Monday, August 30, 2010

Salsa Verde

Another summer salsa recipe for the repetoire. By adding a good amount of tomatoes and some lime juice, this becomes safe for canning.

3 1/2 lbs green-when-ripe tomatoes
1/2 lb tomatillos, husks removed
3 New Mexico-style green chilies
1 large onion
1/2 cup lime juice
3/4 cup chopped cilantro
Salt to taste

Core the tomatoes and coarsely chop. Coarsely chop the tomatillos, peppers, and onions. Combine the veggies in a Dutch oven and cook until soft. Puree to desired level of smoothness, then return to the pot. Add the lime juice, cilantro, and salt. Taste and adjust seasonings as needed.

Yield: 5 half-pints

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