I was desperate! Such a big tomatillo harvest and so few recipes. After canning a dozen delicious tomatillo salsa verdes, I turned to this recipe and what a tasty surprise it turned out to be! Highly recommend.
2 pounds fresh tomatillos, husks removed, rinsed and quartered
4 small sweet red peppers, seeded and thinly sliced
10 green onions, thinly sliced
2 cloves garlic, peeled and minced
1 cup fresh corn kernels
2 tablespoons chopped fresh coriander
7 small fresh jalapeno peppers, seeded and minced
1/2 cup light brown sugar, firmly packed
1 1/3 cups red-wine vinegar
2 teaspoons salt
1/2 teaspoon ground cayenne pepper
1/2 teaspoon ground cumin
PREPARATION
Combine all the ingredients in a heavy saucepan and bring to a boil, stirring frequently. Reduce heat slightly and continue to boil gently for approximately 45-55 minutes, until mixture has thickened.
1/2 teaspoon ground cumin
PREPARATION
Combine all the ingredients in a heavy saucepan and bring to a boil, stirring frequently. Reduce heat slightly and continue to boil gently for approximately 45-55 minutes, until mixture has thickened.
Transfer to sterilized canning jars and seal according to manufacturer's directions, water bath for 15 minutes or you can refrigerate for about two months.
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