Tomatillos galore - make good hot sauce
This post is by special request from my good friend Andy Wade who obviously has more jalapenos in his garden than he knows what to do with. And as we look as though we will be getting a bumper crop of both tomatillos and apples too this year I thought that it was a good time to publish this recipe. You can also find it along with other recipes for the autumn harvest in my book To Garden with God
I have adapted the traditional hot sauce recipe which usually uses tropical fruit to work with fruit & vegetables that are abundant in the Pacific Northwest. This makes a great accompaniment to tortilla chips. We also love it on omelettes
INGREDIENTS
- 1 lb. Hot Peppers,Cayenne,
- Bulgarian Carrot Or
- Jalapeno
- 3 cups Apple Cider Vinegar
- 6 each Garlic
- 1 Onion
- ½ cup Lemon Juice
- 1 teaspoon Mustard Seed
- 1 ½ teaspoons Salt
- 2 lbs. Tomatillos
- 2 lbs. Apple,Cored & Sliced
- 2 lbs. Carrot
METHOD
| 1.Cut stems off peppers & put in quart jar. Fill jar with vinegar, cover and let marinate for at least 5 days to 2 weeks. When ready to prepare hot sauce pour peppers and vinegar into blender and puree. Add remaining ingredients & puree as well. Move to large pot and simmer uncovered on low heat stirring frequently for about one hour – until sauce is consistency of tomato sauce. Pour into sterilized jars. Let flavours blend for at least a week before using. Stor in refrigerator after opening. |
Filed under: cooking, Gardening, recipes | Tagged: apples, NW tomatillo hot sauce, peppers, recipes, tomatillo hot sauce with apples, tomatillos |
Godspace 
Thanks, Christine! I forgot that was in the book! Lots of Jalapenos – need to what for more tomatillos to harvest but they should be ready again by the time the jalapenos have finished marinating!
I bought some tomatillos at the farmers market — I have a quick & easy salsa recipe that involves roasting the tomatillos, onion, garlic and peppers, whizzing it all in the food processor with some cilantro. Yours sounds great, too, but this is a snap!
Maria, I have made salsa too but when you end up with 20 lb of tomatillos in the garden you need more inspiration and this lasts for months
Cook ’em, eat ’em, put ’em in a stew. Pickle? Salsa, is clearly the best option though.
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