Canning tomatillo salsa.... inspired tips?
My first time canning tomatillo salsa so I welcome suggestions. I am an experienced 'canner' so don't need help with that.
Planning to use tomatillos, white onion, garlic, serranos, cilantro, sugar and seasoning as required plus some lemon juice for acidification. .
Any suggestions? Thinking of adding some cumin, Mexican oregano. How coarse/fine to make it, I use a Roma food strainer and can do either?
I would like to roast the tomatillos but it ain't going to happen as there will be 20lb of them unless you have a very good reason why I should. I will roast the white onion and garlic.
I blanch tomatillos when making a salsa. A big pot of boiling water and rotate them through, for me no more than 5 minutes in the water.
Cumin, not something I would use. Tomatoes yes, tomatillos no.
I also don't really care for mexican oregano and I live in Mexico.
If you keep it a simple, basic salsa you can always jazz it up as needed and as required.
I can a salsa verde with tomatillos, white onion, garlic, chiles (whatever I have on hand), cilantro, cumin, Mexican oregano, lime juice and salt/pepper. No sugar. I roast the tomatillos, onion, garlic and chiles. Puree in a blender with the cilantro, put it in a pan and add the lime juice, salt, pepper, cumin and oregano. Boil for a few minutes and adjust seasonings to taste. I might add a touch of sugar at the end to balance the flavor if it needs it.
I think the tomatillos need to be roasted to bring out the flavor and get the right texture.
I love a roasted salsa verde instead of boiling. This Bayless recipe is my favorite [and no sugar in such a salsa.] You roast all the ingredients except for the cilantro. The results are smokey goodness. I make gallons of this when tomatillos are in season and store in 1/2 cup ziplocs.
Can you post back about canning it? Maybe I should go that route this year to save on freezer space.
Nothing "Inspired" but,
I would the Cumin and Sugar.
The Tomatillos should have enough Acid on their own.
I would not use a Food Mill you are not looking to remove the Seeds and such.
I Roast it all in a Hot Oven, Tomatillos, Sliced Onion, Whole Garlic Cloves, Poblanos, Serranos and Mexican Oregano (not much though) till a little blistered and charred.
Then Grind with Cilantro in a Food Processor or a Blender.
Return it to a Pot to simmer and adjust seasoning.
10 quarts canned today. I did end up roasting the tomatillos, all 25lbs, not as much of a PITA as I expected. I got a good thick salsa using the food mill. Thanks for all the ideas.