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Tomatillo Salsa Verde…and Atlanta Botanical Gardens









DSCN0540One of the joys of teaching canning is getting to visit beautiful sites.  And none more enticing than the beautiful Atlanta Botanical Gardens.



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Right now, the gardens are populated with their Imaginery Worlds display, 28 gigantic sculptures all created with a huge variety of plants and flowers in all shapes and sizes.  And, truely, pictures just don’t do them justice!


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Hard to pick a favorite but this guy’s sad face makes me smile every time I see him.







How appropriate also that I stroll through the Edible Garden on my way to the Outdoor Kitchen (at the end of this walkway).








There’s a spectacular Wall Garden, made up of many pockets containing lush herbs and other edible plants.  It’s a delight not only for the taste buds, but all the other senses as well.




DSCN0467Recently, my wonderful program manager there, Heather, offered me some just ripening tomatillos from the garden.  Not enough to use in a teaching class, but oh so happy to produce a small batch for the staff and volunteers there.  She told me the horticulturist was interested in hearing about new recipes for using these veggies.  Happy to oblige!

And so, a chance to make Tomatillo Salsa Verde.  I’d made it a few years back and loved it!  This time, I used the tiny green and purple tomatillos supplied by the gardens – so beautiful!

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Along with these tiny peppers that come in shades ranging from red to purple.  The result was a tangy melange so perfect for meats and cheese dishes.  I’m just hoping I can get another batch next year!

Tomatillo Salsa Verde

Makes about 4 pints or 8 half-pints

4 cups chopped tomatillos
1 cup seeded, chopped green chilies such as banana peppers
1/2 cup seeded, chopped hot peppers such as cherry peppers (optional)
3 cups chopped onions
1 cup bottled lemon or lime juice
5 cloves garlic, chopped
1 tablespoon ground cumin
2 tablespoons dried oregano
1 teaspoon sea salt
1 teaspoon black or mixed pepper


Prepare tomatillos by washing, removing dry outer skins.  Roast or grill tomatillos and peppers til skins blister.  You can remove skins if blackened or just cut all into small, bite-sized pieces. I chose to roast these little guys as their might not have been much left of them if I grilled.  Remove seeds from peppers if less heat desired.  Be careful not to touch eyes or face when handling peppers.



Combine everything into small stockpot or saucepan. Over high heat, bring mixture to a boil while stirring frequently.  Reduce heat to medium and cook for about 20 more minutes, stirring occasionally.  Ladle mixture into clean hot jars leaving 1/2 inch headspace.  Remove bubbles with bubbler or tableknife. Wipe rims, apply lids and bands.  Process for 20 minutes after water returns to boil.  Remove to heatproof area,  and check seals after 1 hour, refrigerating any jars not sealed.  After 12 hours, label and date and store in cool, dark area.

(This recipe is adapted from the National Center for Home Food Preservation website’s recipes).








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Next Canning Workshops August 23 at Serenbe and August 24 at Piedmont Park. And In Nashville August 30 and 31
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