Tomatillo Mexican Salsa

I had seen quite a few recipes using tomatillos, but didn't think much about them until Curly Willow Farm had them at the Farmers Market a few weeks ago.

I brought them home and tried a recipe I found last year in 'The Complete Book of Small-Batch Preserving' - a book which I really like and have used quite a bit.

I was hesitant to put the recipe on the blog - but tasted the salsa this week (after only 2 weeks of aging) - and it is very good. Give this a try next summer when tomatillos are at the market again.

Tomatillo Mexican Salsa

1/2 lb. tomatillos (about 7)
2 hot green chili peppers, seeded and chopped
3 cloves of garlic, minced
1/2 c. chopped red pepper
1/2 c. chopped onion
1/2 c. choppped carrot
1/4 c. each apple juice and apple cider vinegar
1/4 tsp. pickling salt
1/2 tsp. ground cumin
1 tbsp. granulated sugar

Remove husks from tomatillos and discard. Wash tomatillos and coarsely chop. Put into heavy saucepan; add remaining ingredients except sugar. Bring to a boil; reduce heat, cover and boil gently for 10 minutes. Add sugar, return to a boil and boil gently for 20 minutes or until salsa is thickened. Remove from heat.

Ladle salsa into prepared jars, put hot lids on followed by the rings - tighten slightly. Process 10 minutes for small jars.

Makes 2 cups

Note: I tripled the recipe with no problems:)

Tomato Pear Chutney

Today was sunny, but a bit blustery - a good day to make some chutney to enjoy in the winter! I made Tomato Pear Chutney - a family favorite that has won several times our local fair.

Funny story about the chutney division of the fair - it has become a 'friendly' competition between mom and I. We usually only enter if the other one is - and one year, neither of us said we were entering - and then we both did - and we both won again! Funny thing though - although I have won a couple of 1st place ribbons with this chutney - I don't think mom has - I think she has only won second with this recipe. She is a great cook and has won the chutney competition a couple other times - just with other recipes!

Enjoy this chutney - it is sweet and spicy - great with chicken and pork - or just out of the jar!

2 lbs. peeled tomatoes
2 lbs. firm, ripe pears, peeled and cored
1 large green pepper, seeded and chopped
1 large red pepper, seeded and chopped
2 c. firmly packed brown sugar
1 c. white vinegar
2 tsp. salt
1 ts. each ground ginger and dry mustard
1/4 tsp. cayenne pepper
3/4 c. coarsely chopped candied ginger
2 cans (about 8 oz.) water chestnuts, drained and sliced

Dice tomatoes and pears - you should have about 8 cups. Place pears in large pot (5 qts or more), along with peppers, sugar, vinegar and dry spices. Bring to a boil over high heat. Stir in tomatoes, reduce heat to medium and boil gently, uncovered and stirring often, until mixture thickens slightly - about 1 hour.

Stir in candied ginger and water chestnuts. Boil gently, uncovered and stirring often until thickened, about 10 - 15 minutes.

Prepare 4 pint jars, lids and rings. Fill jars, using table knife or small spatula to remove air bubbles. Wipe rim of jars, put hot lids on, then rings. Process for 5 minutes in canner. Label - and enjoy!