25 September 2013

Salsa Verde


1# 15.9oz CSA tomatillos, chopped (5.5c)
7oz  CSA onion, chopped (1c)
5 cloves farmer's market hardneck garlic, minced (1/2oz)
9.4oz green chilies, chopped
1 tsp cumin
1/2tsp salt
1/2tsp cayenne
2T minced cilantro
1/4c lime juice
1c vinegar


Combine, bring to a boil. Reduce heat and simmer 10 minutes. JSP/RWB15(8oz)


Yield: 6 cups.


Green chiles may have been Anchos. They were not hot, from Marketplace Foods. Recipe came from a box of Ball lids. Probably in the Blue Book as well.

Tomatillo Salsa Master Recipe

Tomatillo Salsa, from a box of Ball canning rings. Also in the Blue Book.


5 1/2c chopped, cored, husked tomatillos (about 2#)
1c chopped onion
1c chopped green chiles
4 cloves garlic, minced
2T minced cilantro
2tsp cumin
1/2tsp salt
1/2 tsp red pepper
1c vinegar
1/4c lime juice


Combine ingredients and bring to a boil. Reduce heat and simmer 10 minutes. JSP/RWB/15(8oz).


We haven't ever cored the tomatillos.

28 September 2014

Salsa Verde


6# tomatillos  ($6)
16.5oz onion ($2)
7.5oz banana peppers (5) ($1)
7.5oz hot bell pepper (6) ($1)
1 head garlic (5 large cloves) ($1)
10g cilantro ($0.96)
3tsp cumin
1 1/2tsp salt ($0.03)
1 1/2tsp red pepper flakes
1c apple cider vinegar
1c red wine vinegar ($1.76)
1c vinegar
3/4c lime juice


Yielded 9 pints. The reason for the vinegar variety is the obvious one--that's pretty much all we had!


Shirley Sauce for Ryan (#1)
5 1/2# tomatoes
1oz jalapenos (3)
3oz Big Bomb pepper (2)
15oz onion
2c sugar
2c red wine vinegar
2T pickling salt


Yielded 5 pints + 1/2 pint (combined with batch #2)


Shirley Sauce for Ryan (#2)
5 1/2# tomatoes
1oz jalapenos (2)
1/2oz small orange hot pepper (1)
1.6oz Big Bomb pepper (1)
2c sugar
2c red wine vinegar
2T pickling salt


Yielded 5 pints + 1/2 pint (combined with batch #1)


Shirley Sauce for Ryan (#3, combined with #4 before processing)
5 1/2# tomatoes
1oz jalapenos (2)
1/2oz small orange hot pepper (1)
14 1/2oz onion (half of a ginormous onion from Berry Acres)
2c red wine vinegar
2c sugar
2T pickling salt


Shirley Sauce for Ryan (#4, combined with #3 before processing)
5 1/4# tomatoes
14oz onion (the other half of the ginormous one from batch #3)
0.6oz small hot orange pepper (1)
1oz jalapenos (2)
2c red wine vinegar
2c sugar
2T pickling salt


Batches 3&4 yielded 11 pints.


Shirley Sauce for Ryan (#5)


5# 10oz tomatoes
1 1/2oz jalapenos (3)
1/2oz small orange hot pepper (1)
1# 4oz onion (2)
2c sugar
2c red wine vinegar
2T pickling salt



Yielded 6 pints.

21 September 2014

Salsa Verde, type A


4# tomatillos (12c chopped)  ($4)
8 cloves garlic ($1.00)
13oz Candy onions
5.6oz assorted chilies (1 1/2c chopped) ($1.58)
10g cilantro ($0.96)
1tsp salt ($0.02)
2tsp cumin
2c vinegar
1/2c lime juice
1tsp red pepper flakes


Yielded 5 3/4 pints




Salsa Verde Type B


2# tomatillos ($2)
2.4oz assorted green chilies ($0.68)
10g cilantro--Oops!--($0.96)
4 cloves garlic ($0.50)
6 1/2oz Candy onions
1/2tsp salt ($.01)
1tsp cumin
1/2tsp red pepper flakes
1c vinegar
1/4c lime juice


Yielded 3 1/4 pints.


One jar is labeled AB--it contains about 3/4 type A and 1/4 type B.




Salsa Verde Type O (gave four of these to Mom & Dad)


6# tomatillos ($6)
10g cilantro ($0.96)
1# Candy onion
6 large cloves garlic ($2)
8oz assorted green chilies ($2.25)
1 1/2tsp salt ($0.03)
1 1/2tsp red pepper flakes
3tsp cumin
3c vinegar
3/4c lime juice


Yielded 9 pints.