Well this is my first attempt at any salsa and first post after lurking for a while. Fresh tomatillos, Russian garlic off the cast iron, cilantro, parsley, onion, lime, and jalapeno (most everything from our garden)(vinegar added to the part that was canned) be gentle! Lol tastes delicious imo.
by Unclehol
2 Comments
Ingredients/Recipe(all amounts are approx):
– 2lb Fresh tomatillos
– 2 white onions, medium
– 1 large head of garlic (I used two smallish ones)
– Parsley to taste
– Cilantro to taste
– Lime to taste (used two)
– 2 jalapenos
– Half teaspoon of salt
– 1/2 cup of vinegar (only if canning)
(If frying garlic then a tablespoon or so of olive oil is necessary)
– Take outer husk off of tomatillos and wash tomatillos well. Cut in half, place face down on baking sheet and bake at 500 degrees F for about 8 min. Then switch to broil to brown tops a bit. I leave the oven door open a couple inches while broiling to keep an eye on.
– cut garlic head(s) in half down middle of cloves and place each half on an oiled pan. Fry on medium heat until garlic browns on bottom and softens. It should squeeze out of the peels easily.
– chop onion, parsley, cilantro, jalapeno and squeeze lime in to blender/food processor
– Put baked tomatillos, garlic, and chopped veggies and lime in to processor/blender. Pulse until desired consistency. Add salt to taste. Ready to eat fresh after resting.
If canning, add 1/2 cup of vinegar and heat salsa until hot. Place in sterilized jars and seal. Bathe jars in simmering water for 5-10 min. to pasturize.
Please let me know if I should elaborate or if something seems off. This is my first time making salsa but not my first time canning by a long shot.
I have never heard of parsley used in any salsa??