New produce for the Mill Spring Farm Store - Tomatillos! We now have an organic heirloom variety with green, purple and yellow tomatillos.
As the tomatillo fruit matures, it is surrounded by an inedible, paper-like husk .It fills the husk and can split it open by harvest. The fruit of the tomatillo can be several colors when ripe, including yellow, red, green, or even purple. The freshness and greenness of the husk are quality criteria.
Great to make into salsa. Sydney Klein has shared the recipe she used to make this extraordinary treat.
Makes about 4 (8 oz) half pints.
The combination of tomatillos, chilies and cilantro creates a salsa with an authentic Mexican taste. In addition to making a great dip for corn chips, this salsa works well as a condiment for fajitas, burritos and quesadillas. (I also like it on eggs, baked potatoes and as a salad dressing!)
You Will Need:
5-1/2 cups chopped cored husked tomatillos (about 2 lbs or 27 medium)
1 cup chopped onion (about 1 large)
1 cup chopped green chilies (about 2 medium)
4 cloves garlic, minced
2 Tbsp minced cilantro
2 tsp ground cumin
1/2 tsp salt
1/2 tsp red pepper flakes
1/2 cup vinegar
4 Tbsp lime juice
PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
COMBINE all ingredients in a large saucepan.
HEAT to a boil. Reduce heat and simmer 10 minutes.
LADLE hot salsa in to hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
PROCESS filled jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.