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brokenbar · January 21, 2009

I got my Grand Maje from "SeedPack" about two years ago.
http://www.seedpack.com/servlet/the-...o--dsh-/Detail

I grew Cisneros twice and it never did as well and didn't have the size as Grand Maje and Burgess Gigante (I should have used their full names in my previous post.) I planted it in two different areas thinking maybe it just did not care for the spot but it still didn't do as well.

I am happy to post my Verde Recipe. I will put it here but if a mod want's to move it...okee dokee.

Tomatillo Green Salsa
5 cups cored tomatillos or green tomatoes or a mixture of both, blended in food processor & then run through food mill to remove seeds
1 1/2 cups chopped long green chile's (like for chili rellenos) blended in food processor & then run through food mill to remove seeds
1/2 cup finely chopped jalapeños (more or less to taste)Blended in Food Processor & then run through food mill to remove seeds.
4 cups chopped onions , ½ cup chopped cilantro 6 cloves garlic run in Food Processor until throughly chopped
1 cup bottled lime juice
1 Tbsp ground cumin
3 tbs oregano
1 Tbsp salt
1 tsp black pepper

Bring chopped cored tomatillos or tomatoes to boil in a pot with water. Boil 5 minutes. Remove tomatillos/tomatoes and run through food mill. You can just run them through food mill but I find I like the consistency better when they have been heated and then run through food mill.
Combine tomatillos/tomatoes & all other ingredients in a large saucepan and stir frequently over high heat until mixture begins to boil, then reduce heat and simmer for 40 minutes, stirring occasionally until mixture is reduced by a 3rd. (If you prefer your Verde even thicker, just continue to simmer until desired consistency is reached.) Ladle hot salsa into pint jars, leaving 1/2-inch headspace. Adjust lids and process in a boiling water canner 15 minutes at 0-1,000 feet altitude; 20 minutes at 1,001-6,000 feet; 25 minutes above 6,000 feet. Yield: 5 pints

This can be frozen rather than canned but may need additional cooking to re-thicken.

A note about the lime juice...I have used vinegar and lemon juice and in my opinion, neither finished product tasted as good as the verde with the lime juice.

You can also slightly raise the number of Jalapenos or lessen the number and you may substitute other hot pepper varieties for the Jalapenos. It is VERY IMPORTANT not to change the ratio of vegies to lime juice because this recipe is tested safe for canning at the ratios given.

Salsa Verde & seeds...some recipes say no need to remove seeds, others say run through food mill. I personally prefer it with no seeds and I think it looks nicer in the jar.

This is my enchilada sauce and I have used this recipe for many, many years.

January 21, 2009	#7
brokenbar Tomatovillian™ Join Date: Jan 2009 Location: South Of The Border Posts: 1,169	I got my Grand Maje from "SeedPack" about two years ago. http://www.seedpack.com/servlet/the-...o--dsh-/Detail I grew Cisneros twice and it never did as well and didn't have the size as Grand Maje and Burgess Gigante (I should have used their full names in my previous post.) I planted it in two different areas thinking maybe it just did not care for the spot but it still didn't do as well. I am happy to post my Verde Recipe. I will put it here but if a mod want's to move it...okee dokee. Tomatillo Green Salsa 5 cups cored tomatillos or green tomatoes or a mixture of both, blended in food processor & then run through food mill to remove seeds 1 1/2 cups chopped long green chile's (like for chili rellenos) blended in food processor & then run through food mill to remove seeds 1/2 cup finely chopped jalapeños (more or less to taste)Blended in Food Processor & then run through food mill to remove seeds. 4 cups chopped onions , ½ cup chopped cilantro 6 cloves garlic run in Food Processor until throughly chopped 1 cup bottled lime juice 1 Tbsp ground cumin 3 tbs oregano 1 Tbsp salt 1 tsp black pepper Bring chopped cored tomatillos or tomatoes to boil in a pot with water. Boil 5 minutes. Remove tomatillos/tomatoes and run through food mill. You can just run them through food mill but I find I like the consistency better when they have been heated and then run through food mill. Combine tomatillos/tomatoes & all other ingredients in a large saucepan and stir frequently over high heat until mixture begins to boil, then reduce heat and simmer for 40 minutes, stirring occasionally until mixture is reduced by a 3rd. (If you prefer your Verde even thicker, just continue to simmer until desired consistency is reached.) Ladle hot salsa into pint jars, leaving 1/2-inch headspace. Adjust lids and process in a boiling water canner 15 minutes at 0-1,000 feet altitude; 20 minutes at 1,001-6,000 feet; 25 minutes above 6,000 feet. Yield: 5 pints This can be frozen rather than canned but may need additional cooking to re-thicken. A note about the lime juice...I have used vinegar and lemon juice and in my opinion, neither finished product tasted as good as the verde with the lime juice. You can also slightly raise the number of Jalapenos or lessen the number and you may substitute other hot pepper varieties for the Jalapenos. It is VERY IMPORTANT not to change the ratio of vegies to lime juice because this recipe is tested safe for canning at the ratios given. Salsa Verde & seeds...some recipes say no need to remove seeds, others say run through food mill. I personally prefer it with no seeds and I think it looks nicer in the jar. This is my enchilada sauce and I have used this recipe for many, many years. __________________ "If I'm not getting dirty, I'm not having a good time."