Annual Salsa Verde canningby Vermontbuilder pico de gallosalsaSauce 12 Comments that1tallguy 3 years ago I’d go through that in like 2 weeks. What’s your recipe? brushydog 3 years ago Vermont tomatillos? Is that the variety name? Wanna send me some seeds? sauceboss37 3 years ago Ask me how my tomatillos are doing here in TX :’) Yinzerlover 3 years ago Awesome stuff natefoxreddit 3 years ago How do you store the salsa? Just room temp? I’d love to make larger batches and have stuff be usable for a few weeks. ThaneOfCawdorrr 3 years ago The whole thing is just so idyllic from beginning to end! cilantro_so_good 3 years ago Beautiful. formerqwest 3 years ago where’d you get that basket on the grill with handles, Cave Tools? arhombus 3 years ago That looks amazing! I need to buy some end of season tomatillos and make a salsa verde and can it.Preferred recipes? OP recipe? Vermontbuilder 3 years ago Recipe: 1 bushel fresh tomatillos grilled whole, ( be careful to save all juices ) 4 large onions ( 3 white, one red ) roughly chopped, 6 large garlic bulbs ( peeled but don’t chop up cloves ), 8 large Hungarian hot peppers with seeds ( our Jalapeños were too spicy) . Thoroughly grill all veggies, mix and stir all grilled ingredients together, a fist full of fresh cilantro, 2 tablespoons of canning salt, a quarter cup of lemon juice. Carefully mix by hand. VERY briefly chop final mixed ingredients in blender ( you want it be able to see different ingredients, don’t purée it ) Carefully can full jars in hot water bath ( follow Jadias recommendations above ) . Will keep one year in our cool root cellar . _OneHappyDude 3 years ago Omg that looks so good. kimoh13 3 years ago Beautiful!Write A CommentYou must be logged in to post a comment.
natefoxreddit 3 years ago How do you store the salsa? Just room temp? I’d love to make larger batches and have stuff be usable for a few weeks.
arhombus 3 years ago That looks amazing! I need to buy some end of season tomatillos and make a salsa verde and can it.Preferred recipes? OP recipe?
Vermontbuilder 3 years ago Recipe: 1 bushel fresh tomatillos grilled whole, ( be careful to save all juices ) 4 large onions ( 3 white, one red ) roughly chopped, 6 large garlic bulbs ( peeled but don’t chop up cloves ), 8 large Hungarian hot peppers with seeds ( our Jalapeños were too spicy) . Thoroughly grill all veggies, mix and stir all grilled ingredients together, a fist full of fresh cilantro, 2 tablespoons of canning salt, a quarter cup of lemon juice. Carefully mix by hand. VERY briefly chop final mixed ingredients in blender ( you want it be able to see different ingredients, don’t purée it ) Carefully can full jars in hot water bath ( follow Jadias recommendations above ) . Will keep one year in our cool root cellar .
12 Comments
I’d go through that in like 2 weeks. What’s your recipe?
Vermont tomatillos? Is that the variety name? Wanna send me some seeds?
Ask me how my tomatillos are doing here in TX :’)
Awesome stuff
How do you store the salsa? Just room temp? I’d love to make larger batches and have stuff be usable for a few weeks.
The whole thing is just so idyllic from beginning to end!
Beautiful.
where’d you get that basket on the grill with handles, Cave Tools?
That looks amazing! I need to buy some end of season tomatillos and make a salsa verde and can it.
Preferred recipes? OP recipe?
Recipe: 1 bushel fresh tomatillos grilled whole, ( be careful to save all juices ) 4 large onions ( 3 white, one red ) roughly chopped, 6 large garlic bulbs ( peeled but don’t chop up cloves ), 8 large Hungarian hot peppers with seeds ( our Jalapeños were too spicy) . Thoroughly grill all veggies, mix and stir all grilled ingredients together, a fist full of fresh cilantro, 2 tablespoons of canning salt, a quarter cup of lemon juice. Carefully mix by hand. VERY briefly chop final mixed ingredients in blender ( you want it be able to see different ingredients, don’t purée it ) Carefully can full jars in hot water bath ( follow Jadias recommendations above ) . Will keep one year in our cool root cellar .
Omg that looks so good.
Beautiful!