05 July 2018

Tomatillo Salsa Verde - For Streamlined Cooking

Tomatillo Salsa Verde - For Streamlined Cooking / www.delightfulrepast.com

My Tomatillo Salsa Verde might be a little different from those meant to be used as a salsa. I developed this formulation to be used in my recipes. It’s such a timesaver having jars of this in the freezer for days when I’m craving Chili Verde, for example, but don’t have the time or energy to make it the regular way.

As you might recall, I was crestfallen when Muir Glen discontinued their jarred crushed organic tomatillos that were such a timesaver. So my initial idea was to make my own and freeze it in jars. Then I thought how convenient it would be to have all the ingredients except the pork and the cilantro garnish made ahead.

So, working off my Chili Verde recipe, I came up with this recipe that makes just the right amount for two batches of Chili Verde. I divide it between two wide-mouth quart jars and pop them in the freezer, or use one now and freeze one.

Some of my favorite recipes can be quite time consuming, and I'm actually in the process of streamlining some of them so that we can enjoy them more often. So if that sounds good to you, be sure to follow me and stay tuned!


Tomatillo Salsa Verde - For Streamlined Cooking (this photo - the raw ingredients in a saucepan) / www.delightfulrepast.com

Tomatillo Salsa Verde


(Makes a little more than 6 cups)

2 pounds tomatillos, husked and quartered
1 medium (about 12 ounces/340 grams) yellow onion, cut into 1-inch chunks
1 27-ounce can whole mild green chiles
1 4-inch jalapeno pepper, halved lengthwise, seeds and ribs removed, coarsely chopped
1 teaspoon salt
1 teaspoon cumin
1 teaspoon oregano
1 cup (8 fluid ounces/237 ml) water
2 tablespoons fresh lime juice

1 In 3- to 3.5-quart saucepan, bring all ingredients to a boil. Reduce heat and simmer uncovered for 15 minutes or until tomatillos are tender and starting to fall apart. Let cool for 15 minutes.

2 Using an immersion blender, blend mixture until it reaches desired texture. If you don’t have an immersion blender, let it cool more and then transfer to a blender or food processor.

3 Refrigerate, if using within a few days. To freeze, put in wide-mouth quart jars or other glass freezer containers. When ready to use frozen salsa, transfer from freezer to refrigerator about 24 hours before.

Canning Jar Info: Sometimes I use four pint jars rather than two quart jars. A wide-mouth pint jar is freezer safe, but a pint jar does not hold a pint of food. The pint (2 cups or 16 fluid ounces) is the to-the-brim measure. The fill line for freezing is just a bit above the 12-ounce line, so you can put just a bit over 1.5 cups of food to be frozen.

Tomatillo Salsa Verde - For Streamlined Cooking / www.delightfulrepast.com
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Jean

46 comments:

Angie Schneider said...

A great idea! I should make a few jars too for the rainy days :-) Thanks, Jean!

Jean | DelightfulRepast.com said...

Thanks, Angie. I'm all for getting a head start on busy-day meals!

Tony Grant said...

Sounds and looks good, Jean. Is it Italian? Spanish.....?

Sherry said...

yUm..
you're speaking my love language. ;)

Richard Sheppard said...

Yes! So glad you posed this recipe Jean. I love chili verde but haven't made it because of the time factor (and the fact that my wife doesn't like pork). This recipe doesn't look like it'll take too long at all! I'm all in on this one (though my wife will still be out!).

Jean | DelightfulRepast.com said...

Thanks, Tony! It is Mexican.

Jean | DelightfulRepast.com said...

Thanks, Sherry. I know what you mean!

Jean | DelightfulRepast.com said...

Richard, thanks! I use this on chicken as well as pork. Does she eat chicken?

Richard Sheppard said...

Yes! She likes chicken. Soooo, I can make one with chicken and one with pork. :-)

kitty@ Kitty's Kozy Kitchen said...

Mmm the tomatillo salsa verde sounds delish, Jean. I do remember when you were so disappointed that Muir Glen discontinued it, but you came up with a great solution.

Jean | DelightfulRepast.com said...

That's great, Richard. It gets complicated when everyone eats differently. I remember your father being vegetarian, if I recall correctly.

Jean | DelightfulRepast.com said...

Thank you, Kitty! Yes, I tried to get them back on board, but apparently there weren't enough people as crazy about it as I was!

Sandi@ Rose Chintz Cottage said...

Jean, I haven't heard of Tomatillo Salsa Verde but it looks good. Like a green salsa instead of red. Hubby's not into spicy like I am and even I have to watch the spice now. Ever since the gallbladder came out, I seem more sensitive to spicy food. I wouldn't mind trying this on chicken since I don't eat pork. Have a great weekend.

Thomas "Sully" Sullivan said...

