Salsa Verde


It feels good to get back in the kitchen!  I was inspired (and finally had time) to take a shot at canning after visiting my brother and sister-in-law’s house.  She had canned cases of fresh tomatoes, greens beans, and beets all that came straight from the farmer.  They sent us home with with one of each.  I thought I would take a shot with the abundance of green tomatoes I have in the garden.  The tomatoes are  ripening at a slow pace and I am afraid a frost is going to ruin them before we can eat them up.  I have the same issue every year, last year I created this salsa verde recipe in an effort to save the green tomatoes.  It turned out great and used up a fair amount of the tomatoes.  All the ingredients I used were either from the garden or the farmer, except the canned green chilies obviously.  I had a those leftover from when my sister made the green chili chicken last week.

Salsa Verde
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 5 large green tomatoes, chopped
  • ½ large onion, chopped
  • 3 cloves garlic, chopped
  • 1 small can diced green chilies
  • 3T tequila
  • 1 T each basil, cilantro, chives, minced
  • cayenne pepper to taste
  • 1 t salt
Instructions
  1. Combine all in a saucepan.
  2. Bring up to a boil. Reduce heat, cover and simmer for about 50 minutes.

This salsa verde is great straight up with chips, though my favorite way to use it as a sauce for enchiladas.  Vegetable enchiladas are a great way to use up vegetables we get in the CSA.  I sauté them, mix with cheese, roll in corn tortillas and spread this sauce on top.  Top the whole thing with cheese and bake.  Even the kids eat them up.

Taking a boil bath.
Chillin’ on the counter.

I made a double batch so that I could can them, got three jars canned with enough left to eat this week.  The process of canning wasn’t difficult, though it it a bit time consuming.  I order this Ball Home Canning Discovery Kit from Amazon to get started.  The starter cookbook and basket were the perfect thing to get me going.  We even did a trade this weekend with friends that had made some pickled vegetables.  Using all these home canned vegetables this winter will be a treat over the store bought.  Now I think I am confident enough to take on some new recipes and bigger batches.

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3 Responses

  1. elra says:

    Hello, I haven't had any chance to say thank you for being an online friend on Foodbuzz. Thank you :)

    What a talented cook you are. This look superb!

  2. Jacky Hackett says:

    Thanks for stopping over!

  3. Pingback: White Lightning Chili | Jax House

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