Thanks Curtis, we've probably made this salsa 15 times so far this gardening season, and the tomatillo plant is showing no signs of slowing down. We're going to have to figure out if we can put it into canning jars for next year and double down on the ingredients since I'm going to miss it once November comes around. Thanks for watching!
@@TheBarbecueLab I have a friend who used to do a fair amount of canning this time of the year, where they made jars and jars of tomato sauce and many other things from their garden. I was always recruited to help in the process (usually cutting green beans). Is the garden you have a fairly regular thing or something recent? You should be able to water bath can the salsa, which is the same process you would use for tomato sauces. It should keep awhile in that case.
I'm doing a salsa Verde using a fermenting process this year, but I want to try this fire roasted one also! Btw.. nothing needs chopping for the Vitamix, I put a half onion or whole garlic straight in for tomato sauce etc.
Have you ever considered smoking chips in the grill? I actually been making a salsa in a stove top smoking pan. After setting in fridge overnight the smoke is more prevalent and really is addicted.
Thanks John. It's a winner here in our house for sure. I think I'm going to whip up a batch for Monday Night Football since the batch from this video disappeared this weekend...
