What Do You Do With All Those Tomatillos?

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.

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My Favourite Apple/Blackberry Crisp

We have 3 apple trees in our parking strip that usually produce far more apples than we can possibly eat fresh.  We also love to harvest wild blackberries which grow in great profusion in the Pacific NW.  This last weekend we headed up to Camano Island for that purpose and because the apples on our trees are not ready yet I pulled some out of the freezer.

Apple and blackberry crisp is a favourite of ours during the apple season.  Packets of apples and blackberries can be frozen so that this can be enjoyed throughout the winter.

INGREDIENTS:

– 4 cups Apples,Peeled & Sliced

– 2 cup Blackberries

– 1/2 cup Sugar

– 1/2 cup All Purpose Flour

– 1 cup Wheat Flour

– 1 cup Granola Or Rolled Oats

– 1/2 cup Butter,Melted

– 1 teaspoon Cinnamon

– 2 tablespoons Lemon Juice

– 1/2 cup Brown Sugar

METHOD:

Preheat oven to 350℉ .  Mix in a greased 9″ deep baking pan – apples, blackberries, sugar, all purpose flour.  Combine remaining dry ingredients in a bowl, add melted butter and sprinkle mixture over apples & blackberries.  Bake 30-45 mins.  Serve warm or cold with ice cream or custard

We have 3 apple trees in our parking strip that produce far more apples than we can possibly eat fresh.  We also love to harvest wild blackberries which grow in great profusion in the Pacific NW.  Apple and blackberry crisp is a favourite of ours during the apple season.  Packets of apples and blackberries can be frozen so that this can be enjoyed throughout the winter.
INGREDIENTS:
– 4 cups Apples,Peeled & Sliced- 2 cup Blackberries- 1/2 cup Sugar- 1/2 cup All Purpose Flour- 1 cup Wheat Flour- 1 cup Granola Or Rolled Oats- 1/2 cup Butter,Melted- 1 teaspoon Cinnamon- 2 tablespoons Lemon Juice- 1/2 cup Brown Sugar

METHOD:
Preheat oven to 350℉ .  Mix in a greased 9″ deep baking pan – apples, blackberries, sugar, all purpose flour.  Combine remaining dry ingredients in a bowl, add melted butter and sprinkle mixture over apples & blackberries.  Bake 30-45 mins.  Serve warm or cold with ice cream or custard