I have seen the Fountain of Youth and it is a sauce pan filled with green stuff! Now to dive in. Uh, Sully…I said “now to dive in.” Hmmm. Maybe tamale – I mean, tomorrow. Manana. Anything married to chili is married to me.

Jean | DelightfulRepast.com said...

Sandi, thank you. Right, this isn't overly spicy or hot. Of course, some might choose to turn up the heat with hotter chiles! Love it with chicken.

Jean | DelightfulRepast.com said...

Ooh, Sully, you've got me thinking about tamales now! This would be fabuloso on tamales!

Cocoa and Lavender said...

I love salsa verde and look forward to seeing your pork recipe! Thanks, Jean!

Jean | DelightfulRepast.com said...

Thanks, David. I'll be using this sauce a lot.

Louca por porcelana said...

Hi Jean!Great recipe!I stopped by to wish you a lovely weekend.Hugs!

Jean | DelightfulRepast.com said...

Thank you, Maristella. Hugs!

Margie said...

This is the first time that I've seen green salsa. It's perfect for a summer BBQ!

Phil in the Kitchen said...

This would be such a joy to have ready for use in so many recipes. Although tomatillos are not unheard of around here, they are quite rare. The next time I see some, then I know what to make. I'm currently making plenty of preserves and sauces with summer produce when I can find the time and any such recipe that's not too complex and lengthy will be most welcome. (Especially to my wife who has a large number of jobs around the house lined up for me when I can be bothered to leave the kitchen.)

Jean | DelightfulRepast.com said...

Thanks, Margie. I hope you'll whip some up!

Jean | DelightfulRepast.com said...

Phil, if you can find some tomatillos, get 3 kilos and make a triple batch of this, 6 jars, for your freezer--in case you can't find them again for a long time. I'd love to do a lot of canning in summer, but I can't stand the heat!

DUTA said...

Oh, those melodious italian names: 'tomatillo salsa verde', 'chili verde' - are a promise of delicious italian dishes worth a try in the kitchen. Thanks for sharing.

Jean | DelightfulRepast.com said...

Thank you, DUTA! Now you've given me an idea for a dish with my favorite penne pasta.

Mrs Shoes said...

This is awesome. Growing tomatillos makes me feel like a genius gardener, they are so easy.

Jean | DelightfulRepast.com said...

Thanks, Mrs Shoes. You will inspire me yet to get to work reviving my garden!

Gerlinde de Broekert said...

I have been looking for a good tomatillo salsa recipe and I think I just found it . Thanks Jean!

Jean | DelightfulRepast.com said...

Thank you, Gerlinde. I hope you like it.

Tea in Texas said...

Tea In Texas: Thanks for your wonderful comments on my post! Your question about the red and stripe runner was one I bought at Christmas at Home Goods. The gold and white stripe place mats are some I have had over 2O plus years. I bought these at the manufacturer for 25 to 50 cents along with other sets. I have been careful and only use the place mats every decade! Thanks for visiting and loved your questions!

Pam

Balvinder Ubi said...

I really like salsa verde and love to dip tortilla chips in it.

Jean | DelightfulRepast.com said...

Thanks, Pam.

Jean | DelightfulRepast.com said...

I do, too, Balvinder. I like Garden of Eatin' organic white corn tortilla chips.

Kitchen Riffs said...

Salsa Verde is SO GOOD! Love its flavor. Great idea to make it in bulk and freeze -- I do that all the time with pesto, and should do it with this, too. Thanks!

Jean | DelightfulRepast.com said...

Thanks, John. And thanks for reminding me, I need to get some pesto in the freezer soon.

Tarahlynn said...

Looks really tasty! Thanks for sharing with us at the To Grandma's house we go link party!

Jean | DelightfulRepast.com said...

Thank you, Tarah!

chickenruby said...

I'll pass this recipe onto my husband, he'd love this #triumphanttales

Jean | DelightfulRepast.com said...

Thanks, Suzanne. I hope he likes it. It can be used in sooo many ways!

JakiJellz said...

You really are very talented! Thanks for sharing with #TriumphantTales.

Jean | DelightfulRepast.com said...

Jaki, thank you so much.

Karen (Back Road Journal) said...

I find salsa verde a great sauce to keep on hand and your version is much quicker than what I've done. I'll have to give your simplified version a try.

Jean | DelightfulRepast.com said...

Thank you, Karen. I hope you'll give it a try and let me know how you like it. It sure makes getting a good meal on the table easy on even the busiest (or hottest!) day.

Miz Helen said...

Congratulations!
We have enjoyed featuring your awesome post at Full Plate Thursday! Hope you are having a great week and thanks so much for sharing with us!
Miz Helen

Jean | DelightfulRepast.com said...

Thanks so much, Miz Helen!

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