Thursday, August 19, 2010

¡Fire Roasted Salsa Verde!

I have a fantasy of opening my pantry to find 52 jars of plain diced tomatoes, one per week for a whole year. Since finding out store-bought tomatoes contain high levels of BPA due to the acidity of the contents, we have sworn off canned tomatoes- a former staple of our pantry. Fresh tomatoes have replaced them, but won't be in season forever. It was my intention to do this project for the can-jam, but local Florida tomato prices are still a bit high, so I've decided to put off the larger venture until fall when tomatoes are both juicier and less expensive..
So, for this month's Click for tigress can jam food blog challenge here is a fun version of Salsa Verde, and because we were already grilling corn, we threw the chiles on, too, for some extra fire roasted flavor. My only regret is not doubling the recipe!

3 1/2 pint jars, lids and rings, sterilized
5 tomatillos
segments of 1 giant lime (or 3 small ones)
1/2 large white onion, diced
5 cloves garlic, minced
1 poblano chile
3 jalapeno chiles
1 tsp salt
1 tsp sugar (optional, depending on sweetness/sourness of your tomatillos)
1/4 tsp coriander
1/4 tsp oregano
1/4 tsp white pepper
2 Tbsp cilantro, chopped

Grill or broil chiles until charred, steam in a bag and remove skin; dice with membranes for hot salsa, remove membranes for mild salsa. Puree 3 tomatillos and lime segments in a blender then push through a sieve, reserving juices. In a medium pot reduce juice to about 1/4 cup. Dice remaining 2 tomatillos and add to juice with onion, garlic, chiles and spices. Bring to a low simmer (just enough to cook out a bit of the rawness) and stir in cilantro. Ladle salsa into sterilized jars and process for 10 minutes.


  1. Elle, this looks so good, especially now that garden harvests are going crazy. A fine way to put all this good stuff to use. Thanks for the recipe!

  2. Looks delish - I will have to try this one.

  3. So jealous you can get all these wonderful fresh tomatillos and chile peppers!!! In Germany, I can get canned tomatillos and dried chile peppers only. Maybe I should start growing my own?! Anyway, great job on the challenge!

  4. I'm the founder/moderator for Punk Domestics (, a community site for those of use obsessed with, er, interested in DIY food. It's sort of like Tastespotting, but specific to the niche. I'd love for you to submit this to the site. Good stuff!

    P.S. I normally scoff at cutesy blog names, but yours cracks me up. Well done.