I'll fry a couple pieces of bacon, remove the bacon then throw a chopped onion into the hot grease. Fry that up golden or a little darker then add a bunch of chopped tomatillos, salt and sprinkle with some smoked paprika, barely cover with water and cook until the tomatillos change color and get a little transparent... like 10 minutes. I then put that into the blender with some fresh cilantro and a couple of fresh garlic cloves and then blend. Viola! No chiles for Ms. Slade's palate.
Tomatillo's stickiness is always a bit of a wonder for me. They will just sudse and sudse under the water. I like husking the papery chinese lantern shells. They look so fresh and new under their husks.
In one batch I put a dollop of that Indian Patak's Garlic Relish in the blender too. It totally transformed the distinctly southwest flavor of salsa verde into a light and delicate indian sauce, very... ummm... authentic tasting... sophisticated. Like salsa verde was adopted and raised in India, some blend of karma and fate making it a new native. still have some if you want a taste? I served that on some salmon on a bed of baby arugula and lettuce dressed with lemon juice and a bit of walnut oil, my preferred blend for arugula. Yum yum.
Your canning story is lovely. Can't wait for more. Mmmmmm. Elderberries. Wanna read, wanna taste.
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