Lazy Lime Curd

Luscious Lime Curd

I looove lime and lemon curd! So creamy, so citrusy, so sweet-tart, so luscious! I can’t resist it, despite the fact that it is loaded with “bad stuff” like fat and sugar. Add to  my weakness for curd the fact that I have an exuberant lime tree and a Meyer lemon tree, and I have the perfect storm for making curd. How can I resist?

Well, until now, my efforts have resulted in a less than satisfying product. Curd is finicky. Combining a hot liquid with egg yolks and cooking the resulting stuff usually results in a sort of scrambled egg in lime sauce for me. Even if I strain it, it is a mess and sort of yukky rather than yummy. In addition, almost every recipe for making lime curd calls for finely shredding the peel and adding it. Well, I have an admission to make: I can’t stand hairy food, as I call it: anything that has a texture of shredded coconut in it (a paranoia that stems from a bad childhood experience).  So I haven’t made very much curd.

Until.

Now.

I have a new easy way to make lime curd. Not only that, but I am going to can it. THIS IS NOT A USDA RECOMMENDED PRACTICE. But, rogue that I am I am going to live on the edge and try it. Some people can straight butter and live to write about it. Other people have successfully canned lemon curd. I am going to try it.

The first step in my new process was to elicit Mr. M to help me. Now he is a great dishwasher, but as far as cooking goes, he is a good taster.

Some thirty or so years ago, my Mom gave me an electric juicer. (Thanks Mom, I miss you!)  I love the way it juices and strains the seeds out. The trouble is, after about 50 or so fruits, my shoulder acts up.  So, to whom could I pass this job?

Well, there is only one other here:

My Number One kitchen assistant

I washed the limes and he squeezed them. I prepped the quart jars to store the juice in. We had quite a bit; much more that I need for the lime curd:

Fresh lime juice

Notice that lime juice is not really green; it is actually just a little more greenish than regular lemon juice.  I use it all of the time when I don’t have lemon juice. Well, I would if I didn’t have both kinds of trees.

Now, if you want to try this recipe and you don’t have access to organic fruit, be sure to carefully wash any wax off before the next step.

Before he squeezed all of the limes, I used my peeler to remove some of the peels in long spirals:

Notice that the peels from my limes are yellow because I allow the fruit to ripen

Then I separated about a dozen eggs:

Separate the yolks

Most curd recipes tell you to mix the sugar, butter, and lime juice in a pan, heat it, add a little to the egg (a process called tempering), to raise the temperature of the eggs, and then add the eggs to the rest of the hot liquids. This is where the scrambled eggs happen. I am trying a new tactic:

First I cubed the butter and put it into my Kitchenaid mixer bowl.

Cubed butter

Then I added the sugar and creamed it together, like making a cake:

Cream the sugar and butter

Then I added the eggs, and it still looked like cake batter:

Incorporate the egg yolks

Then I added the lime juice. It curdled:

Adding the lime juice makes it look curdled

I put some of the lime peel strips into my electric kettle:

Strips of lime peel in the pot

I wanted to use the electric kettle because I can control the heat better.

I added the curdled looking mixture and turned the heat onto the lowest possible setting:

Not inviting at this time

At first the butter separated a bit:

At first the butter will separate

But with constant stirring and low heat slowly the curd melded into a smooth mixture.

After the mixture blended together, and had cooked for about five minutes. I took the peels out with a fork. I figured they had done their job by then. I continued to cook it until it coated the back of a spoon and left a clean line when I drew my finger through it. Sorry no photo of this because it is important at that stage to stop cooking it and start canning it. I poured the curd into sterilized, warm half pint jars and topped them with sterilized two piece lids. I processed the jars in a boiling water bath with the water barely boiling for 10 minutes.

The result? Smooth and creamy, no shreds of peel, no scrambled eggs, and the perfect balance of sweet and tart! Yummy!

Here’s the recipe:

Yield: 5 half pints

1 cup of butter

2 cups of sugar, add a half cup if you like a sweeter curd.

