Tomatillo Tangerine Jam Verde Recipes
TOMATILLO SALSA VERDE
This authentic Mexican salsa verde has a fabulous flavor. Use it on chicken enchiladas or as a condiment for any dish that needs a little extra zip!
Provided by Kimberly Binning
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Salsa Verde Recipes
Time 25m
Yield 8
Number Of Ingredients 9
Steps:
- Place tomatillos, onion, garlic, and chile pepper into a saucepan. Season with cilantro, oregano, cumin, and salt; pour in water. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the tomatillos are soft, 10 to 15 minutes.
- Using a blender, carefully puree the tomatillos and water in batches until smooth.
Nutrition Facts : Calories 24.3 calories, Carbohydrate 4.6 g, Fat 0.6 g, Fiber 1.3 g, Protein 0.8 g, SaturatedFat 0.1 g, Sodium 439.5 mg, Sugar 2.7 g
TOMATILLO TANGERINE JAM VERDE
The familiar salsa verde becomes a delicious jam or spread with the addition of citrus (tangerines and lemons). Looks very much like salsa but has a spreadable consistency and sweet/tangy taste. Great over a little cream cheese on a cracker or as a dip for various breadstuffs, but I'm sure it will find its way into many more dishes.
Provided by tearas_2054717
Categories Spreads
Time 1h20m
Yield 12 half-pints, 12 serving(s)
Number Of Ingredients 9
Steps:
- Remove fruity pulp from the tangerines. Boil the skins gently until tender enough to pierce with a fork. Cool, then scrape any white pith from the underside of peels. Chop peels coarsely.
- Zest the lemon, squeeze juice, and strain and save it. Need about 1/8 cup. Remove husks from tomatillos, wash sticky sap off them.
- Cook tomatillos with the salt in the 2 cups water until they are soft.
- Put the tangerine pulp, peels, lemon juice and zest in food processor. Add jalapeno, cilantro and tomatillos. Process until mixture resembles salsa consistency and cilantro and peels are finely chopped.
- Put mixture in heavy kettle. Bring to full boil, add the sugar except for 1/4 cup to mix in with the pectin. Stir well and boil 1 minute. Mix pectin with the reserved sugar, and add, along with the butter. Stir well, bring to boil again, boil 1 minute.
- Fill sterilized jars within 1/8" of rim. Clean rims with damp paper towel then add lids. Process in water bath canner 10 minute (check your elevation chart to see what your processing time is based on your location's elevation) Remove from canner, let sit and cool 24 hours. This will firm up overnight. If any jars do not seal, refrigerate jam and use promptly.
- Recipe assumes basic knowledge about canning. Jam as made tested OK with pH strip for safe acidity.
Nutrition Facts : Calories 456.3, Fat 1.3, SaturatedFat 0.3, Cholesterol 0.8, Sodium 15.5, Carbohydrate 115.5, Fiber 2.9, Sugar 108.3, Protein 1.2
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