Tomatillo Turtle Bean Salsa
This is how I made it at Open Fields this year:
Tomatillo Turtle Bean Salsa
4 cups diced tomatillos
2 15 oz cans turtle (black) beans drained
1 12 oz can shoepeg corn drained
1 12 oz can tomato paste
1 cup diced red onion
1 1/2 cups diced green Spanish Spice sweet peppers
7 diced hot peppers
3" celery from the broad end diced
7 chopped garlic cloves
2 tsp Szechuan style pepper blend (McCormick)
2 tsp cumin seed
1 tbs sea salt
1/3 cup ReaLemon juice
1/3 cup ReaLime juice
1/3 cup cider vinegar
1 scant tsp chopped cilantro
Dice tomatillos, peppers, onion, garlic and celery into 1/4" cubes and put into colander.
Add the beans and corn
Let the liquid drain
Transfer to mixing bowl and add the remaining dry ingredients
Add lemon juice, lime juice and the vinegar
Mix well and let marinate
If at home I would have let marinate at least several hours in the fridge before serving. You can sub green bell for the Spanish Spice peppers. At OF I used 2 Bhut Jolokia, 1 Scotch Bonnet, 3 Red Savina and 1 unidentified hot peppers. This recipe can tolerate a lot of heat & I'll use more hot peppers next time. I'm not a cilantro fan and if wasn't a competition would have omited entirely or subbed parsley or possibly added more celery.
This salsa is not very suitable for canning because of the beans and especially the corn. It would have to be pressure processed for maybe 65 min at 10-15 lbs pressure to be safe. (this is my opinion) If I were to can it I would omit the corn and beans (add later just before serving) and BWB it. I would think that bringing the mix to a boil and boil for 10 min, hot pack into hot jars and then boiling water bath can for 10-15 min would safely do it. Perhaps someone here is more expert and can tell us differently?
JohnT
Eat safely... always use condiments
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