16 pounds of tomatillos turned into salsa verde!

Making Salsa Verde

I made my first of several batches of salsa verde this fall. Most of my tomatillos I froze so that I could make them at a later date. The garden was just cranking out too much food for me to deal with things that could be put off until later.

But after that first cold snap in October I realized that it was time to make salsa as these could have been the last ones I harvested. I was close but do have another small bowl hidden away in my fridge.

Salsa Verde is one of the more standard and simplistic recipes. For this version I chose a recipe from one of the new blogs I follow: Cookie and Kate.

You can find the original recipe HERE.

Ingredients

• 1½ pounds tomatillos (about 12 medium), husked and rinsed
• 1 to 2 medium jalapeños, stemmed (omit for mild salsa, use 1 jalapeño for medium salsa and 2 jalapeños for hot salsa, note that spiciness will depend on heat of actual peppers used)
• ½ cup chopped white onion (about ½ medium onion)
• ¼ cup packed fresh cilantro leaves (more if you love cilantro)
• 2 tablespoons to ¼ cup lime juice (1 to 2 medium limes, juiced), to taste
• ½ to 1 teaspoon salt, to taste
• Optional variation: 1 to 2 diced avocados, for creamy avocado salsa verde

Process

1. Preheat the broiler with a rack about 4 inches below the heat source.

2.  Place the tomatillos and jalapeño(s) on a rimmed baking sheet and broil until they're blackened in spots, about 5 minutes.

3. Remove the baking sheet from the oven, carefully flip over the tomatillos and pepper(s) with tongs and broil for 4 to 6 more minutes, until the tomatillos are splotchy-black and blistered.

















4. Meanwhile, in a food processor or blender, combine the chopped onion, cilantro, 2 tablespoons lime juice and ½ teaspoon salt. Once the tomatillos are out of the oven, carefully transfer the hot tomatillos, pepper(s) and all of their juices into the food processor or blender.

5. Pulse until the mixture is mostly smooth and no big chunks of tomatillo remain, scraping down the sides as necessary. Season to taste with additional lime juice and salt, if desired. If you'd like to make creamy avocado salsa verde, let the salsa cool down before blending in 1 to 2 diced avocados (the more avocado, the creamier it gets).

(I omitted the avocado in this recipe as I did not have it on hand)

Freezer Salsa

I made this tonight from nearly the last of my sun gold tomatoes. I will make one last ground cherry salsa with the truly last of them tomorrow night. I am exhausted. It has been a huge weekend on the homestead.

Thank you to Emilie and The Clever Carrot for posting this recipe for 10 Minute Sun Gold Salsa For the Freezer!

Ingredients

4 cups sun gold tomatoes, or red cherry tomatoes
½ cup diced red onion
¼-1/2 clove of garlic
1 large or 2 small bell peppers, roughly chopped with white ribs attached (I used both red & orange)
1 heaping cup of cilantro leaves, plus their thin stems from the top of the bunch
juice of 1 lemon or lime
½ tsp cumin
½ tsp coarse salt, plus more to taste
¼ tsp red pepper flakes (or less depending on preference)
drizzle of extra virgin olive oil

Process

1. Add all of the ingredients into a food processor. Pulse a few times until the texture is roughly smooth. Give it a taste, and add more salt or lemon juice as needed. Sometimes, I'll throw in more cilantro when in the mood. Adjust to your liking.
2. Working over a large bowl, strain the salsa reserving the liquid. Transfer the liquid into a small ziplock bag and freeze for future use (use as a base for rice, grains, soups etc.)
3. To finish, drizzle your salsa with olive oil, to taste. Serve right away, or portion into snack size ziplock bags and freeze.
4. Note: after defrosting, strain the salsa if necessary, depending on use. Salsa (with chips) is best enjoyed on the same day that it is made.

Cherry Tomato and Ground Cherry Salsa

I just stumbled upon this recipe on my blog feed and I am so excited for it! A Farmgirl's Dabbles posted this recipe today and it is so timely because I just started to harvest them last night and almost freaked out because not only did I buy 6 plants, but had several new volunteers come up in the garden this year AFTER we got down the weed matt. I'm very excited to try this!

Avocado Tomato Salsa

This salsa is the topping for the Corn Cilantro Pancakes.

Ingredients
1 avocado
4 tomatoes
1 scallion
1/4 red onion chopped
1/4 cup diced cilantro
1 lime (juiced)
1 garlic clove, minced
1 Tbs oil
salt and pepper to taste

Process

1. Cut avocado in half lengthwise, remove pit, remove skin, and chop the meat.
   
2. Coarsely chop next four ingredients.
   
3. Combine above ingredients in a bowl and mix with minced garlic, lime juice, oil and salt and pepper.
   
4. The consistency can be altered by further mashing or chopping the ingredients. Taste and adjust as you may wish for more lime or garlic, etc.
   
5. When pancakes are ready, spoon salsa over the top and enjoy.
   

Blueberry Salsa

Blueberry Season is almost here!!!

Ingredients
1 pint fresh blueberries
1 tsp chopped jalapeno
2 Tbs minced sweet onion
1/4 teaspoon salt
2 Tbs chopped fresh cilantro
1 Tbs chopped fresh mint
1 Tbs chopped fresh basil
1 Tbs freshly squeezed lime juice

Process

1. In a medium bowl, mash one cup of the berries.
   
2. Add remaining ingredients one at a time and stir well to combine.
   
3. If you desire a juicier consistency either add more lime or a little EVOO.
   
4. Serve this salsa with corn chips or to top a baked chicken or fish. YUMMY!
   

Black Bean Soup

Jonn, a local friend and chef, made black bean soup last night and peaked my interest. Low and behold, I have a simple black bean soup recipe. I think I will make this for dinner tonight as it is perfect for a cold winters night. It is light and heart healthy as well! For vegetarians, vegetable stock can be used in place of chicken any time!



Ingredients
1 cup fresh salsa (we are fans of the local Sisters Salsa)
2 15-ounce cans black beans
2 cups chicken broth
sour cream (a dollop per serving)
Juice of one lime



Process

In a large saucepan over medium heat, heat the salsa stirring frequently.

Stir in the beans and the broth and heat until just about boiling.

Reduce heat to low, cover and simmer for 15 minutes.

Cool slightly and then blend with an immersion blender (or in various batches in a blender)

Return soup to pan if necessary and heat through.

Serve with a dollop of sour cream and a squeeze of lime over the top.