We have something new in the garden this year -- Tomatillos!! Oldest son gifted us 2 plants last spring and wow, they took off and are covered with fruit.
Not quite sure what we were going to do with all this goodness, we decided to try our hand at making salsa!!
Roasted Tomatillo Salsa
2-1/2 lbs Tomatillos
6 large cloves garlic
2 small or 1 large onion
2 large Anaheim green chiles
3 small or 2 large jalapenos
1/2 c cilantro, finely chopped
1-1/2 tsp cumin
1-1/2 tsp black pepper
1-1/2 tsp oregano
1-1/2 tsp Kosher salt
1/2 c cider vinegar
1/4 c lime juice (bottled - not fresh)
Remove husks and stems from tomatillos.
Roast tomatillos, Anaheim green chilies, jalapeno peppers, onion and garlic in a 450°F oven for 20-25 minutes, rotating pan half way thru roasting. Once roasted, remove and cover with another pan and allow to cool enough to handle.
Peel and stem green chilies and jalapenos. Using a blender or food processor, process with all juices to desired consistency.
Add seasonings, vinegar and lime juice. Transfer to a saucepan and bring to a boil. Once boiling, cook for 10 minutes. At this point you can use (store in refrigerator up to 2 weeks), freeze or can. To can, prepare boiling water canner. Heat jars and lids in simmering water until ready to use. Ladle hot salsa into prepared jars, leaving 1/2-inch headspace. Remove air bubbles. Wipe rim clean and center lid on jar. Apply screw band to finger tightness.
Process filled jars in by boiling water process in canner for 15 minutes. Remove jars from canner and set on towel in a draft-free place to cool. Check seal after 24 hours. Store on pantry shelf. Makes about 3 pint jars.
A serving is 1/4 cup - 23 calories, 4.4g carbs, 1.3g fiber = 3.1g net carbs
Pork Verde
2 butterfly-cut pork loin chops, pan seared and baked until done
1/2 cup prepared roasted tomatilla salsa
Garnish each cooked pork chops with 1/4 cup salsa and serve.
Roast tomatillos, Anaheim green chilies, jalapeno peppers, onion and garlic in a 450°F oven for 20-25 minutes, rotating pan half way thru roasting. Once roasted, remove and cover with another pan and allow to cool enough to handle.
Add seasonings, vinegar and lime juice. Transfer to a saucepan and bring to a boil. Once boiling, cook for 10 minutes. At this point you can use (store in refrigerator up to 2 weeks), freeze or can. To can, prepare boiling water canner. Heat jars and lids in simmering water until ready to use. Ladle hot salsa into prepared jars, leaving 1/2-inch headspace. Remove air bubbles. Wipe rim clean and center lid on jar. Apply screw band to finger tightness.
A serving is 1/4 cup - 23 calories, 4.4g carbs, 1.3g fiber = 3.1g net carbs
2 butterfly-cut pork loin chops, pan seared and baked until done
1/2 cup prepared roasted tomatilla salsa
Garnish each cooked pork chops with 1/4 cup salsa and serve.
Postscript -- our lovely Roasted Tomatillo Salsa (recipe above) was awarded a blue ribbon at our county fair!!