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:
http://www.theyummylife.com/roasted_salsa_verde - recipe was doubled, and used the bottled lime juice as recommended.
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