For Mother’s Day my only request was to be able to can a bunch of recipes that I had been really wanting to get into jars. My son and hubby started my day with two poached eggs and a couple pieces of french toast. It was a traditional breakfast in bed including a homemade card from my son. He’s 15 but knows how much “homemade” makes me smile.
I initially decided to go to the farmers market to check for any new ideas, but only picked up a few oranges for one of the other recipes I was putting together. When I got home I got to work. Here are the recipes that I spent my day working on. Cowboy Candy (Sweet Pickled Jalapenos), Grapefruit Segments, Kiwi Preserve, Bread and Butter Pickles, Summer Sizzle Barbecue Sauce, and Tomatillo Salsa. I will be posting the pictures and recipes over the next few days.
Tomatillo Green Salsa
Tomatillo Green Salsa
- 5 cups chopped tomatillos
- 1/2 cup seeded, finely chopped jalapeño peppers
- 4 cups chopped onions (3 cups yellow & 1 cup red)
- 1 cup bottled lemon juice
- 6 cloves garlic, finely chopped
- 1 tablespoon salt
- 1 teaspoon black pepper
- Remove the dry outer husks of the tomatillos and wash thoroughly. They do not need to be peeled or seeded.
- Combine all ingredients in a large saucepan and stir frequently over high heat until mixture begins to boil, then reduce heat and simmer for 20 minutes, stirring occasionally.
- Ladle hot into clean, hot jars, leaving ½-inch headspace. Remove air bubbles and adjust headspace if needed.
- Wipe rims of jars with a dampened, clean paper towel; apply two-piece metal canning lids.
- Process in a boiling water canner 15 minutes. Makes 3 pints.
I received a comment below about liking the salsa recipes that are lemon and not vinegar based for the acid required. Here is the red tomato version of the same recipe but works best when you use Roma tomatoes. I will definitely make it once mine Roma’s come in the garden, but for now here it is!
- 7 cups peeled, cored, chopped Roma tomatoes
- 2 cups seeded, chopped long green chiles
- 2 1/2 cups chopped onion (2 c. yellow & 1/2 c. red)
- 1/4 cup seeded, finely chopped jalapeño peppers
- 3 cloves garlic, finely chopped
- 1 cup bottled lemon or lime juice
- 1 tablespoons salt
- 1/2 tablespoon black pepper
- 1 tablespoon ground cumin (optional)
- 1 tablespoon fresh cilantro (optional)
The jalapeño peppers do not need to be peeled. The skin of long green chiles may be tough and can be removed by heating the peppers. Usually when peppers are finely chopped, they do not need to be peeled. If you choose to peel chiles, slit each pepper along the side to allow steam to escape. Peel using one of these two methods:
- Oven or broiler method to blister skins - Place chiles in a hot oven (400°F) or broiler for 6 to 8 minutes until skins blister. Range-top method to blister skins - Cover hot burner (either gas or electric) with heavy wire mesh. Place peppers on burner for several minutes until skins blister.
- To peel, after blistering skins, place peppers in a pan and cover with a damp cloth. (This will make peeling the peppers easier.) Cool several minutes; slip off skins. Discard seeds and chop.
- Combine all ingredients except cumin, oregano and cilantro in a dutch oven and heat, stirring frequently, until mixture boils. Reduce heat and simmer for 10 minutes, stirring occasionally.
- Add spices and simmer for another 20 minutes, stirring occasionally.
- Ladle hot into clean, hot pint jars, leaving ½-inch headspace. Remove air bubbles and adjust headspace if needed.
- Wipe rims of jars with a dampened, clean paper towel; apply two-piece metal canning lids. Process in a boiling water canner for 15 minutes.