12 egg yolks

2 cups of lime juice

4 or 5 strips of lime peel (removed with a parer with as little white pith as possible)

Cut butter into half inch cubes and place into a mixer bowl. Add the sugar and blend thoroughly. Add the egg yolks and blend thoroughly. Add the lime juice and mix thoroughly, making sure to scrape the sides and bottom of the bowl and all is well incorporated. The mixture will appear curdled.

Place the strips of peel into a heavy saucepan and add the curd mixture. Cook over low heat until the mixture will coat the back of a spoon, removing the strips of peel after about five to seven minutes.

Pour lime curd into half pint jars and refrigerate or freeze. Will keep up to 60 days if refrigerated or 6 months if frozen, or so they say; I know mine won’t be around that long!

This method is so easy! The most difficult part is separating the eggs. Next time I may try using whole eggs instead. The second most difficult part is getting past the curdled look when you add the lime juice. If you love curd as much as I do, try this method and let me know if you like it.

After a day of canning and cleaning up (I also  canned 8 pints of chicken stock). We had a simple dinner of Minestra de Pane, so I could use up some leftover stock, day-old bread and some of our abundant chard. A delicious “Peasant” meal for hard workers:

Glorified leftovers

My Newest Canner!

A while back, I posted about introducing my daughter to the art and science of pickling vegetables. During our Christmas visit to her house, my nine year old grand-daughter, pickled her very own cucumbers:

I made these all by myself!

I think she did a great job! Her Mom is going to have to invest in a boiling water bath canner soon!

Salsa de Arbol

One of our local restaurants serves a tongue-tingling salsa with their totopos, or tortillia chips. It is red and spicy but no too picante. I can practically eat the whole little bowl with a spoon, if I could get away with it.

Since we are pretty regular customers there, we know the family that owns the restaurant. So, I just asked what chiles were in the salsa. Much to my surprise it is chiles de arbol. I have had a long time fear of these chiles because I thought they might be extremely hot. I often go to the local markets and examine the various dried chiles. I usually use a sniff test to guess how hot they might be. Each dried chile is very different from the others; some smell smoky, some smell eye-wateringly hot, and some even have a floral fragrance. Try it sometime. You will probably find some chiles that are really drool-worthy.  Chiles de arbol have always whispered to me “watch out I’m blazingly HOT!”.

I screwed up my courage and bought a bunch of different dried chiles to experiment with, including a bunch of chiles de arbol. Our friend in the restaurant explained to me that the sauce was chiles de arbol and tomatoes, “cooked real slowly”. How’s that for a recipe? I was determined to figure out how to make this treasured salsa for my own!

If you have ever cooked with chiles, you already know of their idiosyncrasy: you never know just how hot each batch of salsa will be. Chiles are unpredictable and sneaky. The most innocent appearing chile may hide a fiery secret and blast your salsa into a sinus-clearing, eye-watering concoction, or it may be bland, like many of the modern day jalapenos.

My first try was a rousing success! Here is my recipe:

Salsa de Arbol

1 ounce dried chiles de arbol, prepared*

Boiling water

10-12 cups organic tomatoes, peeled and diced, with juice (or about 6-7, 14 ounce cans)

1 cup cider vinegar

1 cup fresh lime juice

1 medium to large diced onion

10 cloves of garlic

1 large bay leaf

1 Tablespoon dried oregano

1 Tablespoon dried marjoram

½ teaspoon cracked black peppercorns

Salt to taste

*To prepare chiles: remove from container. Break off and discard stems (do you know that the name chiles de arbol means tree chile and refers to the stem that is woody “like a tree”- ahh, trivia!). Break each chile in half and shake out most of the loose seeds. One ounce is about two cups.

Place prepared chiles in a heatproof container. Pour boiling water over chiles to cover well. Hydrate for at least one hour or up to overnight.

Pour off about half of the soaking water. Put chiles and the rest of the soaking water into a blender and puree well. Pour into a large pot.

Place part of the tomatoes into the blender jar. While pureeing, add garlic cloves and onion and blend thoroughly. Add to pot with chiles.

Blend the rest of the tomatoes in batches, adding the herbs and black peppercorns. Be sure the bay leaf is thoroughly ground. Combine all in the pot.

Taste the contents of the pot and if it is blazingly hot, add some more blended tomatoes.

Bring the contents of the pot to a simmer and add the vinegar and lime juice. Simmer to desired thickness.

