Tomatillo Salsa

Name: Tomatillo Salsa
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 40
Cuisine: Mexican
Ingredients: 4 cloves garlic; 1 teaspoons ground cumin; 40 servings Kosher salt; 61 milliliters fresh lime juice or bottled Key lime juice; 1 large poblano pepper, stemmed, halved and seeded; 3 red jalapeno peppers, thinly sliced crosswise (with seeds); 2 teaspoons sugar; 1 kgs tomatillos, husked; 1 Tbsp distilled white vinegar; 1 larges white onion, cut into 4 wedges

Tomatillo Salsa

Need a gluten free, dairy free, lacto ovo vegetarian, and vegan hor d'oeuvre? Tomatillo Salsa could be a great recipe to try. This recipe covers 1% of your daily requirements of vitamins and minerals. One serving contains 12 calories, 0g of protein, and 0g of fat. This recipe serves 40. From preparation to the plate, this recipe takes approximately 1 hour and 10 minutes. It is a very affordable recipe for fans of Mexican food. A mixture of tomatillos, distilled vinegar, sugar, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

Sterilize four 8-ounce canning jars and lids (see Disclaimer).

Equipment you will use

Canning Jar

Preheat the broiler.

Equipment you will use

Broiler

Put the poblano halves skin-side up on a foil-lined broiler pan with the onion and garlic. Broil until the poblano is charred and the onion and garlic are browned, about 8 minutes. Cool the poblano slightly, then peel.

Ingredients you will need

Poblano Pepper

Garlic

Onion

Equipment you will use

Broiler Pan

Aluminum Foil

Pulse the tomatillos in a food processor in batches until coarsely chopped, then transfer to a bowl.

Ingredients you will need

Tomatillos

Equipment you will use

Food Processor

Bowl

Add the poblano, onion and garlic to the processor and pulse until coarsely chopped (do not overprocess).

Ingredients you will need

Poblano Pepper

Garlic

Onion

Transfer to a large, wide saucepan.

Equipment you will use

Sauce Pan

Add the cumin, lime juice, vinegar, sugar and 1 tablespoon salt. Bring to a boil over high heat and cook, stirring occasionally, until slightly reduced, 3 to 4 minutes.

Ingredients you will need

Lime Juice

Vinegar

Cumin

Sugar

Salt

Add the tomatillos and jalapenos to the pan, cover and return to a boil. Cook until heated through, 3 to 4 more minutes.

Ingredients you will need

Tomatillos

Jalapeno Pepper

Equipment you will use

Frying Pan

Fill the jars with the tomatillo mixture, leaving 3/4 inch headspace, then seal and process. After opening, top the salsa with cilantro, if desired.

Ingredients you will need

Tomatillos

Cilantro

Salsa

Photograph by Charles Masters

Equipment

Ingredients

Servings:

4cloves

garlic 1teaspoons

ground cumin 40servings

Kosher salt 61milliliters

fresh lime juice or bottled Key lime juice 1large

poblano pepper, stemmed, halved and seeded 3

red jalapeno peppers, thinly sliced crosswise (with seeds)2teaspoons

sugar 1kgs

tomatillos, husked 1Tbsp

distilled white vinegar 1larges

white onion, cut into 4 wedges

Recommended wine: Sparkling Wine, Sparkling Rose

Antipasti works really well with Sparkling Wine and Sparkling rosé. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. One wine you could try is Weinert Cavas de Weinert. It has 4.7 out of 5 stars and a bottle costs about 26 dollars.

Weinert Cavas de Weinert

Deep ruby tone with purple sparkles springs up its stable and vigorous structure. Its tannic richness guarantees its longevity, but discreet ripe fruit prevails. A balanced full-bodied wine that has reminiscente fragrantes of oak on the long finish. A blend of Cabernet Sauvignon, Malbec and Merlot.