SPICY Tomatillo Salsa Verde

Tomatillos are by far, the coolest plant I grew in the garden this year. They were surprisingly easy to grow, they did not suffer any ”late blight” like the poor tomatoes, they did not have any major bug attacks, and they were… well, they were just little garden stars! I wish I had a picture of the final plant, or even one of the little husked fruits left to snap a photo to post here, but I already canned them all up! You see, I ended up picking all of my fruits (of all different sizes) about four weeks ago – back when the harder of the frosts all started happening. Tomatillos can survive many things, but frost is not one of them. After they were picked, my little green tomatillos stayed in their husks, in the fridge for well over two weeks,with no damage or loss of flavour until I canned them up into Salsa Verde. Last night Sean and I cracked into the first jar of the Salsa Verde that I made and I was tweeting about how it rocked the tortillas! Paul asked if I would share the recipe and this is not one of my own recipes,the one I used as a base can be found here: http://stitchandboots.wordpress.com/2009/06/23/tomatillo-salsa-a-canning-recipe/ I ended up adding 2 red tomatoes into the mix and I reduced the salsa a bit more because I wanted it thicker. It is super spicy, but with a little sour cream – its just perfect! VERY IMPORTANT: wear gloves when you are cutting all those jalapenos, it will be more than ten of them. Even when I washed the cutting board after I was done, it literally took my breath away, it was crazy! I think you could do some serious burning to your fingers and if you touch your eyes – well.. look out! Enjoy!  Read More