Green Salsa Verde

I made salsa verde this fall and used it in a soup for dinner today (see below). It's nice and spicy and adds that extra chile flavor to anything you want to add it to. The recipe is from BHG Canning-Preserving-Preserving & Drying Late Summer 2015. That magazine has been my go-to for so much of my canning since last summer.

You'll need to make this when you can find tomatillos plentiful in the grocery store or farmstand.

3 pounds of fresh tomatillos, husked and rinsed of their stickiness
4 fresh poblano chile peppers
4 fresh serrano chile peppers
8 cloves of garlic, minced
1 T salt
1 t sugar
2/3 cup white vinegar
1/4 chopped onion
1/4 c loosely packed fresh cilantro leaves
1/4 lime juice

 Preheat the broiler and place the tomatillos and peppers in a foil-lined baking pan. Broil 4-5 inches from heat for 14-16 minutes or until charred, turning when necessary. Wrap peppers and foil and let stand about 20 minutes until you can handle them to remove the skins. Discard the stems and seeds of the peppers. Peel tomatillos if desired but do not de-seed. Cut all into manageable pieces and combine tomatillos with peppers, garlic, salt and sugar and process all in food processor but do not puree.

Transfer to large pot and stir in vinegar, onion, cilantro and lime juice. Bring to boiling; reduce heat and simmer for 10 min. uncovered.

Ladle hot salsa into hot sterilized canning jars. Wipe jar rims and screw on lids. (I didn't process in water bath for 15 min. but kept the salsa in refrigerator.) Makes 3 pints.

Pork Poblano Corn Soup

I had slow-cooked some boneless pork chops a few weeks ago, adding spices in a crockpot overnight. Today, I took that frozen pork, 1 box of Trader Joe's Poblano Pepper and Creamy Corn soup, 1 cup of frozen sweet corn from this summer's cobs, two cans of white kidney (canellini) beans, 1 chopped onion, 1 box of chicken stock, and a couple of spoons of my Green Salsa Verde.