Ingredients
-
2
-
12
-
1
-
1
-
1
-
1/4
-
1
-
6
-
4
-
2
-
1/4
-
1/2
-
7
-
2
-
1
Directions
Dylan (Tomatilla and Zucchini) Salsa, This is NOT Salsa Verde no, this is a light, very chunky and unique salsa that the healthy gals (joggers) in my neighborhood wait for each year The first time I made it, I was looking for a way to use up about a million tomatillos and zucchinis from the garden This recipe turned out to be just what I was looking for It took a week of tweaking but I finally got it down to a science and the local response was notable, to say the least I never get to can any because the neighbors eat it up as fast as I can make it! It may require the addition of more vinegar for canning purposes I dont know because Im somewhat inexperienced at canning things and so youre on your own there This salsa is named for my musical icon, The Bard, Bob Dylan I just KNOW he would like it because its different Enjoy!, This was FABULOUS Followed the recipe exact except that I couldn’t find yellow tomatoes so I just used heirloom tomatoes Not sure how much it changed the taste but this was still superb, especially when it’s left in the fridge for a couple of days (if it can stay in there that long!), 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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Steps
|
1
Done
|
Run the First 8 Ingredients Through the Thin Slicer of the Food Processor. Transfer Finished Mix to a Large Bowl. |
|
2
Done
|
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. |
|
3
Done
|
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. |
|
4
Done
|
Salsa Will Keep For Several Days in Refrigerator. |