Ladle into half pint jars and cap with two piece lids. Seal in a boiling water bath for 10 minutes. Made 7 half pints for me but your mileage may vary.

We tried it on our fish tacos. It was out of this world! It is so good, Mr. M actually asked me to open another jar tonight. I don’t think this one is going to last too long in the pantry. Good thing I bought extra chiles!

The Mighty Pak Choi

It is our “winter” here in Baja; the time for growing cool season crops like lettuce, cabbage, and Asian greens. As I have been posting, I am attempting to participate in the Dark Days Challenge. This week, my post is about one of our favorite Asian greens Choi: in this dinner Pak Choi. I grow both the full size plants and the smaller Tsai Choi.  Here are some photos of each in the garden.

A huge Pak Choi ready for harvest

Tsai Choi are much more compact

The big Choi here is destined for this dinner; it is huge and ready for harvest. Before I chopped it up, it filled my dishpan.  No photo of that, but here it is after I attacked it with my chef’s knife.

Chopped up and ready to cook

Before I chop it up I soak the entire head in cool water laced with a few tablespoons of vinegar to chase out any freeloaders. I garden organically so I don’t mind a few holes in my vegies. I handpick snails and it is easy to miss those tiny, tiny babies, but they are no match for the vinegar. I am not much on homemade escargot, too much effort to clean the snails and mine are usually too small anyway; it’s the big ones from next door that are the real problem. They know where the free lunch, or should I say dinner, lives.

I matched the chopped Choi with a few other ingredients: onions and some late ripening peppers from the garden and some local pork.

Sliced pork, peppers, onion, and Choi stems

Beside the Choi, the star of this dinner is some homemade Duck Sauce from our beautiful spring Santa Rosa plums. The sauce is way good and wonderful over rice.

Hmmm, rice… Not exactly local, since it doesn’t grow well here; it’s too arid. It does grow in central California just beyond my 150 mile range, so I am going to use it anyway. I do buy it in San Diego, so does that count? I could have just not admitted it but I wanted to show off the secret flavor of the day: homegrown lemon grass.

Steamed rice with crushed lemon grass

This represents a triumph of a sort for me: it is my third and only successful attempt at growing it. The two previous attempts met their demise at the overzealous weeding hands of Mr. M. After all it is lemon grass. I actually had to plant it in my vegetable garden because he is forbidden to weed there. (NO, don’t pull out those nettles! I need them!) But that is another story.

I steam the rice with homemade chicken stock, a bit of Kosher or sea salt and few smashed stalks of the aforementioned, highly prized lemon grass.

The Bok Choi stars in the stir fry:

Ready to serve

Here is the simple recipe:

2 locally grown boneless pork chops, or chicken thighs

1 Tbs fat or oil (I used some reserved fat from making stock)

1 Tbs dark sesame oil (I’m counting this as a spice)

1 large head of Bok Choi or other preferred greens, sliced crosswise

1 medium onion, thinly sliced

½ large green or ripe sweet pepper, or a few small ripe sweet peppers, thinly sliced

Several cloves of homegrown garlic, sliced, or chopped

1 pint homemade Duck Sauce (a half pint would work if less sauce is desired)

½ to 1 Tbs Cornstarch dissolved in 1 Tablespoon cold water, optional

Semi-freeze and thinly slice the meat. Heat fat and sesame oil, add sliced meat. Cook, stirring constantly, until the meat loses its pink color. Add onions, sliced stems of the Choi, and peppers and fry until the onions begin to soften. Add the garlic and sauce.  Add the leafy part of the Choi and cook until the leaves wilt. If the sauce is too liquid from the moisture in the leaves, thicken with the cornstarch.

