I could not sleep last night. To compound my troubles, our satellite tv is not working due to the snowstorm we've been having the last two and a half days. I have watched every movie on the shelf, so I was going through my cookbooks to try and get sleepy. I had to do something, and Lord knows I wasn't going to do anything like clean for heaven's sake! Well, I didn't find anything interesting in reading material, so I wandered up to the kitchen to see what I could whip up.
They had beautiful tomatillos at the store when I had my last shopping day, and really nice green onions. I had several pasilla peppers that needed used, and a whole bag of limes, so after wasting a half hour sharpening every knife in the kitchen, I put together this salsa. It is a small batch, but made two pints I canned, and almost one more for the fridge for immediate consumption. I will use it up quickly, as it is great served hot over eggs for breakfast huevos, awesome with chips as a snack, and the flavor tang for tasty posole. It is great served over broiled fish in a fish taco, too!
Mean Green Salsa
8 large tomatillos, husks removed, rinsed and diced
4 pasilla peppers, diced and seeds removed
2 jalapenos diced
8 scallions diced
2 C diced white onion
zest from 2 limes
juice from 4 limes
1/3 C cilantro
2 tsp cumin seeds, crushed in your palm
1 tsp agave nectar
1/2 tsp canning salt
Bring to a boil, and reduce to a simmer. Cook until tomatillos soften and start to break down. Pack in hot sterilized jars leaving 1/2 inch headspace, and process in boiling water bath for 15 minutes. Makes 2 2/3 pints
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