Healthy Living- healthy eating, exercise, weight loss, veggie gardening, etc.
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I've been saving up ripe tomatillos from my garden for the past 10 days, and had a giant bowl of them ready for today. I made my first green sauce!
After husking and washing the tomatillos, I cut them all in half, then quartered two onions and halved a large red italian pepper (also from my garden) and tossed all with a little olive oil and salt and black pepper. (I can't eat too hot spicy so I didn't use jalapeno hot type peppers. Mild hot is ok for me though.)
I spread everything out on a big broiling pan in one layer and roasted it in a 425 oven about 20 minutes til everything was soft and a bit of charring of the tops. That was more than enough cooking. Removed some of the liquid with a turkey baster, because there was really way too much liquid.
Spooned it all into the food processor and buzzed it just enough to to chop up the bigger onion/pepper pieces. The resulting chunky sauce all filled a 2 quart pyrex pitcher. I add a tablespoon or two of hot cilantro chutney, stirred that in, and then ladled into canning jars to keep in the refrigerator. Recipes say it should be good for like 6 or 8 weeks... plenty of time for us to eat it all up! It is reeeeally yummy!
There are way more green tomatillos still out there that are not ripe yet. I think the next batch would be accumulated and ready in a couple weeks. At that time I might make another batch but actually 'can' it with a hot water bath and seals so I can store it on a shelf for longer time, maybe give a few jars as Christmas presents.