Tomatillo salsa Q's????

Discussion in 'Homesteading Questions' started by Danaus29, Aug 10, 2009.

  1. Danaus29

    Danaus29 Well-Known Member Supporter

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    Also asked this question in preserving the harvest but didn't get any replies.

    Got the tomatillos picked. They aren't ripe but all the sites said they ripen better after picking. They all also say to cook the tomatillos before making the salsa. I want to know, would it be ok to just chop, mix, and can the salsa or should it be cooked even if I am canning it? And could I chop, mix, and freeze the ingredients before canning with no change in taste? I know everything will be mushy but since salsa verde is supposed to be run through a blender mushy is ok.

    What I want to do is mix the tomatillos with roma tomatoes, hot peppers, and garlic with lemon juice and can that as a salsa. If it ends up nasty and I hate the taste, oh well. But I don't know which way to do it. I've never canned myself and haven't tried my pressure cooker (I do my canning at Mom's) so I'm a little leary. If chopping and freezing will be ok I can have it all mixed and ready and have Mom help me can it. Or I can try canning water like everyone says before doing the salsa.

    It will be a few days yet before the romas and the tomatillos are ripe but I would like to know which way to go before I have to chop fruit.
     
  2. jen74145

    jen74145 Well-Known Member Supporter

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    I always use them raw for salsa, but salsa here never makes it to the canning stage so I can't help you there.

    Salsa verde, I'd probably smush up and put in ziplock bags to freeze... but I wonder if it would be strange after that? I'd try a litle batch first, even if you have to buy tomatillos so you don't waste a whole crop of them.
     

  3. Danaus29

    Danaus29 Well-Known Member Supporter

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    I've got more coming on, if I can beat the squirrels to them.

    How well does it keep in the fridge? I've got a lot of tomatillos and romas.
     
  4. Paquebot

    Paquebot Well-Known Member

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    Ball Blue Book calls for simmering all ingredients for 10 minutes before proceeding with other canning steps. That's the only way I've made tomatillo salsa. Some like to eat them raw but I don't.

    As for picking them unripe, I never do. I wait for them to fall off and ripen on the ground. Don't think that they have a time limit after falling as they are usually still good a month later. In other words, you won't have to rush into using them.

    Martin
     
  5. Danaus29

    Danaus29 Well-Known Member Supporter

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    I can't let them fall and ripen on the ground. The squirrels are all too eager to pick them first.

    I know for water bath canning it calls for cooking the salsa first then hotpacking it into jars. I can do waterbath myself. I just thought pressure canning would be better if I mix tomatillos and tomatoes. I'll have to do some more recipie research. And I do intend to use the lemon juice. I don't have a problem simmering regular canned tomatoes for half an hour but I don't want to have to simmer the salsa after opening the jar and before eating it.
     
  6. WildernesFamily

    WildernesFamily Milk Maid

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    We made tomatillo salsa last year for the first time using the Ball's Blue boook recipe and the water bath method. Our tomatillos were not all fall off the plant ripe, in fact, the majority were probably picked off the plant.

    I don't know about adding the tomatoes... I think you can replace some of the tomatillos with green tomatoes?

    I will tell you this about the tomatillo salsa we made:

    1. It didn't come out mushy at all (water bath method.)
    2. EVERYONE in this household, from the then 4 year old all the way up to my teenage DD and hubby LOVED the salsa.
    3. It got even better with age :D

    Do you have a Ball's Blue Book? Follow the directions in there for water bath canning. The first time you can feels a bit scary, but once you get the hang of it you'll be fine!
     
  7. Danaus29

    Danaus29 Well-Known Member Supporter

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    Yes, I have a Ball Blue Book. I didn't really want to use green tomatoes, blech. I can use partially ripe Romas which is what I thought about using. The tomatillos don't taste too bad green, I ate one a few days ago to try it. I guess I will be the first to mix them. Hmmm. I'll have to let you know how it turns out. I guess I'll have to use dehydrated garlic, I can't find the cloves I planted in the spring, the rhubarb got too big and covered them. And I'll have to use store bought dried oregano.
     
  8. WildernesFamily

    WildernesFamily Milk Maid

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    Let us know how it comes out! I am somewhat envious... we had a hailstorm come through last Friday that pretty much destroyed our vegetable garden. Our tomatillos were still small and just about all of them (and the leaves) were knocked off our beautiful tomatillo plants... no tomatillo salsa for us this year! :Bawling:
     
  9. Paquebot

    Paquebot Well-Known Member

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    The final salsa batch of 2008 was equal to about 20 pints, canned in 13 - 1½ pint jars. Being the tail end of the season, wasn't enough tomatillos to make as planned with just those. Ended up with about a third being diced ripe Roma tomatoes. Turned out so good that there are 3 times as many tomatillo plants this year.

    I might add that the previous 3 batches last year all had about a pound of tomatillos to every 4 or 5 pounds of tomatoes.

    Martin
     
  10. mnn2501

    mnn2501 Dallas

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    We use raw tomatillos for our salsa, but always eat it right away, nothing better than fresh and our growing season is longer than average. We mix 1/2 tomatillos and 1/2 Roma tomatoes -red and ripe never green (usually 3 or 4 of each), onions, garlic, cilantro, lime juice, a carrot, jalapeno pepper, and a couple shakes of Lawry's Seasoning salt, and rough chop it all up in a vita-mixer
     
  11. Danaus29

    Danaus29 Well-Known Member Supporter

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    Well, it's done. Took me about 2 hours (hand chopped everything, bleh) but I did it. I think it's about 2 pints. I used a bunch of roma tomatoes, a few handfulls of tomatillos (cooked for 5 minutes), 2 peppers roasted and peeled (I don't know what kind, long triangular and mild. My brother grew them.), a little lime juice (I think lemon would be better), some dried minced garlic (all I had, no fresh here today), and some thyme (I know, oregano is what you're supposed to use. All I had was thyme and I tasted a bit before I added it to all of it. Not going to use cilantro, yuck!). It's a bit on the juicy side but the flavor wasn't bad. It looks pretty too, red and green and white.

    Now all I need is for everyone to get hooked on it. Then I can spend more time fixing it than it takes for them to eat it.
     
  12. Paquebot

    Paquebot Well-Known Member

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    Oregano over cilantro? Those are the two which generally distinguish between salsa and spaghetti sauce. I personally would not think of using oregano in my salsa mixes. It can be too powerful and mask some of the other good tastes. Cilantro doesn't do that. It's one of the reasons why any tomato can be made to taste good in spaghetti sauce whereas the tomato or tomatillo should be the main taste in salsa.

    Martin
     
  13. Danaus29

    Danaus29 Well-Known Member Supporter

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    IMO, cilantro tastes like dish soap. One of the most disgusting things I have ever eaten.