I’m pretty sure that this dinner meets the SOLE (sustainable, organic, local, and ethical) requirements: well almost. And, if you are interested, here is the recipe for the

Duck Sauce

(loosely based on the Ball Blue Book’s Plum Sauce recipe, page 84)

4 pounds of Santa Rosa plums

2 cups grated pilonchillo sugar (Mexican cone sugar)

1 cup cane sugar

3/4 cup chopped onion

2 Tbs mustard seed (I get mine at a local Botannica,or herb store; it grows wild here)

1 chopped, roasted, peeled poblano chile

1 minced jalapeno or serrano chile

1 (1/4 X 1″) piece fresh ginger, minced or 1 tsp ground, dry ginger

3 garlic cloves

1/4 tsp ground cloves

1 cup cider vinegar

Wash, pit and slice plums. Combine the rest of the ingredients in a large pot. Bring to a boil and add plums. Cook until plums are soft. Blend with an immersion blender until smooth. Cook until the thickness preferred. Ladle sauce into hot jars, leaving 1/4 inch headspace. Adjust two piece caps. Process 20 minutes in a boiling water bath. About 4 pints, but your mileage may vary.

Note: when my plums ripen, I have a lot so I double or triple this recipe. I put the sauce up in pints and half pints because it also makes a great dippng sauce.

Awww, Cranberries!

Cranberry-plum and Cranberry-orange butters

I had some bags of cranberries languishing in my freezer. Why did I buy them in the first place? I am the only one here that likes loves cranberries. Mr. M won’t eat jellied cranberry sauce.  I think no self-respecting turkey dinner or even a turkey sandwich is valid unless there are cranberries involved.

So I decided that the cranberries need to come out of the freezer so I can eat them. I thought about making juice, then jelly, out of them but I have been fighting a cold with a cough that wears me out. It sounded like too much effort.

As I was rummaging in the freezer, I retrieved a bag of frozen Santa Rosa plum halves and a bag of supremed oranges, both from my garden. I was sort of winging it as I went along. Here’s the result of my freezer mining: four half pints of cranberry plum butter and four half pints of cranberry orange butter.

Here is a photo of my taste tester, Mr. M, who decreed them yummy. (Wait! He doesn’t even like cranberries!) Yes, that is some on the end of his nose…

Yes, it is good! Even on his nose.

Now for how these came to be:

Put the cranberries and plum halves (or orange sections) into a big pot. Cook them until the cranberries’ skins pop. Now a sane person would add a couple of cups of water here but not me! When the fruit softens blend with an immersion blender until the fruit is smooth. Measure five cups of fruit and add 2 cups of sugar. Cook to the desired consistency. Ladle into half pint jars and seal in a boiling water bath for 10 minutes.

Now for the truth: it really needed the water. Instead of a fruit butter consistency, it is more like a Mexican fruit paste, an ate. Slightly stiffer but really delicious! I am just going to cut it into thin slices and enjoy it with my turkey!

Passing the Addiction Forward

The final product

A couple of weeks ago my daughter visited us here in Baja. She asked me about pickles. Remember that I have mentioned a few times about how much my family loves the pickled stuff. She had read my blog entry about my giant jar of refrigerator pickles and was tasting them when she asked when I was going to teach her the art of pickling, so she in turn with could do it with her younger daughter.  My chance to pass the canning addiction on! Muhahahaha!

The very next day I gave her the first lesson: Simple refrigerator pickles. I chose refrigerator pickles as her introduction because it is a basic lesson. No giant pots of boiling water, no scary hissing pressure canners , no sterilization techniques, no special jars and lids, not even a giant vat of boiling food.  Just one pot to heat the simple brine, a recycled jar some spices, and a few vegetables.

In my best cooking lesson fashion, I laid out a variety of pickling spices:

And we prepared an assortment of vegetables suitable for brining:

She then packed the vegetables into a repurposed jar. The most difficult part here is learning that a vertical pack allows the most ingredients into the jar. She then added the canning salt and the spices of her choice.

After heating a 50-50 solution of vinegar and water she poured it into the jar.

Here is the finished jar:

Put the lid on, refrigerate, and wait a week and it becomes fresh pack pickles! The photo at the top was taken today.They are ready to enjoy.

Too bad she had to fly home before they were they were ready. All the more for me! She did however return home to make another jar with my granddaughter. This weekend, they tasted their first creation, called me from Texas, and declared them to be “nummylicious”!

Have you ever made fresh pack pickles? Try it!

Independence Day!

Today is Mexico’s Independence Day, a grand fiesta and National holiday. We were quite surprised when our trash was picked up this morning, our regular pick up day. I thought they would take the day off. Great work ethic! This is a huge holiday here and I wrote about it previously here.

