Tomatillo Salsa from Christi Nebeker

Here is a recipe I tried 2 years ago -- I thought I would send it into the blog. It's pretty easy to make, I would make it with a bit more bite but thats just our family.

Tomatillo Salsa
Makes about 4 half pints
5-1/2 cups chopped cored husked tomatillos (about 5 lbs or 54 medium it‘s a little more than 7 cups)
1 cup chopped onion (about 1 large)
1 cup chopped green chilies (about 2 medium)
4 cloves garlic, minced
2 Tbsp minced cilantro
2 tsp ground cumin1
/2 tsp salt
1/2 tsp red pepper flakes
1/2 cup vinegar
4 Tbsp lime juice
4 half pint glass preserving jars with lids and bands
2-3 Jalapanos to the mix Chopped

Directions:1.) PREPARE boiling water bath. Heat jars ( I always just run them thru the dishwasher before I start that way they are hot and clean) and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) Remove the core of the tomatillos then and place in boiling water until lightened in color. Only about 30 secs. Place them in a blender with all other ingredients and mix well.
3.) HEAT to a boil the salsa and simmer 10 minutes.
4.) LADLE hot salsa in to hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
5.) PROCESS filled jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. This recipe is so easy and quick I would double the recipe when I do it again. ~~~ Christi Nebeker (From: www.freshpreserving.com)

Spanish Rice

• 1/2 onion, chopped
• 1 can tomato sauce
• 3 Cups uncooked rice
• salt
• 6 Cups water & 1 Tbsp Chicken Bouillon Cube OR 6 Cups chicken broth

Fry the rice with onions until the rice is light brown. Then add 6 cups water or broth and salt. Bring to a boil, turn to low & cover. Cook for 20 minutes.

Note: Tomato sauce & water or broth = 6 cups.

Baked Beans

• 2 large cans Pork 'n Beans
• 1 lb bacon, cut in pieces
• 2 large green peppers, finely chopped
• 1 Cup brown sugar
• 1 Cup ketchup
• 2 medium onions, finely chopped
• 2 tsp Worcestershire Sauce

Preheat oven to 350 degrees. Bake in a 4 to 8 quart pan with lid on for 3 hours. Take lid off for the last hour. Stir occasionally. The beans are better the longer they bake.

Black Bean Salsa

1-15 oz. can of corn, drained
1-15 oz. can of black beans, drained
1 bunch of green onions, chopped
1/2 bunch of cilantro, chopped
2 large tomatoes, diced
1 package Good Season's dressing-mix with 1/3 cup oil then mix all ingredients together.
Serve with tortilla chips.

Cheesy Potato Casserole!

This is my favorite recipe for funeral potatoes by far!!
SERVES 8

2 lbs frozen hash browns (I use the diced kind)
1/2 cup butter
1 (10 1/2 ounce) can cream of chicken soup
1 cup sour cream
1 cup shredded cheddar cheese
1/4 cup diced onion
salt and pepper, to taste

Directions
1Defrost potatoes, melt butter, and mix together all ingredients.
2Bake at 350 degrees for 1 hour in a 9x13 baking dish.

SALSA (fresh or canned)

From Julia Whitehead

(Originally from Raelynn Ibarra)

16 cups (4 qts) tomatoes peeled & diced

(No need to blanch and peel the tomatoes if you are eating the salsa fresh)

4-5 small jalepenos peeled & diced

(You can roast on a baking sheet at 350 for a couple minutes if desired. I have added them without peeling or roasting when the peppers are small or when I am not going to can the salsa.)

6 C. white onions diced (about 4 onions)

1 1/3 C. white vinegar

1 Tbsp. sugar

3 Tbsp salt

1 ½ Tbsp. garlic salt

About 1/3 bushel cilantro, chopped (optional).

I add diced green chiles to mine.

When I'm making it fresh, I add all of the ingredients above to taste how I like it.

Put all ingredients in a large pot. Bring to boil. Simmer about 30 min. Fill pint jars. Process 15 min. For half pint jars I have decreased the processing time to about 10 min.

Here is a chart showing how much of each ingredient you would need based on the amount of tomatoes you have once you get them cut up. I didn’t always plan on making a batch with 16 cups tomatoes so I reduced it. Some of the fractions came out a little weird. You can just add as many jalepenos as you can stand!

TOMATOES	2C	4 C	6 C	8 C
JALAPENO	5/8 of a jal.	1 ¾	1 7/8	3 ½ jal
ONION	3/4 C.	1 ½	2 ¼ C.	3 C.
VINEGAR	1/6 C.	1/3	½ C.	2/3 C.
SUGAR	1/8 T.	¼ T.	3/8 T.	½ T.
SALT	3/8 T.	¾ T.	1 1/8 T.	1 ½ T.
GAR. SALT	3/16 T.	3/8 T.	½ T.	¾ T.
CILANTRO to taste

Cheesy Potatoes

1 pkg. frzn hashbrowns
1 can cream of chicken soup
1 container sour cream
1 Tbsp dry onions
1 c. grated cheese
1 c. crushed cornflakes

Mix all together except corn flakes and 1/2 c. grated cheese/ Heat until bubbly at 350 degrees for 1/2 hours. Add cheese and cornflakes last 1/2 hour of baking.

Spanish Rice

5 slices bacon
1 can 4 oz green chilies
1 c. raw regular rice
1 c. salsa
1/2 c. chopped onion
1 clove garlic, minced
1 can condensed tomato soup
1 1/4 c. water

In a skillet over medium heat, cook bacon until lightly brown. Stir in onions, chilies, and garlic. Cook until veggies are tender, stirring occassionally. Stir in rice. Cook until rice is slightly brown, stirring often. Remove from heat. Stir in soup, salsa, and water. Mix well. Pour into a 2 quart casserole dish. Cover and bake at 350 for 40 minutes or until rice is tender, stirring once.

September's Theme!

Hey Everyone!!

By a slim margin, Side Dishes, is this month's them! I've also had some suggestions for canning recipes, esp. salsa. Since I don't can and won't be able to attend this month's enrichment, please share those recipes with us!

As always, don't forget to vote for October and remember you can submit recipes for any of the categories at any time!

Enjoy!