rathbone
Lovin' The Homestead
This recipe is for Green Enchilada Sauce.
Notice the tomatillos. I believe some people call them husk tomatoes. They are really a berry. When you buy them, you just peel off that papery husk.
Place 1 lb. of tomatillos and 1 jalapeno in just enough water to cover them. Boil until the tomatillos are soft and squishy. This won't take more than about 15 minutes. (yes you will notice I have many more than 1 jalapeno in there - I will make a mild salsa for my children, and then add in extra jalapenos for my husband's palate)
Place all the tomatillos and one jalapeno in the blender. Add 1/4 cup of chicken broth if you have it - if not, add that amount of the water you just boiled the tomatillos in. Add two cloves of garlic (I usually finely dice it first). Cover and blend. Add a pinch of salt and taste it to see if the salsa needs more salt and also if it is spicy enough for you. Isn't it a beautiful color? Exactly the same shade of green as jadite dishes.
In a medium sized pot, heat 1 tablespoon of oil (your choice). Add the salsa you just blended and cook 5 minutes.
YOU JUST MADE SALSA!!!
NOW THE ENCHILADAS: I am assuming most of you know how to make an enchilada - but you know what they say about backside-Ume. If anyone is interested in a recipe to make enchiladas, let me know and I will post one.
CAUTION #1 You probably already know this but don't ever blend hot liquids. The top on the blender will fly off and hot stuff will be flung to kingdom come. Yes, I found this out the hard way when I was first learning to cook.
CAUTION #2 Chiles have capsaicin in them - that is what makes them spicy. This is in an oil so try not to get it on your skin. Some people wear rubber gloves. I do not. However, I wash my hands thorougly after handling chiles and I never, ever rub my eyes. Yes, I learned this one the hard way also.
Notice the tomatillos. I believe some people call them husk tomatoes. They are really a berry. When you buy them, you just peel off that papery husk.
Place 1 lb. of tomatillos and 1 jalapeno in just enough water to cover them. Boil until the tomatillos are soft and squishy. This won't take more than about 15 minutes. (yes you will notice I have many more than 1 jalapeno in there - I will make a mild salsa for my children, and then add in extra jalapenos for my husband's palate)
Place all the tomatillos and one jalapeno in the blender. Add 1/4 cup of chicken broth if you have it - if not, add that amount of the water you just boiled the tomatillos in. Add two cloves of garlic (I usually finely dice it first). Cover and blend. Add a pinch of salt and taste it to see if the salsa needs more salt and also if it is spicy enough for you. Isn't it a beautiful color? Exactly the same shade of green as jadite dishes.
In a medium sized pot, heat 1 tablespoon of oil (your choice). Add the salsa you just blended and cook 5 minutes.
YOU JUST MADE SALSA!!!
NOW THE ENCHILADAS: I am assuming most of you know how to make an enchilada - but you know what they say about backside-Ume. If anyone is interested in a recipe to make enchiladas, let me know and I will post one.
CAUTION #1 You probably already know this but don't ever blend hot liquids. The top on the blender will fly off and hot stuff will be flung to kingdom come. Yes, I found this out the hard way when I was first learning to cook.
CAUTION #2 Chiles have capsaicin in them - that is what makes them spicy. This is in an oil so try not to get it on your skin. Some people wear rubber gloves. I do not. However, I wash my hands thorougly after handling chiles and I never, ever rub my eyes. Yes, I learned this one the hard way also.
It's not acidic enough to can.
The jalapenos we grew in are garden were smokin' hot! So next time I'll add a couple more..
