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002 harvest eating show notes
Tomatillo salsa recipe
3 lbs tomatillos
1 lb rip plum tomatoes
1 large white onion
2 large jalepeno peppers
juice of two limes
3 garlic cloves
1 large bunch of cilantro
salt and pepper to taste
In a large bowl toss tomatillos, onion, peppers, garlic in a few tablespoons of oil, add salt and pepper, toss to coat with oil. Lay on a sheet pan that has been covered with foil. Roast, broil or grill to give these items a good blackening….
Toss into food processor and pulse a few times to reach desired consistency.
Add chopped cilantro, lime juice and re-season with salt and pepper.
6 cups of strawberries that have been smashed with a potato masher or run thru a food mill. Measure strawberries AFTER breaking them down.
8 cups super fine sugar
1 packet pectin
2 tablespoons lemon juice
pinch of kosher salt
In a stainless or enamled cast iron pot add berries, sugar, salt and lemon juice…bring to boil, reduce heat to simmer and cook for 45 minutes, stir often to make sure sugar is dissolved. Add pectin, stir well and continue cooking.
When it starts to thicken considerably your ready to process it into canning jars per instructions of the canning jar company.
My favorite tiller is Mantis Tiller, full disclosure-they are a sponsor and provide me tillers at no cost. However, they are awesome and I would buy one as they work really well, are easy to start, easy to carry and light.
Art Culinaire / French Ranges.com (Disclosure: They are a sponsor)