Melba's Jammin' wrote:
> Ever make tomatillo salsa? A friend says her garden has a boatload of
> them and I'm welcome to some. Can you combine tomatillos and tomatoes
> in the same jar or is that "not done"?

I've made tomatillo salsa; lemme see if I can find the recipe. You
could mix them with tomatoes, but that would just be wrong. (with
green tomatoes at the end of the season, maybe)

I have tomatillos coming up all over the garden. Gonna dig up a few of
the big ones tomorrow morning and transplant them to a bed where they'll
be out of the way.

Okay, I think this is the right recipe. It really looks like it could
be BWB processed, but it hasn't been tested for that and there's no
reason not to pressure can it -- it's not like it would ruin the
texture. ("mixed green chiles" means jalapeños. and I don't remember
using that much oregano)

Tomatillo Salsa Verde

6 1/2 pounds tomatillos -- chopped large
1 1/2 pounds mixed green chiles
1/2 pound chopped yellow onion
1 cup lemon juice or vinegar [I used white vinegar]
1 tsp. garlic powder
2 Tbsp. dried oregano
2 Tbsp. salt
1 Tbsp. whole black pepper

Combine all ingredients in a large covered saucepan and cook over low
heat until mixture begins to boil; simmer for 20 minutes, stirring
occasionally. Liquefy with a "stick blender" and bring back to a boil.
Ladle hot salsa into hot pint jars, leaving 1/2-inch headspace. Adjust
lids and process in a steam pressure canner at 10 pounds for 20 minutes.
Makes about 8 pints.

* * *

You can also make small batches of the stuff fresh. Cook tomatillos and
peppers together (morita-style dried chipotles makes a nice smoky
reddish-colored salsa) until soft, blenderize them, add salt, lemon
juice, and spices to taste.

Bob