| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Dutch |
Chiles, Condiments, Gourmet, Sauces |
6 |
Pints appr |
INGREDIENTS
| 36 |
|
Jalapeno peppers, stemmed |
|
|
and roasted |
| 12 |
|
Poblano peppers, stemmed and |
|
|
roasted |
| 24 |
|
Tomatillos, husked and |
|
|
washed |
| 2 |
|
Sweet onions, chopped |
| 8 |
|
Cloves garlic, chopped |
| 2 |
c |
Cider vinegar |
| 2 |
c |
Water |
| 4 |
T |
Sugar |
| 2 |
T |
Pickling salt |
| 4 |
|
Limes, juice only |
INSTRUCTIONS
1999
Wash and stem jalapeno peppers. Wash, stem, split, and seed poblano
peppers. Place peppers on a cookie sheet and broil until blackened
(or use bbq grill). Place blackened peppers in a large non-reactive
saucepan or dutch oven. Wash and quarter tomatillos; peel and chop
onion; peel and chop garlic; add to peppers, together with the
vinegar, water, sugar, and pickling salt. Bring to a boil, reduce
heat, and simmer for 45 minutes. Add lime juice and allow to cool.
Transfer mixture to a blender and process in batches, blending to a
medium-smooth consistency. Return sauce to the saucepan and return to
a boil. Reduce heat and simmer, partially covered, for approximately
20 minutes until mixture thickens. Pour into sterilized jars and
refridgerate or process by the water-bath method for ten minutes for
long term storage. Makes approximately 12 half pint jars. Posted to
MM-Recipes Digest by glmathews@worldnet.att.net on Jul 10,
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