Salsa Verde Roasted And Canned Food

ROASTED SALSA VERDE

Steps:

• Get a large, rimmed baking sheet and line it with tin foil.
• Start heating oven to 225 C / 425 F.
• Husk the tomatillos, and wash them. Don't peel. Arrange on baking sheet, stem side down.
• Wash the jalapenos, cut in half. Seed or not -- up to you. Place cut side down on tray.
• Don't peel the onion. Cut each into wedges of four. Arrange on baking sheet, peel sides up.
• Peel the cloves of garlic. Add to tray.
• Put tray in oven, bake until garlic cloves are soft -- about 15 minutes.
• Remove garlic, put in a food processor bowl.
• Put tray back in oven, and bake until onion is tender -- about another 15 minutes. Peppers and tomatillos should be starting to char a bit.
• Remove tray from oven, and let stand to cool a bit.
• Remove and discard stems and seeds from the peppers, add peppers to a food processor bowl.
• Remove and discard skin from onion, add onion to food processor bowl.
• Add tomatillos to food processor bowl. (To be clear, the tomatillos never get peeled.)
• Whiz in food processor until smooth.
• Put in a pot at least 4 litres (quarts) in size.
• Add all the remaining ingredients.
• Bring to a simmer, then remove pot from heat.
• Ladle hot sauce into heated jars, leaving 2 cm (1/2 inch) headspace.
• Debubble, adjust headspace.
• Wipe jar rims.
• Put lids on.
• Process in a water bath or steam canner.
• Process jars for 20 minutes; increase time as needed for your altitude.

SALSA VERDE ROASTED AND CANNED

Steps:

• Preheat grill or broiler to high. Remove husks and wash the tomatillos and cut in half. Place the tomatillos, chili`s, onion, unpeeled garlic bulb, and lime halves on grates of grill or a cookie sheet pan put under the preheated broiler until the tomatillos are roasted and the chili`s peppers are slightly charred on all sides. Rotate the ingredients during cooking to make sure all sides are charred and remove each as they get chard. Cool all and then peel the chili`s (only remove seeds if heat is not desired) and garlic (you may have to squeeze the soft garlic out of the skin) and remove any extremely charred skin from the tomatillo, and onions is just fine! Cut the onions into 1/4`s.
• Squeeze the limes into the food processor and add all remaining charred veggies, pulsing 4 to 6 times till combined.
• In a large stainless saucepan combine all the ingredients.
• Bring to a boil, reduce heat to medium high heat, stirring often to prevent sticking.
• Cook for 10 minutes.
• Ladle hot salsa into hot jars leaving 1/2 inch head space.
• Wipe rims, center lids and screw on band to fingertip tight.
• Place jars in canner, cover and bring canner to a boil.
• Process for 15 minutes.
• Turn off heat, remove lid of canner and let jars sit for 5 additional minutes. Remove jars, cool, label and store.
• Use in 1 year. Store opened jars in the refrigerator.

SALSA VERDE

Steps:

• In a blender combine the garlic, shallot, poblano, parsley, cilantro, oil, and lemon juice. Blend until smooth. Season with the salt and pepper.
• Serve over grilled vegetables, rice or thin out with olive oil and serve as a salad dressing.

SALSA VERDE

Steps:

• Prepare barbecue (medium-high heat). Thread garlic onto skewer. Grill garlic, tomatillos, onion quarters, and chiles until dark brown spots form on all sides, about 9 minutes for onion, 6 minutes for tomatillos and chiles, and 4 minutes for garlic. Cool. Peel garlic. Trim core from onion. Scrape some of burnt skin off chiles; stem. Seed chiles for milder salsa, if desired. Coarsely chop onion, chiles, and garlic. Transfer tomatillos and all vegetables to blender. Add cilantro and 1/2 teaspoon sugar; puree until smooth. Season to taste with coarse salt.
• Heat oil in heavy large saucepan over high heat. Carefully add tomatillo mixture (juices may splatter). Stir until slightly thickened, stirring often, about 2 minutes. Add broth and 2 tablespoons lime juice. Bring to boil; reduce heat to medium and simmer until mixture measures 2 1/2 cups, about 10 minutes. Season to taste with salt and more sugar and lime juice, if desired. DO AHEAD: Can be made 1 day ahead. Cool slightly, then cover and chill.

SALSA VERDE BAKED EGGS

Steps:

• Drizzle 1 tbsp of the olive oil in a frying pan or skillet, and fry the paprika and cumin for 30 seconds over a medium heat. Add the canned tomatoes and fresh tomatoes, bring to the boil, then simmer with a lid on over a medium heat for 5-6 mins until the tomatoes have softened.
• Meanwhile, put the garlic, most of the parsley, the basil, mint, capers, mustard, white wine vinegar, 4 tbsp oil and 3 tbsp cold water in a mini food processor and blitz to a smooth paste. Season.
• Stir the spinach into the pan with the tomatoes until wilted (put the lid back on for a few minutes, then stir again to help it wilt). Make four dips in the mixture and gently crack an egg into each one. Cover with a lid and cook over a medium heat for 6-8 mins, or until the eggs are just set. Uncover the pan, then drizzle over the herby sauce. Scatter over the reserved parsley and chilli flakes, if using. Serve with flatbreads, if you like.

FRESH HERB SALSA VERDE

Steps:

• In a food processor, combine herbs, garlic, and vinegar; if desired, add capers and anchovy fillets. Pulse until coarsely chopped, 20 seconds. Transfer to a small bowl and stir in olive oil. Season with salt and pepper.

ROASTED SALSA VERDE

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Lay tomatillos, Anaheim peppers, onions, jalapeno peppers, and garlic on a large rimmed baking sheet.
• Broil in the preheated oven until tomatillos release their juices, 7 to 10 minutes. Remove tomatillos and garlic from the baking sheet; flip Anaheim peppers, jalapeno peppers, and onions and return to the oven. Continue to broil until peppers are blackened, about 5 minutes more. Remove from the oven and let cool until safe to handle, about 5 minutes.
• Peel away blackened parts from vegetables without taking off too much flesh. Transfer tomatillos, Anaheim peppers, onions, jalapeno peppers, garlic, cilantro, lemon juice, and salt to a food processor and pulse until well combined and chopped. Refrigerate salsa until cold, at least 30 minutes.

SMOKY, SPICY TOMATILLO SALSA VERDE AKA CANNED GREEN HELL!

Steps:

• Prepare canner, jars and lids.
• In a food processor place the first 6 ingredients, pulsing till very small pieces. It will be a tight fit. You can start to pulse to give more room then add additional ingredients.
• In a large stainless saucepan combine all the ingredients.
• Bring to a boil, reduce heat to medium high heat, stirring often to prevent sticking.
• Cook for 10 minutes.
• Ladle hot salsa into hot jars leaving 1/2 inch head space.
• Wipe rims, center lids and screw on band to fingertip tight.
• Place jars in canner, cover and bring canner to a boil.
• Process for 15 minutes.
• Turn off heat, remove lid of canner and let jars sit for 5 additional minutes.
• Remove jars, cool, label and store.