tomatillo salsa canning tutorial (recipe in description )
tomatillo Salsa recipe ( green salsa verde) from the Ball guide to preserving book. this makes 3 pints can vary though
5 1/2 C. chopped tomatillos (about 2 pounds)
1C. chopped green chili peppers
1C. chopped onion
4 cloves minced garlic
2TBSP minced cilantro
2 tsp cumin
1/2 tsp canning salt
1/2 tsp red pepper
1/2 C. vinegar 5% acidity
1/4 C. lime juice.
bring to a boil, reduce to simmer and cook 10 minutes (180 degrees). ladle hot salsa into hot jars to 1/2 head space remove bubbles, clean rim of jar, center lid, and tighten finger tight.
in water bath canner lower rack making sure water covers your jars 1 above the top. bring to a full rolling boil. then set timer for 15 minutes, once finished, remove lid turn off heat and rest 5 minutes before removing jars. after time is finished. remove jars onto a towel and leave sit untouched for 12 hours or over night.
Baked Garden Green Tomatoes
A lighter version of the Southern classic, breaded tomato slices are baked, not fried!
View the full recipe at
Learn more about Celebrate Your Plate, an initiative of the Ohio Supplemental Nutrition Assistance Program - Education (SNAP-Ed):
Fried Green Tomatoes Stuffed With Pimento Cheese with DryerBuzz
Come into the kitchen with us and let’s get to cooking again. Here we attempted fried green tomatoes with a twist — or shall we say stuffing — Pimento Cheese.
Plus checkout our new demo pan once we got it working after user error.
So much fun blogging in the kitchen. Follow #DryerBuzz DryerBuzz.com
Smoked Salsa Verde
Smoked Salsa Verde
I love a good Salsa Verde or as some folks would say a green salsa. The tart flavor of the tomatillos and the sweet from the peppers and onion is off the hook. It is best when it is hot when you just make it. But, then when you give it a day or two to blend and it gets even better. So, I can't say when it's best...I guess I am going to have to do lots more R&D work.
5 Tomatillo Growing Mistakes to Avoid
Tomatillo plants will produce one of two things: 1) More tomatillos than you can reasonably eat or 2) Nothing at all. Let's make sure it's the former.
In this video, you’ll learn 5 easy-to-make tomatillo growing mistakes to avoid for a giant tomatillo harvest and endless bowls of salsa verde.
We’ll be going through everything from tomatillo watering mistakes to pollination to tomatillo variety growth considerations and more. Join us and let’s grow some tomatillos!
Chapters:
00:00 Why Grow Tomatillos?
01:07 Tomatillo Mistake 1. Overwatering & Leaf Edema
02:52 Tomatillo Mistake 2. Staking Transplants Too Late
04:16Tomatillo Mistake 3. Planting Only One Tomatillo
05:23 Tomatillo Mistake 4. Leaving Fruit on the Vine Too Long
06:09 Tomatillo Mistake 5. Assuming All Varieties Grow the Same
Written article version of this video if you'd rather read than watch:
Equipment you might want to follow this video
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Toma Verde Seeds:
Helpful Links and Resources
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University of Utah Extension Office's Guide to Leaf Edema (Oedema):
#tomatillos #gardening #homesteading
Oaxacan Green Molé!
Didn't know what to make for dinner last night; a can of tomatillos in the pantry caught my eye & this is what happened... Most molés are terribly time consuming but this one comes together in a snap; other than the time required to simmer the pork. This is not exactly made in the traditional fashion but it's still pretty darn delicious. Chayote replaced w/ zucchini, epazote w/ cilantro & hoja santos w/ fennel greens; tomatillos would normally be fresh & dry roasted. Pretty good facsimile for Toronto in late November. The sauce is a stunning emerald green loaded w/ fresh herbs; plus it's thickened w/ masa harina, one of the most delicious substances on the planet in my opinion. Recipe is adapted from Rick Bayless's Mexican Kitchen. You'll need:
1kg pork shoulder, trimmed of excess fat & cut into bite sized chunks
1 large white onion, diced
3-5 cloves garlic, minced
1-3 jalapeños (some like it HOT)
3-5 cloves garlic, skins on
400g can tomatillos, drained (or 1lb fresh, roasted, if you can find them)
1t ground cumin
1/2t fresh ground pepper
pinch ground cloves
2T olive oil
1 large zucchini, seeded & cut into bite sized pieces
250g green beans, trimmed & cut in half
1 can white beans, drained & rinsed
1/2c masa harina, mixed w/ 1/2c warm water
salt, to taste
5-6 sprigs parsley, rough chopped
6-8 sprigs cilantro, rough chopped
1c fennel tops, rough chopped
1T dried epazote (optional)
Place pork into a large Dutch oven or soup pot; pour in 5c cold water. Bring to a gently simmer, be careful not to let it boil hard as this will make the meat tough. After 5 minutes skim off any foam that comes to the surface. Add the chopped onion & garlic, partially cover, & simmer 1-1/2 to 2 hours or until pork is very tender. Pour the meat & onions into a stainer set over a large bowl. Set the meat aside. Skim any excess fat from the broth; you need about 5c in total. Quickly wash the pot, you'll need it again.
Dry roast the jalapeños & unpeeled garlic in a skillet over medium heat until soft & blackened in spots. Peel the garlic, then roughly chop it and the chiles (seeded unless you want to make this REALLY hot), add to a food processor or blender along w/ the tomatillos & spices. Process until smooth.
Heat the olive oil, in the same pot, over medium-high. Add the tomatillo purée all at once & cook it, stirring constantly, for 4-5 minutes until it sears & thickens. Add 4c of the reserved broth, bring to simmer, reduce heat to medium & cook 10 minutes, stirring regularly. Add the zucchini, green beans & white beans. Simmer 5-8 minutes longer or until softened.
In a small bowl combine the hydrated masa harina w/ 1/2c of the remaining broth until smooth. Add to the simmering pot, stirring constantly until thickened. Add in the meat & season w/ salt. Allow to simmer gently while preparing the herb purée.
Add herbs & remaining broth the food processor & blitz. Stir the purée into the stew, then add a little more water, if necessary, to desired consistency. Garnish w/ a sprig of cilantro.
Serves 4-6
#yum #delicious #homemade #mexican #oaxacan #green #mole #recipe #tasty #fresh #herbs #foodporn #hearty #stew #recipeoftheday #foodgasm #sogood #ilovepork #local #pork #instavideo #instarecipe #followme #mikesfoodbites