To celebrate this holiday, which actually started last night, I made a traditional Mexican fiesta dish: pozole.  Perhaps you have eaten, or even heard of menudo, the traditional Mexican New Year’s Day dish (reported to cure a hangover). Pozole is menudo’s elegant cousin.  Menudo is made from tripe and hominy, or pozole, as it is called in Mexico. The dish by that name does have the corn, but also has pork and, in my recipe, chicken, and best of all, no tripe! It can however include pigs feet; not yesterday though because I was making a batch that I could also can for later.

So after all that rambling here is my recipe:

Pozole for dinner and canning

2 Tablespoons vegetable oil (I used olive)

2 small pork loin roasts, cut into roughly 1 inch cubes (about 3 pounds each)

8 boneless, skinless chicken thighs cut into roughly 1 inch cubes

1 #10 can of prepared hominy, rinsed and drained; or if you are really ambitious you can prepare about 13 cups from dried nixtamal, but that is a whole other deal

2 medium onions, chopped

1 entire head of garlic, peeled and sliced

10 peeled green chiles, diced into roughly half inch squares. Anaheim or Poblanos or other relatively mild chiles are good

1-2 jalapeno chiles, minced (optional)

Salt and fresh ground pepper

1 bay leaf

Chicken broth, about 10-12 cups

In your gigantic soup pot, heat oil, add the meat and cook until it just loses its color. Add the onions and cook until limp. Add garlic and chiles.  Add the pozole corn. Fill the pot with the chicken broth, depending on how much broth you like in your soups. Add the bay leaf, salt and pepper. Be careful of the salt, depending on the saltiness of your broth.

Bring the soup to a boil. This will create foam on the top; skim this off. Now you are ready to can the pozole. Fill each quart jar about three quarters full with an even mixture of the solids (meat, corn and chiles). Fill the jar with the broth to 1” below the top. Cap with 2 piece caps and can in a pressure canner for 90 minutes. Leave the bay leaf in the pot. Cook the rest of the soup for about one hour, or until the meat and the corn are tender. Remove the bay leaf and discard.

Serve the pozole in bowls with minced fresh onion, cilantro, dried oregano, lemon or lime halves to squeeze over the soup, sliced avocados, or salsa, if desired. (We prefer the first four).

This Big Boy Stays Home

My Mocklaussen Pickles

My homemade pickles are always greeted with positive remarks when I offer them to friends or family. I consider this to be a great compliment because I am always fearful that they will turn out limp or slippery or worse. But they all seem to have turned out well. (Whew!)

This big old jar of pickles won’t be going anywhere; it is for me. Well, I will share them with Mr.M, but he is not a big fan of pickles. Ha! More for me!

This particular jar of pickles has not been preserved. I simply fermented it for a few days on my counter then popped it into my refrigerator. Let me tell you, these pickles are yummy and extra crisp!! And the best part is that they couldn’t be easier to make.

Here’s the process:

My Mocklaussen Pickles

enough small to medium cucumbers to pack tightly into the intended jar (mine is a recycled gallon pickle jar-I told you I like pickles!). I clipped a miniscule part off of the blossom end of each cucumber because it can have enzymes that will soften the pickles.

A 50% brine solution to cover the cucumbers.That is equal amounts of commercial white or cider vinegar (I used cider-hence the amberish color) and purified water. I add a quarter cup of canning salt to each 8 cups of this mixture. This is a basic pickling  brine.  You can use more salt but I like a little less salt. I didn’t heat this (you know what a radical I am!); I just dissolved the salt in the in the vinegar and water solution and poured it over the cucumbers.

I add a lot of sliced fresh garlic, as you can see.

I used mustard seed, dill seed, whole black peppercorns, and dried hot chile flakes. I added these directly to the jar. I used about one tablespoon of each for the gallon jar. If you use a smaller jar you can adjust these accordingly.

Now, I am sure you have noticed the leaves in the top and bottom of the jar. They are grape leaves. I have heard that these or cherry  leaves have tannin in them and help the pickles stay crisp.

That’s it! Simple! Have I tried these yet? You bet! They are crunchy and just pickley enough! (Pickley? Is that a word?)

