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.

Banham Green Salsa

This fabulous recipe was share by my dear friend, Wanda, who received a version of it from her neighbor Doris.... So, from Doris to Wanda to Dana. :)

About 20 (2 lbs) tomatillos, husked and washed
2-4 Anaheim peppers, seeded
4-6 jalapeno peppers, seeded

Bring to a slow boil and boil for 14 minutes. Drain and cool.

When cool, blend in a blender with

1 diced onion
2 cloves fresh minced garlic (not whole bulbs, just 2 cloves :)
salt and pepper to taste

Blend till smooth.

Pour into bowl and fold in

1/2 bunch chopped fresh cilantro (more or less to taste)
3-5 diced avocados

Serve at room temperature with chips of your choice.

Pineapple-Citrus Salsa

1 8oz can pineapple tidbits            2 green onions, diced

1 T. brown sugar                     1 T. lemon juice

1 11oz can mandarin oranges        1 jalapeno pepper, diced

2 T. chopped fresh cilantro           salt and pepper to taste

1 T. pineapple juice (reserved from above)

Drain pineapple and mandarin oranges. Combine with remaining ingredients. Serve with chips, fish, or meat.