Smoky Spicy Tomatillo Salsa Verde Aka Canned Green Hell Recipes

Steps:

• Whether you choose the verdant, slushy, herby freshness of the all-raw tomatillo salsa or the oil-colored, voluptuous, sweet-sour richness of the roasted version, tomatillos are about brightening tang. The buzz of the fresh hot green chile adds thrill, all of which adds up to a condiment most of us simply don't want to live without.
• For the All-Raw version: Roughly chop the tomatillos and the chiles. In a blender or food processor, combine the tomatillos, chiles, cilantro and 1/4 cup water. Process to a coarse puree, then scrape into a serving dish. Rinse the onion under cold water, then shake to remove excess moisture. Stir into the salsa and season with salt, usually a generous 1/4 teaspoon.
• For the Roasted version:
• Preheat a broiler.
• Roast the tomatillos and chiles on a baking sheet 4 inches below a very hot broiler until darkly roasted, even blackened in spots, about 5 minutes. Flip them over and roast the other side, 4 to 5 minutes more will give you splotchy-black and blistered tomatillos and chiles. In a blender or food processor, combine the tomatillos and chiles, including all the delicious juice that has run onto the baking sheet. Add the cilantro and 1/4 cup water, blend to a coarse puree, and scrape into a serving dish. Rinse the onion under cold water, then shake to remove the excess moisture. Stir into the salsa and season with salt, usually a generous 1/4 teaspoon.

Steps:

• Place all ingredients in a food processor or blender, and puree.
• yield: about 2 cups.

Steps:

• Put all ingredients into a blender.
• Process till pureed.

Steps:

• Prepare canner, jars and lids.
• In a food processor place the first 6 ingredients, pulsing till very small pieces. It will be a tight fit. You can start to pulse to give more room then add additional ingredients.
• In a large stainless saucepan combine all the ingredients.
• Bring to a boil, reduce heat to medium high heat, stirring often to prevent sticking.
• Cook for 10 minutes.
• Ladle hot salsa into hot jars leaving 1/2 inch head space.
• Wipe rims, center lids and screw on band to fingertip tight.
• Place jars in canner, cover and bring canner to a boil.
• Process for 15 minutes.
• Turn off heat, remove lid of canner and let jars sit for 5 additional minutes.
• Remove jars, cool, label and store.

Steps:

• Remove papery husks from tomatillos and rinse well.
• Cut in half and place cut side down on a foil-lined baking sheet.
• Place under a broiler for about 5-7 minutes to lightly blacken the skin.
• Place tomatillos, lime juice, onions, cilantro, jalapeno peppers and sugar in a blender (or food processor) and pulse until all ingredients are finely chopped and mixed.
• Season to taste with salt.
• Keep in refrigerator.
• Serve with chips or as a salsa accompaniment to Mexican dishes.

Steps:

• Place all ingredients in a food processor or blender, and puree.