Do You Chutney?

Since we were on our trip to Europe during the Spring planting time here, I have little in the vegetable garden aside from some exuberant tomatoes and some collards that defy death, even with little water. Oh yeah, and my baby sweet potato plants that I started from slips grown from a potato while we were gone. I am now getting ready to plant for our late summer and fall season.

We do have some fruit trees that are at the end of their season, producing small amounts of fruits for the kitchen, such as half a dozen Santa Rosa plums, half a dozen golden plums, and a few nectarines. We have plenty of jams already, so what to do? Hmmmm… how about chutney? What is it? What do I do with it after I make it? Well, worth a try! The results? Delicious!!

Here is the photo:

It is rich, fruity, spicy and very interesting. The pieces of fruit are readily identifiable, yet each flavor adds to the complex nature of the mixture. I must have read over a dozen different recipes. I took the idea and went with it. Here is my recipe.

Save the Fruit Chutney

12 cups prepared fruit*

1 cup golden raisins

½ cup candied ginger cut into ¼ inch pieces

½ cup each diced red and green sweet peppers

1 cup diced onion

1 minced jalapeno chile

1 entire head of garlic, chopped

1 lemon

1 lime

4 cups cider vinegar

2 tsp. canning salt

4 cups dark brown sugar

½ tsp ground cloves

½ tsp ground coriander

1 tsp ground cinnamon

1 tsp each yellow and black mustard seeds

1 Tbs dried mulatto or red chile flakes (I used the mulatto)

¼ tsp cayenne pepper

*I used the following: most of a package of overly sugared dried pears, cubed, that I covered with hot water and soaked overnight with the raisins. To this I added diced Santa Rosa and golden plums, nectarines and apples. I removed the peels from the lemon and lime with a potato peeler and minced it. I seeded and sectioned them and all to the fresh fruit.

Place reconstituted, dried fruit in a very large saucepan with the vinegar, sugar, peppers, onions, garlic, salt and spices. Cook until the dried fruits start to become tender. Add the fresh fruits and cook down until as thick as you like.

I put this into 12 half-pint jars and sealed them in a BWB (that’s a Boiling Water Bath, to non-canners), for 10 minutes. Lucky for me there was half a jar left over to try it out. Sweet, tangy, spicy, chunky… definitely not a jam.

Now, you ask: what do I do with 12 jars of this stuff? I can imagine it on chicken, pork, toasted cheese sandwiches, stirred into rice, with any cheese and crackers, with Indian food, as a salad dressing ingredient… in other words: YUM!!

Salsa!

If you have been reading my blog for a time, you will know that we shop at the “Swami”, or local farmers’ market, on Sundays. This week I was overjoyed to discover beautiful Roma tomatoes and fresh tomatillos for only six pesos for a kilo (that’s about 2.2 pounds for Americans). That works out to less than 25 cent s a pound (US). The price was so low that several of us, Mexican and American, questioned if the price was pesos or dollars. I snapped up as much as we could carry in our shopping bag.

Because we had a commitment Sunday afternoon, I put the fruit into bowls on the counter. The fruit was so fresh that the next morning my kitchen smelled like tomato vines. Now that is fresh!

Yesterday, I made salsa! Two different types. Opposites? Well, one is red and one is green. One is smooth and one is chunky. One is milder and one is hotter (I hope). Why two at one time? Because it is a much more efficient use of the canner (I only have to heat it up once) and my time. Not to mention that I only have to clean the mess up once!

Here is what I made: Roasted Roma Salsa and Roasted Tomatillo Salsa. The Roma salsa is chunky and hotter. The tomatillo salsa is smoother and milder.

I wanted to be as efficient as possible so I made them both at the same time and combined steps. For instance, I roasted both fruits at the same time, in separate pans, for 25 minutes in a 500 degree oven.  I switched the pans about halfway through and roasted them until they began to show some charred spots. I discovered that this made peeling the Romas so easy! The semi-charred skins slipped right off.  I didn’t peel the tomatillos.

