just to get in the mood...
After reading this, about how tomatillos are actually safely acidic for water bath canning, a small batch of salsa verde sounded like just the thing to add a little savor through the cold winter. I adapted the recipe from here, adding a bit of lime juice and a clove of garlic, and only one jalapeño, to suit my own taste.
¼ c chopped onion
1 large green jalapeño
¼ c chopped cilantro
1 small clove garlic
1 t salt
2 T lime juice
|Remove husks, wash, and simmer tomatillos|
till softened and color changes.
Blend them with all the other ingredients,
bring to a boil and simmer for 10 minutes.
five 4oz. jars - ½" headspace - process 25 minutes
There is a great sweet chili sauce sold at my local grocery, but it comes in a huge bottle, and the fridge here is, as previously mentioned, only a bit bigger than a shoebox. It seems, though, that it is an absolute doddle to make up, using ingredients easily sourced and requiring virtually no prep work... I used this recipe, scaled down to make a smaller batch.
|2 T minced garlic|
¾ t salt
2 T red pepper flakes
1½ c cider vinegar
1½ c sugar
|Set aside garlic, pepper flakes and salt.|
In a non-reactive pan, bring the vinegar to a boil,
add the sugar. When dissolved, simmer 5 minutes.
Remove from heat,
stir in the garlic/pepper/salt mixture
five 4oz. jars - ½" headspace - process 15 minutes
Several friends had mentioned jalapeno jelly, and when this recipe turned up, I couldn't resist. Using apples and cranberries for pectin and color seemed ideal. Again, scaled down for a smaller batch, and using just a little less sugar.
|1# tart apples|
2 red jalapeños
¼ c cranberries
¾ c water
¾ c vinegar
per c of juice
Wash apples, remove stems,
cut into rough chunks (including peel and core).
Slice jalapeños in half lengthwise,
remove seeds and ribs,
(or not, if you like really hot jelly)
Put everything except the sugar in a pan,
bring to a boil, simmer till softened.
Strain through cloth to get clear red juice.
(I usually let it sit overnight)
Add the appropriate amount of sugar.
Heat gently, then bring to a boil,
boil until setting point is reached
three 4oz. jars - ¼" headspace - process 10 minutes