A Real “Can” Do Attittude

“Can” do. Wah Wah Waaaaaahhhhhh!

Bad puns aside, the boiling water bath action around here has been pretty constant. There are a few more new things to add to the pantry list: Applesauce and Tomatillo salsa!

In case you’re wondering, this picture proceeded the peelings shot from yesterday’s post. (The strange perspective of this shot makes that peeler handle look long and scary. Let me assure you, it’s not dangerous to use.)

I am seriously considering getting a REALLY BIG stewpot. These are both 8 quarts and they just aren’t cuttin’ it anymore. I had to split the apples into two batches for the sauce, just to make ~5+ quarts of sauce. Lame.

In the end, though, it worked out nicely. I seasoned the two batches differently: one without anything but just a touch of sugar, the other with a whack of brown sugar and spices. The first batch (on the right in the pic below) tastes like tart green apples… which they were! The second batch (darker, on the right below) tastes like smoooooooth apple pie. Yeeeee-hum!

Have you ever cooked with tomatillos before? I’ve seen them forever at the grocery, and have been fascinated by their papery skins. They always make me think of the ‘ground cherries’ mentioned in one of the Little House on the Prairie books by Laura Ingalls Wilder. I forget which book it was in, but I have stuck in my memory her description of these ground cherries that were covered in a ‘papery skin’ that needed to be removed before they cooked them.

However, when I’ve investigated these little babies in the past, the stickiness of them made me put them right back in the bin.

But if you want real salsa verde, you must make sacrifices. Bring on the sticky.

Super easy to peel. I forgot to take a picture of these when cut. The interior looks a bit like a tomato – to which they are apparently NOT related (gooseberries, of all things) – but without the liquidity, and the flesh is a bit more foam-like when raw.

Oh these suckers are hot. But the colors are great:

The tomatillos release a huge amount of liquid when heated. This is the mix cooking down, with no added liquid. You can see how watery it got.

Tomatillos, yellow bell pepper, onion, cilantro, and a tiny amount of jalapeno.

Some vinegar and lime juice and salt go in, and some other things that I’m not remembering right at this moment.

Boiling water bath for 15 minutes. Result – mmmmmmmmmmmm!

I will definitely be making more of this! 2 lbs tomatillos + 1 onion (and other stuff) = 8 half-pints of salsa verde.

We had some last night with home-fried tortilla chips and taco salad. It was perfect. Great tart-tangy flavor and almost no heat. When we want to fire it up, we can just add a little fresh jalapeno.


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