Tomatillo Salsa

I love to can in the summertime.  A big time family favorite is 

Tomatillo Salsa.  

If you are unfamiliar with tomatillos, 
they are a “fruit” that looks like a green tomato, but grows in a papery husk.  
The fruit also feels quite sticky when you first remove it from the husk.  

They kind of grow like weeds!

This recipe makes 14 pints.  
I use my big electric roasting pan, rather than a pot on the stove, when I make it.  
I often do two or three batches in the summer.  
It’s a little different than other salsas, and I think that’s why  we love it!!

Tomatillo Salsa

16 cups husked, cored and chopped tomatillos

3 cups chopped onion

3 cups chopped green chili peppers (Anaheim or Big Jim)

scant ¼ cup minced garlic (fresh or bottled, NOT dry)

6 T minced FRESH cilantro

6 t. cumin

1 ½ t. salt

3 cups apple cider vinegar

¾ cup lime juice

1 cup sugar

Combine all of the above in a huge pot or an electric roasting pan. Bring the mixture to a boil; reduce heat and simmer for 15 – 20 minutes.

Ladle hot salsa into hot prepared jars.  Leave ¼ inch to ½ inch headspace. Adjust lids and rings. Process 20 minutes in a boiling water bath/canner.

Corn Cakes

The first time I had corn cakes similar to these was in a spiffy bed and breakfast in Salt Lake City. They were served with spicy black beans on top. They were a wonderful and new experience.  I searched for a recipe and tried out many variations and finally came up with this.  They can be savory or sweet depending on your choice of topping. 

Corn Cakes {makes 6-7 cakes}

Slice and cook 6 slices of bacon with 1/3 cup chopped onion.

Meanwhile, in a medium bowl combine:

        

         1 cup flour

         ¼ cup diced green chili

         1 t. baking powder

         ½ t. salt

         a pinch of cayenne

Stir in:

         2/3 cup milk

         1 egg, slightly beaten

         1 T. oil

         1 can whole kernel corn

         2/3 cup shredded cheese, your choice

Add:  cooked, drained bacon and onion

Cook on 350° griddle by 1/3 cup.

Serve with maple syrup, melted jalapeno jelly, salsa & sour cream, or black beans.  Your choice, savory or sweet!

Green Chili, Chicken & Lime Soup

1 Tablespoon extra virgin olive oil

1/2  medium onion, chopped

2 teaspoons of minced garlic, fresh or from a jar

47 oz chicken broth, (I use 1 carton + 1 can)

10 oz can rotel tomatoes, mild

7 oz can diced green chilies

2 boneless skinless chicken breasts; cooked, shredded and lightly seasoned with salt and pepper (I grill them)

1 1/4 cup cooked rice of choice

2 – 3 Tablespoons fresh lime juice

3/4 teaspoon ground cumin

Pinches of Kosher salt & fresh cracked black pepper

1 bunch of fresh cilantro, chopped

Fresh diced avocados, drizzled with lime juice

1 Cup shredded cheddar cheese

Tortilla chips

1.  Place oil into a large dutch oven over medium heat.  Sauté the onion for 5 minutes and then add in garlic; cook for 1 minute. 

2. Stir in chicken broth, tomatoes, green chilies, chicken breast, rice, lime juice, and seasonings.  Cook for 5 minutes; taste and season according to your liking.  Right before serving add chopped cilantro.

3.  Serve soup with fresh diced avocado, shredded cheese and crushed chips if desired. 

4-6 servings

Chili Rellano Breakfast Casserole

 In a DEEP 9 X 13 pan  toss together:

2 lbs grated cheese

2, 7oz cans diced green chili

Mix together:

4 eggs

4T flour

and 1 can evaporated milk

Pour over cheese and chilis. Bake @ 350 degrees for 45 minutes.

Topping:

Mix together:

1 can El Pato

1 can tomato sauce

Pour over baked casserole and bake for 15 minutes more.

Serve hot.

This will be quite puffy when it first comes from the oven, but will settle before serving.