Dylan (Tomatilla and Zucchini) Salsa
- Ready In:
- 1hr 20mins
- Ingredients:
- 15
- Serves:
-
20
ingredients
- 2 medium yellow tomatoes, quartered
- 12 cherry tomatoes, tops trimmed off
- 1 green bell pepper, de-seeded and quartered
- 1 yellow bell pepper, de-seeded and quartered
- 1 medium zucchini, de-seeded and peeled, except for one 1/2-inch strip, then cut into chunks
- 1⁄4 large sweet onion
- 1 medium mild banana pepper
- 6 medium tomatillos, husked, washed and halved
- 4 tablespoons fresh parsley
- 2 tablespoons white wine vinegar
- 1⁄4 teaspoon garlic powder
- 1⁄2 tablespoon salt
- 7 jalapenos, red and green, diced fine
- 2 limes, juice of, strained
- 1 cup V8 vegetable juice
directions
- Run the first 8 ingredients through the thin slicer of the food processor. Transfer finished mix to a large bowl.
- Take 1/4 of the mix of the 8 ingredients and puree it in the food processor along with the lime juice, parsley, vinegar, garlic powder and salt. Mix the puree back in with the sliced veggies and add the diced jalapenas. Mix with a spoon.
- Transfer the salsa into pint jars, about 1 inch from the top, and supplement each jar with vegetable juice to near the top. Put lids on and refrigerate before serving.
- Salsa will keep for several days in refrigerator.
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Reviews
-
I made this using very well drained canned tomatillos, I could not find any fresh ones at my local grocery store, it turned out fantastic! I can't wait to make this again with fresh tomatillos when I can find them, I made exactly as stated using 7 fresh jalapenos from my garden, we like lots of heat! This is SOOOOOOOO good! thanks for sharing this great recipe Bones!...Kitten:) oh BTW this just gets better when left in the refrigerator lol!
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<p>I am a retired State Park Resort Manager/Ranger. <br /><br />Anyway, as to my years in the State Park System (retired now), I was responsible for 4 restaurants/dining rooms on my park and my boss at Central Headquarters said I should spend less time in my kitchens and more time tending to my park budget. I spent 25 years in those kitchens and worked with some really great chefs over those years, (and some really awful ones too!) <br /><br />I spent THOUSANDS of hours on every inch of that park and adjacent state forest (60,000 acres) and sometimes I miss it. But mostly I miss being in that big beautiful resort lodge kitchen. I miss my little marina restaurant down on the Ohio River too. I served the best Reuben Sandwich (my own recipe -- posted on 'Zaar as The Shawnee Marina Reuben Sandwich) in both the State of Ohio and the Commonwealth of Kentucky down there and sold it for $2.95. Best deal on the river! <br /><br />They (friends and neighbors) call my kitchen The Ospidillo Cafe. Don't ask me why because it takes about a case of beer, time-wise, to explain the name. Anyway, it's a small galley kitchen with a Mexican motif (until my wife catches me gone for a week or so), and it's a very BUSY kitchen as well. We cook at all hours of the day and night. You are as likely to see one of my neighbors munching down over here as you are my wife or daughter. I do a lot of recipe experimentation and development. It has become a really fun post-retirement hobby -- and, yes, I wash my own dishes. <br /><br />Also, I'm the Cincinnati Chili Emperor around here, or so they say. (Check out my Ospidillo Cafe Cincinnati Chili recipe). SKYLINE CHILI is one of my four favorite chilis, and the others include: Gold Star Chili, Empress Chili and, my VERY favorite, Dixie. All in and around Cincinnati. Great stuff for cheap and I make it at home too. <br /><br />I also collect menus and keep them in my kitchen -- I have about a hundred or so. People go through them and when they see something that they want, I make it the next day. That presents some real challenges! <br /><br />http://www.dnr.state.oh.us/parks/parks/shawnee.htm</p>