I kept the other 1/4 raw to make sure the end product still had a nice green color.Ģ. F oven until the juices were sizzling out of them and they were slightly charred. Roasted 3/4 of the tomatillos in a hot 500 deg. To achieve a deep, slightly smoky flavor while canning salsa verde, I did two things:ġ. The only adaptations I made to the recipe were the spices and types of peppers. Using a recipe I slightly adapted from the Ball Blue Book Guide to Preserving, this Tomatillo Salsa Verde is a keeper. Let’s just call this liquid gold my friends.Ĭanning a batch of salsa verde, made from beautiful tomatillos (you’ll see at the farmers market with a husk coving them, and green skin underneath, resembling a green tomato), charred peppers, cilantro, and cumin, will be one of the best things you did all summer!Īfter having some amazing chicken and white bean enchiladas with a spicy salsa verde while on vacation in Playa Del Carmen with the boyfriend, I’ve wanted to recreate it.
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