natural living | Incidental Farm Girl
  • Blog
  • About
    • Contact
    • A Mom's Life
  • Homesteading
    • Videos
    • Organic Gardening
    • Chickens on the farm
    • Rabbits on the Farm
  • Homemaking
    • In the Home
    • Home Birth
    • Parenting
    • Recipes
    • Do It Yourself (DIY)
  • Home School
  • Natural Living
    • Homeopathy
  • Cedar's Story
    • Our Story
    • Facts
  • Opinions/Editorials
  • 30 days to Natural Living
  • The Way Grandma Used To...

Salsa Verde

8/6/2014

0 Comments

 
   I have always loved mexican food.  I really enjoy enchiladas verdes, you know the chicken enchiladas with a green tangy sauce poured over the top of them.  So, I wondered how to grow tomatillos.  The tomatillo is a cousin of the tomato but will not cross pollinate with tomatoes.  It also doesn't really taste like a tomato at all though it looks like a small green tomato when ripe.  And no, you cannot substitute green tomatoes for tomatillos in verde sauce.
  First things first, I tried to grow the tomatillos from seed....didn't work so well.  So, I ended up buying the plants from an heirloom organic grower.  They are really cool little plants that have paper lantern type bells that form and then the tomatillo fruit grows inside until it reaches maturity and splits the paper-like casing.
Picture
   Here is about 1 1/2 pounds of the ripe tomatillos.  They have a kind of sticky substance between the paper casing and the tomatillo so it makes your fingers really sticky.
Picture
   All I did was wash and quarter the tomatillos and put into a casserole dish with a drizzle of olive oil to keep it from sticking.
Picture
Picture
I added 1 diced up onion, 1 jalapeno, 2-3 cloves of garlic, and a fist full of cilantro.  I then put it in the oven at 350 until it roasts and bakes down to something like you will see in the next picture.  This took about 45 minutes to an hour.

Picture
  The final step was to scrape out the roasted concoction and pulse it in a food processor.  Excuse my dinosaur of a food processor, but it still works!
Picture
The result was a tangy, slightly spicy verde sauce that worked very well on our enchiladas.  It was way better than the store bought stuff I usually use.  Next go round I am going to freeze some like I do my chicken broth (see how here) and maybe try canning some too.
Picture
0 Comments



Leave a Reply.

    Want to be "In the Know?"

    * indicates required
    Great selection of bulk herbs, books, and remedies. Articles, Research Aids and much more.
    Picture
    Picture

    Author

    Wife to a wonderful husband, Daughter of the King, Mother of 6 (one with an xtra chromosome), and an incidental farm girl.

    Categories

    All
    30 Days To Natural Living
    A More Natural Way 30 Days To Natural Living
    BIG Family Living
    Chickens
    DIY
    Down Syndrome
    Essential Oils
    Farm Fresh Recipes
    Gardening
    Homeopathy
    Homeschooling
    Homesteading
    Life On The Farm
    Opinions/Editorials
    Our Homebirth Story
    Parenting
    PIgs On The Farm
    Raising Rabbits
    The Way Grandma Used To...

    Archives

    March 2017
    February 2017
    January 2017
    December 2016
    November 2016
    October 2016
    September 2016
    August 2016
    July 2016
    June 2016
    May 2016
    April 2016
    March 2016
    February 2016
    January 2016
    December 2015
    November 2015
    October 2015
    September 2015
    August 2015
    July 2015
    June 2015
    May 2015
    April 2015
    March 2015
    February 2015
    January 2015
    December 2014
    November 2014
    October 2014
    September 2014
    August 2014
    July 2014
    June 2014

Proudly powered by Weebly