A large crop of semi-ripe tomatillos gave me the idea for this. Tomatillos are otherwise a healthy salsafavorit in this house, but frost sudden arrival gave a very large portion of tomatillos, who were picked with the same. They can be frozen, men så synes jeg at de er bedst i varme retter efter optøning, da de mister spændstigheden i fryseren.

So a delicious tart lime tasting tomatillo salsa on the glass for the winter many tortillas and nachos are now produced.

Ingredients:

2 kg tomatillos – Your favorite black, possibly. mixed and like half-ripe

8 – 12 lime (8 store eller 12 små)

1 håndfuld medium stærke grønne eller gule chili

3-4 løg str. medium

1 hvidløg

ca 30 gram havsalt

1 – 10 spsk rå rørsukker

possibly. Sodium benzoate

How to:

Remove the papery shell from tomatillos'ene and rinse them well.

Squeeze the juice from the limes and place in pan.

Peel the cloves of garlic. Peel the onion and cut into eighths. Chop the garlic and onion in the food processor until it is medium-fine to coarse. Getting them into the pot.

Wash chilies and cut the stems of. Cut the chili into pieces and chop medium-fine to coarse in the machine. Getting them into the pot.

Cut the tomatillos into quarters and came them in the food processor of some laps and chop medium-fine to coarse. In the pot with them.

Add salt.

Mix salsa together in the pan and bring it quietly to a boil. Let it cook on medium heat until it is thickened. The consistency should be like (thin) jam. How thick or thin is up to you. Det kan godt tage 30 – 90 minutter. There must be stirred frequently.

Along the way, season to taste with sugar. I do not think that salsa should be sweet, only just balanced. Hvor meget sukker der skal i, kommer helt an på hvor modne/grønne tomatillos’ene er. Taste also if you want more salt in – or a strong ground chili.

When the salsa is finished out by the heat and if you use Atamon added this now as directed on the bottle.

Fullness salsa on cleaned, scalded and optionally. Atamonskyllede glass or bottles.