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-   -   Salsa Violeta (purple tomatillo salsa) (http://www.tomatoville.com/showthread.php?t=20211)

brokenbar October 24, 2011 05:00 PM

Salsa Violeta (purple tomatillo salsa)
 
Salsa Violeta

From Spain comes this great alternative salsa recipe. The combination of sweet & hot makes this a flavorful sauce served over cooked chicken breasts or slices of pork roast.

16 cups processed purple tomatillo’s (Dropped in boiling water for 5 minutes and run through food/tomato mill.)

8 cups seeded, chopped bell peppers or long, green mild chili’s

1 ˝ cups lime juice

1 cup any red wine

4 cups sugar

2 tblsp cumin

5 tblsp oregano

2 tblsp sea salt

2 tsp black pepper

Jalapenos to taste ( I use ten, seeded and diced for a “medium” hot flavor)

Add all ingredients to large pot. Bring to boil, lower heat, simmer 30 minutes.

Drain through colander reserving liquid. Place solids in large pot and add reserved liquid until desired consistency is achieved. I end up only using about 1/3 of the liquid so I have a nice thick salsa.

It is necessary to drain excess liquid as cooking the mixture too much dims the vibrant purple color.


Fill pint jars and process 15 minutes in a boiling water bath.

I grew a large purple tomatillo from Baker Creek. These were golf-ball sized to even bigger. They are considerably larger than the standard jaw breaker sized purple tomatillos you usually see.

BW_AustinTX November 2, 2011 03:22 PM

Thanks for the recipe. I plan on growing purple tomatillos this coming spring.
Do you remember the name of the tomatillo in the catalog? They seem to have a few.

This sounds really great, and I am sure it looked great too.

Also, would you have any photos of the plants or salsa to share?

brokenbar November 2, 2011 10:36 PM

Baker Creek Heirlooms


Tomatillo Purple

TL101
(Physalis subglabrata) Beautiful purple fruit, large size. Many are a bright violet color throughout their flesh. Much sweeter than the green types; it can be eaten right off the plant. Turns purple when ripe; rare!



I picked several flats and removed the husks and let them ripen to a deep Merlot color indoors. I also made a batch that I chopped in the food processor and I liked the consistency better than the tomatillos run through the food mill

I also did not dip the ones I ran through food processor in boiling water and they remained a much darker purple, even through the boiling water bath.

You can also add or subtract the amount of sugar to your preference. Mine were pretty darn sweet so I only used two cups of sugar.

This salsa looks GORGEOUS over the white chicken breasts or the the white pork.

The juice stains like a son-of-a-gun (kind of like Pomegranate...)

I canned mine in 1/2 pints because a little goes a long way over the meats.

Lcottomsvcs June 25, 2012 08:31 PM

First tomatillos! I am making brokenbar's recipe tomorrow, adjusted for quantities. Looking forward to yummy purple salsa!


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