to the ON position), as I like a slightly chunkier salsa verde. I feel between the tomatillos, tomatoes, lime juice and vinegar, I have plenty of acidity to hot bath can. I this time am canning into half pints, as we like to give away jars as gifts or take with us to gatherings and parties. What does not fit into jars to can is used fresh, as it will easily keep 2-3 weeks in the fridge in a jar with a tight fitting lid.

For a fun and more complex flavour, try roasting the veggies first, and add a few kinds of peppers, and the sweet onions also add an unexpected sweetness to add to the kick of the peppers! Try it!

]]> By: Chef Jay http://dorisandjillycook.com/2009/08/26/tomatillo-salsasalsa-verde/comment-page-1/#comment-7198 Chef Jay Sun, 22 Aug 2010 12:32:05 +0000 http://dorisandjillycook.com/?p=648#comment-7198 This is a new idea. The good thing about new recipes is that i got to explore more about canning salsa. Thank you. I will take note of this. When you have time, do visit my site as well. This is a new idea. The good thing about new recipes is that i got to explore more about canning salsa. Thank you. I will take note of this. When you have time, do visit my site as well.

]]> By: Chef Jay http://dorisandjillycook.com/2009/08/26/tomatillo-salsasalsa-verde/comment-page-1/#comment-6416 Chef Jay Sat, 07 Aug 2010 07:32:21 +0000 http://dorisandjillycook.com/?p=648#comment-6416 Awesome recipe. Will try it soon. Thanks for sharing this recipe. If you want to know more about canning salsa, feel free to check out my site. Awesome recipe. Will try it soon. Thanks for sharing this recipe. If you want to know more about canning salsa, feel free to check out my site.

]]> By: Roasted Tomato Salsa « http://dorisandjillycook.com/2009/08/26/tomatillo-salsasalsa-verde/comment-page-1/#comment-290 Roasted Tomato Salsa « Thu, 03 Sep 2009 14:24:13 +0000 http://dorisandjillycook.com/?p=648#comment-290 [...] to the conclusion that the only way around this is to focus my canning efforts on cooked salsa. Salsa verde is a great example. Roasted tomato salsa is another good [...] [...] to the conclusion that the only way around this is to focus my canning efforts on cooked salsa. Salsa verde is a great example. Roasted tomato salsa is another good [...]

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