August 6, 2012 by hoosieroutwest
When Greg and I first moved to Seattle we lived in a not so nice area. It wasn’t dangerous it just wasn’t that nice. However there was a great little Mexican place not far from our apartment where we spent many evenings.
My favorite dish there was Enchiladas Verde, it’s actually my go-to dish at most Mexican restaurants. I tend to judge them on their verde sauce. Now that we’ve moved closer to Seattle and in a much nicer part of town we don’t make it to that little Mexican place very often.
I’ve been having a craving for verde sauce. During my last trip to the fruit stand they happened to have a killer price on tomatillos and I knew it was time to try my hand at a salsa verde recipe I’ve been sitting on.
The plus side to this recipe is that it’s a canning recipe and makes 3 pints of sauce (which is about 3 recipes of enchiladas verde). That means three meals basically made in one afternoon – awesome.
adapted from Canning for a New Generation by Liana Krissoff
Makes about 3 pints
3 ½ pounds tomatillos, papery husks and stems removed, rinsed
1 medium white onion, peeled and cut into 1-inch chunks
5 large Serrano chiles
5 large cloves garlic, peeled
1 firmly packed cup roughly chopped fresh cilantro
2/3 cup fresh lime juice
1 tablespoon kosher salt, or to taste
Preheat the oven to 500°.
Prepare for water-bath canning: Sterilize the jars and keep them hot in the canning pot, put lids in heatproof bowl.
Put all the vegetables (tomatillos, onion, peppers and garlic) in a single layer in baking dishes or on rimmed baking sheets and roast for 20-35 minutes, turning occasionally, until blackened in spots and the tomatillos are soft, collapsed and leaking.
Working in batches, puree the vegetables and their juices, along with the cilantro, in a blender, covering the lid with a towel to prevent the hot liquid from exploding.
Put the puree in a wide, 6-8 quart preserving pan or other nonreactive pot and stir in the lime juice and salt. Bring to a boil.
Ladle boiling water from the canning pot into the bowl with the lids. Using a jar lifter, remove the sterilized jars from the canning pot, carefully pouring the water from each one back into the pot, and place them upright on a folded towel. Drain the water off the lids.
Ladle the hot sauce into the jars, leaving ½ inch headspace at the top. Use a damp paper towel to wipe the rims of the jars, then put a flat lid and ring on each jar, adjusting the ring so that it’s just finger-tight. Return the jars to the water in the canning pot, making sure the water covers the jars by at least 1 inch.
Bring to a boil for 5 minutes to process. Remove the jars to a folded towel and do not disturb for 12 hours. After 1 hour, check that the lids have sealed by pressing down on the center of each; if it can be pushed down, it hasn’t sealed, and the jar should be refrigerated immediately. Label the sealed jars and store.
Don’t skip the broiling process but do keep an on your vegetables. If some look like they’re finishing up before others and starting to get too done, feel free to pull them out of the oven and leave the rest in until they’re finished.
Be careful when boiling the salsa, I definitely got nipped by hot salsa when I was stirring it.