Here you go!
Tomatillo Green Salsa (you may substitute green paste tomatoes.)
Yield: 5 pints
5 cups chopped tomatillos washed and cored.
1 1/2 cups seeded, chopped long green chiles
1/2 cup seeded finely chopped jalapeños
4 cups chopped onions
3 Tbsp Fresh Cilantro leaves
6 cloves garlic, finely chopped
1 cup bottled lemon juice (There is a world wide shortage of lemon juice. You can substitue lime but increase to 1 1/2 cups.)
1 Tbsp ground cumin
1 Tbsp salt
1 tsp black
pepper Combine first 6 ingredients and run through food processor until pureed. Place in a large saucepan and add remaining ingredients. Stir frequently over high heat until mixture begins to boil, then reduce heat and simmer for 20 minutes, stirring occasionally. Ladle hot salsa into pint jars, leaving 1/2-inch headspace. Adjust lids and process in a boiling water canner 15 minutes at 0-1,000 feet altitude; 20 minutes at 1,001-6,000 feet; 25 minutes above 6,000 feet.
You may triple, quadruple this recipe but keep ingredient ratios.
My Enchiladas
2 packs medium flour tortillas or 2 large pack corn tortillas
3 cups grated cheddar
2 cups grated Jalapeno cheese
1 cup grated mozzarella
5 cups shredded beef,chicken or pork (If making vegetatian, increase cheeses to 3 cups each)
2 pints of Salsa Verde
2 12 oz cans sliced black olives
1 5 ounce can green chilis
1/2 cup seeded chopped hot
peppers (you may omit if you like)
Spray a large baking pan with PAM. Pour small amount Salsa Verde in pan and spred around to cover. In a large bowl, mix 2 cups cheddar (save one cup) and all of Jalapeno cheese. Add remaining sauce from opened jar, 1 can diced olives, can green chilis, shredded meat and hot
peppers. Mix well. Place two heaping tablespoons in each tortilla and roll up like a cigar. Place seam side down in pan. After pan is full, pour 2nd jar of Salsa Verde over the top. Cover top with remaing cup of grated cheddar and the cup of Mozzarella. Sprinkle second can of sliced black olives over top.
Bake at 375 for 60 minutes. These freeeze beautifully. I usually make 4 pans at a time (I buy those disposable aluminum pans) And alas...it is not a diet dish!
