Sunday, November 24, 2013

Salsa Verde

 Tomatillos, onions, garlic and jalapenos ready to get roasted. The tomatillos were washed and thrown into the freezer late August, awaiting their turn to be processed. Roasting them before canning gives a nice, smoky flavour.
 Roasted veggies go into the pot with cilantro, lime juice, salt, apple cider vinegar, cumin, Mexican oregano and a sprinkle of red pepper flakes.
 Happiness is a stovetop going full bore!
 The house steamed up like a sauna
 test batch :-) the flavour is bright and tart, but will improve with a month of sitting in the jars on a quiet shelf for one month
 do you know what you're getting for Christmas now? haha
 I love all the seeds from the tomatillos
the batch setting, "PING" "PING"!

Here is the recipe I used: - recipe was doubled, and used the bottled lime juice as recommended.

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