Wait, you say, if I peeled the skin off of the Romas didn’t I lose the charred flavor? Not so! As I cut the peeled Romas up they produced some juice which I drained into the baking pan.  I deglazed the pan (a fancy word for scraping up the crusty brown stuff) with the tomato juice and added it back into the tomatoes.  Because the tomatillos don’t have much juice, I used the lime juice and vinegar from the recipe to deglaze that pan. Easy!

Let me say this right now: I use fresh lemon or lime juice from my garden in my canning. I realize that USDA recipes tell us only to use bottled juice, but I prefer the flavor of my homegrown citrus. These recipes also include vinegar so I feel confident in the acidity of the resulting products. Since I use these just for Mr. M and I, I am willing to use my personal judgment. If you choose to use my recipes, follow your own conscience.

Here are my salsa recipes:

Roasted Roma Tomato Salsa

11 cups of prepared Roma tomatoes (about 2 kilos, or 5 pounds).

To prepare: place whole washed tomatoes in a single layer in a large flat baking pan. Roast in a 500 degree oven, turning once, until the skins begin to char. Peel and dice the tomatoes to your preference. I leave mine in kind of big chunks, maybe 12 pieces to a large tomato.

2 cups chopped hot chiles. I used 2 fresh charred and peeled poblanos and the rest minced, fresh jalapenos.

2 ½ cups chopped onion

6 large cloves garlic, sliced

2 Tablespoons dried chile flakes

1 cup chopped, fresh cilantro

1 teaspoon dried oregano

¼ teaspoon ground cumin, or to taste. I think that many salsas have too much cumin.

½ cup lemon juice

1 cup apple cider vinegar

2-3 teaspoons kosher salt (to taste)

Place all ingredients in a large pot and bring to a boil. Reduce heat and simmer 10 minutes. Ladle into pint jars leaving ¼ inch headspace and cap with 2 piece lids. Process 15 minutes in a boiling water bath.

Note: when peeling and chopping the hot chiles you may want to wear rubber gloves to keep from burning your hands. I don’t do this and last night my left hand was stinging!

Makes about 6 ½ pints of salsa, but your mileage may vary.

Tomatillo Salsa

11 cups prepared tomatillos (see Roasted Roma Salsa for how to do this. Omit peeling the tomatillos, and just cut them in half after roasting)

2 cups chopped onion. I used onions from my garden. They were half grown with a large base and heavy green tops. I wanted the extra green of the tops. I suppose a combination of dry and green onions would work.

2 cups chopped fresh hot chiles. I used a combination of fresh poblanos and jalapenos.

6 large cloves chopped garlic

1 cup chopped cilantro

1-2 teaspoons kosher salt

¼ teaspoon ground cumin

½ cup fresh lime juice

1 cup apple cider vinegar

Place all ingredients except cilantro in a large pot and bring to a boil. Reduce heat and simmer 10 minutes, or until the vegetables are soft. Puree with a blender until smooth. I use a stick blender. Add cilantro and blend again leaving bits of cilantro. Bring back up to a boil and ladle into half pint or pint jars  leaving ¼ inch headspace and and cap with 2 piece lids. Process 10 minutes for half pints, or 15 minutes for pints, in a boiling water bath.

Note: when peeling and chopping the hot chiles you may want to wear rubber gloves to keep from burning your hands. I don’t do this and last night my left hand was stinging!

Makes about 11 half pints of salsa, but your mileage may vary

You may notice that the lid on the pint of red salsa is white. This is the first time I have experimented with Tattler lids. I used four and I am relieved to say they all sealed perfectly!

Oh! And how did I manage to use just one canner for both salsas? Here’s my method: First I made the tomatillo salsa up to the point of blending it. I let it cool while I prepared the Roma salsa and put those jars into the canner.  This accomplished two things. The tomatillos cooled enough to blend and I could rinse out the big pot from the Roma salsa. While the Roma salsa was in the canner, I blended, reheated, and finished putting the tomatillo salsa into the jars and capping them. I kept the jars in hot water in the big pot from the Roma salsa, and then transferred the jars to the canner when I removed the Roma salsa jars.

Last night we tried out the green salsa on some leftover roast pork for our dinner. Even without any aging it was yummy. It could have been a bit more picante for me, but Mr. M (the real Mexican in the family), likes his salsas milder.