Salsa Verde (green salsa) is traditionally made with tomatillos, a green, tomato-like staple in Mexican cuisine. A few years ago, my entire tomato crop was struck with a blight, that caused the fruit to slowly rot before fully ripening. Heartbroken, and unwilling to deem the crop a total-loss, I harvested the beautiful, green tomatoes before they were affected, and set about to make salsa verde. Needless to say, when finished, I had more than enough for our little household of two, and so shared with the family. The salsa was a hit, and we're now huge fans of the green alternative to traditional red salsa.
4 pounds (8 cups) green tomatoes.
olive oil
1 cup while vinegar
1 pound sweet, yellow onions (2 cups)
1/2 - 1 pound seeded, chili peppers (choose a light green pepper of your choice, depending upon the heat desired)
2 garlic cloves, peeled
1/4 cup chopped cilantro
1 tsp salt
Line a cookie sheet with tin foil and brush with olive oil. Slice the tomatoes in half, and place them cut-side-down, on the foil, brushing the skin side with olive oil (you'll have to work in batches). Broil the tomatoes until blackened in spots (don't burn them, just scorch them). Cool.
Again working in batches, peel off the skins (this will be easier now that the skins have been scorched).
Puree the pulp in a food processor (if you like it a little chunky, don't over process). Next, puree the onions, chili peppers and garlic.
Combine all vegetables, in a large saucepan. Add vinegar, and salt. Bring to a boil, reduce heat, and simmer until the salsa has thickened to your liking (too thin and it will roll off your tortilla chips :)
Remove from heat, add cilantro and add more salt if desired.
Ladle into jars, leaving a 1/2 inch headspace, and process in a boiling water bath for 15 minutes (pints). Delicious!!
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