I'm a big believer in keeping projects. There are lots of advantages to staying busy and no advantages to being a couch potato. I've almost always got a few half finished projects. Right now, I've determined to learn to make green chili sauce using those green tomatillos.
I'm cooking from The Complete Book of Year-Round Small-Batch Preserving by Ellie Topp and Margaret Howards. A beautiful little book.
Tomatillo Mexican Salsa:
2 jalapenos, seeded and chopped
2 cloves garlic, minced
1/2 red bell pepper
1/4 large white onion
1/4 c. each: apple juice and cider vinegar
1/4 t. pickling salt
1/2 t. each ground cumin and dried oregano
1 T. granulated sugar.
Chop the vegetables coarsely in preparation for the food processor. Into the food processor and puree the vegetables, then add remaining ingredients. Of course, I had to stop to taste. Cleared my sinuses right out, but in a good way. Uncooked, the vinegar was strong, but the jalapenos was right there talking to me. Into a pot and bring to a gentle simmer. Maintain for 30 minutes.
Meanwhile prepare hot water canner with boiling water. Previously, I ran several 1/2 pint canning jars through the dishwasher. They sat on my counter most of a day. They heated in the hot water canner while I made this sauce. I heated and sterilized the lids in another pan, also. This recipe made 2 1/2 pints plus most of another cup. I filled the jars to within a 1/2 inch of head space, added the lids and bands and processed for 20 minutes. If you need more detail about canning, start with a basic canning book.
Meanwhile I started some Pacific Cod to cooking in a little olive oil and a good hard shake of salt and pepper. Dinner was Pacific Cod with Green Chili Sauce. For lunch, I used it as a spread on my sandwich bread then added tuna salad, lettuce from the greenhouse and a tomato slice. Pretty tasty. Remember to just get started.