Roasted Salsa Verde
• 2 lbs. tomatillos, husks & stems removed (approx. 25-30 medium size)
• 4 garlic cloves
• 1 medium onion
• 2 small or 1 Sorrento Chilies
Place the tomatillos, peppers, onion and garlic on a foil lined baking sheet and put in a 500 degree oven for 15-20 minutes, until they are slightly charred and the tomatillos are soft, oozing, and are a pale yellow color.
• 1/2 lb. Poblano
Roast the Poblano While the roasted peppers are still hot, place them in a covered bowl or folded paper bag for 10 minutes to allow them to steam and make the peel easier to remove.
• 1/2 cup Flat leaf parsley, loosely packed
• 1 teaspoon cumin
• 1 teaspoon black pepper
• 1 teaspoon white pepper
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt
• 1/2 cup cider vinegar
• 1/4 cup bottled lime juice
Add all of the ingredients to a blender or food processor and puree them.
TO CAN: add blended salsa mixture to pot on stove top, bring to a boil, reduce heat, cover and simmer 15 minutes. Pour salsa into hot, sterilized pint or half pint jars, leaving 1/4 inch headspace. Process for 15 minutes in boiling water canner, Turn off heat and remove cover; leaving jars in hot water for 5 minutes. Remove jars carefully and rest on towel undisturbed for 12-24 hours. If any jars don't seal, store in fridge to use within 2 weeks; or freeze. Canned salsa tastes better if it's stored unopened for at least 1 month to allow flavors to blend and vinegar to mellow. Recipe may be doubled or tripled.
Apple Butter
Ingredients:
6 lbs apples
1-1/2 cup sugar
2 tsp. cinnamon
1/4 tsp. ground cloves
1/4 tsp nutmeg
Preparation:
1. Peel, core and slice apples.
2. Put the apples, sugar and spices in a crock pot (4 quarts or larger), cover and cook on high for one hour.
3. Remove the lid, and cook on low (stirring occasionally), until the apple butter reaches a spreadable consistency and is dark brown in color.
4. Transfer to hot, sterilized jars, taking care not to fill past the headspace line.
To Can: Process the jars for 10 minutes in a water bath canner. Refrigerate any jars that fail to seal properly.
Tips:
Use a variety of apples for the best flavor
Want to speed up the process? Turn your crock pot on high, and stir more frequently
Have a super-big crock pot? This recipe doubles and triples beautifully
Prefer to make your apple butter on the stove? No problem. Just set your pot to a low simmer. No recipe modifications are required
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