Fresh and bright with lime and cilantro flavors, this salsa is fabulous on tortilla chips, huevos rancheros, or scooped over a veggie burrito bowl.
- 6 medium or 8 small tomatillos, husks removed
- 1 jalapeño pepper, chopped finely (wear gloves!)
- 1 handful of fresh cilantro, removed from the stem and chopped finely
- 1 large green onion/scallion, sliced thinly
- 2 tablespoons fresh lime juice
Slice up those tomatillos and place them in a saucepan with the onions and jalapeño pepper. Add water until they’re just covered, and simmer for 8-10 minutes until the tomatillos have softened. Drain through a sieve and add to a blender.
Add the rest of the ingredients into the blender and puree on medium until the mixture is combined and ground well, but not liquefied. Adjust lime and salt as desired, and transfer into your jars.
Tangy, musky, and salty-sweet, ketchup adds a unique note to everything from veggie burgers to fries. This nightshade-free version gets a smoky kick from the chipotle peppers.
- 1 pound cherries, with pits removed
- 2 medium onions, diced
- 1.5 cups apple cider vinegar
- 1/2 cup brown sugar
- 1 teaspoon salt
- 1/2 teaspoon chipotle peppers in adobo sauce, minced finely (or ground to paste in a mortar and pestle)
- A pinch of mustard powder
Process all ingredients in a blender until pureed smoothly.
Heat this mixture in a saucepan on medium until it starts to bubble. Turn down the heat and allow it to simmer gently for 40 minutes or so, stirring frequently. Once thickened and glossy, transfer into your jars and allow to cool.
Keep refrigerated until ready to use; this will stay good for 2 weeks if kept cool.