Physalis salsa
Votes: 15
Time: 1 hour 10 min.
Complexity: average
Quantity: 4 (230 ml) jars
Complexity: average
Quantity: 4 (230 ml) jars
Tomatillos are the main ingredient in Mexican salsa verde. Although typically made with raw vegetables, this salsa only needs to be cooked briefly to be canned, giving you a jar of delicious sauce that pairs well with almost anything. Eat it with meat, fish, use it in Mexican dishes like tacos or burritos, or simply dip it into corn chips or tortillas and enjoy. The flavor is excellent, just the right amount of heat and spice. The only regret you'll have is that you didn't make enough.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 large poblano pepper, stemmed, seeded and halved
- Half a large onion, cut into 4 pieces
- 4 cloves of garlic
- 1 kg of peeled physalis
- 0.5 tsp ground cumin
- 1/4 cup freshly squeezed or store-bought lime juice
- 1 tbsp distilled white vinegar 5%
- 1.5 tsp sugar
- 3 red jalapeños, thinly sliced (with seeds)
- Chopped fresh cilantro, for serving (optional)
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Cooking the dish according to the recipe:
- Sterilize four 240 ml jars with lids.
- Preheat the oven to broil. Place the poblano pepper halves, skin side up, on a baking sheet lined with parchment paper, along with the onion and garlic. Broil until the peppers are charred and the onion and garlic are golden brown, about 8 minutes. Cool the poblanos slightly, then peel them.
- In a food processor, pulse the tomatillos in batches until coarsely chopped, then transfer to a bowl. Add the poblanos, onion, and garlic to the processor and pulse until finely chopped (do not pulse vigorously). Transfer to a large, wide saucepan. Add the cumin, lime juice, vinegar, sugar, and 1 tablespoon of salt. Bring to a boil over high heat and cook, stirring occasionally, until the liquid has evaporated slightly, 3-4 minutes.
- Add the tomatillos and jalapeño to the pan, cover, and bring to a boil. Cook until heated through, another 3-4 minutes.
- Ladle the salsa into jars, filling to within 2 cm of the rim, then seal with lids and can. Sprinkle with cilantro before serving, if desired.
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