Tomatillo Or Green Tomato Apple Salsa Food

ROASTED TOMATILLO OR GREEN TOMATO SALSA

Steps:

• Preheat oven to 425 degrees.
• Place tomatillos or green tomatoes in a large roasting pan. Add chilies, onion, garlic and mix.
• Roast vegetables for 30-35 minutes, stirring at the halfway mark, until the tomatillos/tomatoes are starting to break down.
• Scrape the roasted vegetables into a large stockpot and add the remaining ingredients. Bring to a boil and simmer, uncovered, about 10 minutes. While simmering, prepare water bath canner, lids & 4 pint or 8 half-pint jars if planning to can (wash freezer-safe jars or containers for freezing, or use freezer baggies)
• Blend the salsa further, if desired, with an immersion blender and the ladle into prepared jars leaving 1/2-inch headspace for canning (you'll need a good 1+ inch headspace for freezing to account for expansion).
• To Can: Wipe rims, seal, and process in a boiling water bath for 15 minutes, turn off burner, remove lid and let sit for 5 minutes. Remove jars to a cloth-lined surface and let cool 12-24 hours before testing the seals, labeling, and storing for up to a year.
• To Freeze: let salsa cool and then transfer to clean freezer containers. Label and freeze for a year.

SALSA VERDE: GREEN TOMATILLO SALSA

Steps:

• Whether you choose the verdant, slushy, herby freshness of the all-raw tomatillo salsa or the oil-colored, voluptuous, sweet-sour richness of the roasted version, tomatillos are about brightening tang. The buzz of the fresh hot green chile adds thrill, all of which adds up to a condiment most of us simply don't want to live without.
• For the All-Raw version: Roughly chop the tomatillos and the chiles. In a blender or food processor, combine the tomatillos, chiles, cilantro and 1/4 cup water. Process to a coarse puree, then scrape into a serving dish. Rinse the onion under cold water, then shake to remove excess moisture. Stir into the salsa and season with salt, usually a generous 1/4 teaspoon.
• For the Roasted version:
• Preheat a broiler.
• Roast the tomatillos and chiles on a baking sheet 4 inches below a very hot broiler until darkly roasted, even blackened in spots, about 5 minutes. Flip them over and roast the other side, 4 to 5 minutes more will give you splotchy-black and blistered tomatillos and chiles. In a blender or food processor, combine the tomatillos and chiles, including all the delicious juice that has run onto the baking sheet. Add the cilantro and 1/4 cup water, blend to a coarse puree, and scrape into a serving dish. Rinse the onion under cold water, then shake to remove the excess moisture. Stir into the salsa and season with salt, usually a generous 1/4 teaspoon.

TOMATILLO SALSA

Steps:

• In a large saucepan, bring 4 cups water to a boil. Add tomatillos. Reduce heat; simmer, uncovered, for 5 minutes. Drain., Place the tomatillos, tomato, onion, jalapeno, cilantro, garlic, lime juice and seasonings in a food processor. Cover and process until blended. Serve with chips.

ROASTED TOMATILLO AND APPLE SALSA

Steps:

• Preheat the oven to 350 degrees F. Place the tomatillos, apples, garlic, jalapenos and onion on a baking sheet; toss with the olive oil, 2 teaspoons salt and 1 teaspoon pepper. Roast until the tomatillos are softened and slightly charred, about 20 minutes. Peel the garlic. Let the roasted vegetable mixture cool to room temperature.
• Puree the roasted vegetable mixture and cilantro in a blender until smooth. Add 2 to 3 tablespoons water to loosen, if needed. Season with salt and pepper.

QUICK GREEN TOMATILLO SALSA

Steps:

• Heat broiler, positioning a rack at the highest setting under the heat. Cover a baking sheet with foil and place tomatillos on top, stem side down. Broil 2 to 5 minutes, until charred on one side. Turn tomatillos over and broil 2 to 5 minutes longer, until charred. Transfer tomatillos to a blender, tipping in any juice that may have accumulated on the foil.
• Add chiles, onions, garlic (if using), cilantro and 1/4 cup water to blender and blend to a coarse purée. Transfer to a bowl and thin out as desired with water. Taste and adjust salt. Set aside for at least 30 minutes before serving, to allow the flavors to develop.

GREEN TOMATILLO SALSA

Steps:

• Combine the tomatillos, onion, serrano (including the seeds), garlic, cilantro stems and 1 teaspoon salt in a medium saucepan. Add enough water to just cover the vegetables and bring to a boil over medium-high heat. Reduce the heat and simmer until the tomatillos are tender and slightly darkened, about 15 minutes. Let cool slightly.
• Transfer the vegetables to a blender with a slotted spoon; reserve the cooking water. Add the cilantro leaves and puree until smooth, adding a few tablespoons of the reserved cooking water if the salsa is too thick. Let sit 30 minutes to let the flavors develop. Add lime juice and salt to taste.

GREEN TOMATO SALSA

Steps:

• Wash the vegetables well. Remove the leaf-like covering of the tomatillo before washing.
• Break the extra stem from the cilantro.
• Add ingredients to blender and puree.
• Ready to serve.

GREEN (UN-RIPE) TOMATO SALSA FOR CANNING

Steps:

• Combine everything in a large pot, mixing well. Bring to a boil, reduce heat to simmer, and cook for 30-40 minutes, stirring occasionally.
• To continue canning, bring salsa to a boil.
• Ladle salsa into hot sterile jars, leaving 1/2 inch headspace. Wipe lids and jar edges clean before finger tightening lids and placing them back in the boiling canning pot.
• Process (boil) jars for 15 minutes.
• Remove carefully and let sit for 24 hours. Check lids for seal, and refrigerate any unsealed jars.

GREEN TOMATO (OR TOMATILLO) SALSA

Steps:

• Caution: Wear plastic or rubber gloves and do not touch your face while handling or cutting hot peppers. If you do not wear gloves, wash hands thoroughly with soap and water before touching your face or eyes.
• Preparing Tomatillos: Remove the dry outer husks from tomatillos; wash thoroughly. They do not need to be peeled or seeded.
• Preparing Peppers: The skin of long green chiles may be tough and can be removed by heating the peppers. Usually when peppers are finely chopped, they do not need to be skinned. If you choose to peel chiles, slit each pepper along the side to allow steam to escape. Peel using one of these two methods:.
• Oven or broiler method to blister skins - Place chiles in a hot oven (400°F) or broiler for 6 to 8 minutes until skins blister.
• Range-top method to blister skins - Cover hot burner (either gas or electric) with heavy wire mesh. Place peppers on burner for several minutes until skins blister.
• To peel, after blistering skins, place peppers in a pan and cover with a damp cloth. (This will make peeling the peppers easier.) Cool several minutes; slip off skins. Discard seeds and chop.
• The peppers do not need to be peeled, but seeds are often removed.
• Hot Pack: Combine all ingredients in a large saucepan and stir frequently over high heat until mixture begins to boil, then reduce heat and simmer for 2O minutes, stirring occasionally.
• Ladle hot into clean, hot pint jars, leaving ½-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened, clean paper towel; apply two-piece metal canning lids.
• Process pints for 15 minutes in a BWB.
• Note: You may use green tomatoes in this recipe or tomatillos.
• Important: The only other change you can safely make in this salsa recipe is to change the amount of spices and herbs. Do not alter the proportions of vegetables to acid and tomatoes because it might make the salsa unsafe. Do not substitute vinegar for the lemon juice.