10-20-2014, 02:32 PM
Glad for that, but I was actually quoting tidbits from that history article I linked. I believe their bottom line was "spiced ham".
Do ya'll realize the Python skit originated the internet term Spam? It's referenced in there too. Talk about funny!
As for the Verde Kory, can't give you exact measures, because, well - I don't have them. Plus each batch is "unique". First year growing Tomatillos, and wow - they produce! Don't have a fancy PDF, maybe I should make one. *(ok, made a word doc)
[inline "Green Salsa and Chips - 400.jpg"]
Big bowl of Tomatillos, peel the husks, wash
chop some onions, yellow or white, or both
chop some garlic cloves. big ones!
put that in a pot on some heat. Add a cup or two of water. Have found the tomatillos release a lot of juice, so been trying to pare down the added water.
Chop a handful of fresh oregano maybe some thyme, turn it in
add a tablescoop of sea salt, maybe some sugar
a dash of cumin, bit of chili powder too.
chop some cilantro, but don't add it till the end
Peppers: ahead of time, roast some sweet green bells on the grill, peel the blackened skin. Deseed.
chopped up fresh hot peppers. I have a mix of jalapeno, chili, and anaheims.
Let this heat and steep for quite some time. Gotta turn in the tomatillos at first to get them all wilty. I let the onions soften all the way down. I hit it with high heat at first, then down to low.
Just before turning off the heat, add most of the cilantro, and a cup of vinegar. Cider, white wine, rice, white - mix of any/all. Then add the last cilantro and turn off the heat. A spritz of lemon juice can be ok too.
One batch I heaped in some spoonfuls of horseradish after the heating. The root kind, not the creamy stuff.
Let it cool some, then blend. I blend the whole batch into another bowl, stir and THEN decant to jars for canning. End up with 5-6 pint jars.
[inline "Spicy Salsa Verde - 400.jpg"]
Do ya'll realize the Python skit originated the internet term Spam? It's referenced in there too. Talk about funny!
As for the Verde Kory, can't give you exact measures, because, well - I don't have them. Plus each batch is "unique". First year growing Tomatillos, and wow - they produce! Don't have a fancy PDF, maybe I should make one. *(ok, made a word doc)
[inline "Green Salsa and Chips - 400.jpg"]
Big bowl of Tomatillos, peel the husks, wash
chop some onions, yellow or white, or both
chop some garlic cloves. big ones!
put that in a pot on some heat. Add a cup or two of water. Have found the tomatillos release a lot of juice, so been trying to pare down the added water.
Chop a handful of fresh oregano maybe some thyme, turn it in
add a tablescoop of sea salt, maybe some sugar
a dash of cumin, bit of chili powder too.
chop some cilantro, but don't add it till the end
Peppers: ahead of time, roast some sweet green bells on the grill, peel the blackened skin. Deseed.
chopped up fresh hot peppers. I have a mix of jalapeno, chili, and anaheims.
Let this heat and steep for quite some time. Gotta turn in the tomatillos at first to get them all wilty. I let the onions soften all the way down. I hit it with high heat at first, then down to low.
Just before turning off the heat, add most of the cilantro, and a cup of vinegar. Cider, white wine, rice, white - mix of any/all. Then add the last cilantro and turn off the heat. A spritz of lemon juice can be ok too.
One batch I heaped in some spoonfuls of horseradish after the heating. The root kind, not the creamy stuff.
Let it cool some, then blend. I blend the whole batch into another bowl, stir and THEN decant to jars for canning. End up with 5-6 pint jars.
[inline "Spicy Salsa Verde - 400.jpg"]