May is the month of celebrations around the world. In England, the Maypole, in France, Labour Day on May 1st, in North America, Mother’s Day. In Mexico, the Cinco de Mayo celebration on the 5th of May. Let’s take a trip to Mexico from a preserver’s perspective!
In 1862, the Mexican army, which was poorly armed, but determined, successfully defeated the well-armed French army and its colonial objectives. The “Cinco de Mayo” holiday celebrates Mexican culture, heritage, and pride. As with every celebration, food is always a central feature!
If we were celebrating in Mexico, we would be eating Elotes or street corn which is grilled corn on the cob loaded with spicy crema(a bit like sour cream), cilantro and cotijo cheese (similar to feta). A squeeze of lime and yum! Tacos (meat, fish, or shrimp), enchiladas, tostados, and burritos, and always topped with pico de gallo (fresh tomato salsa), salsa verde, and fresh vegetables like shaved radish, cabbage and jalapeno. For the festivities, a sweet ending of churo (deep fried batter with cinnamon sugar) or something made with Dulce de Leche which literally means sweet milk – condensed milk that is slowly cooked into a caramel sauce. Let the party begin!
In anticipation of the preserving season, and if you want to celebrate Cinco de Mayo or just have a Mexican supper, there are some ideas. Wait to do the Elotes until our corn is ready. But honestly, the grilled and loaded corn is delicious! Mexicans almost always use corn tortillas rather than wheat. Corn tortillas are available at FreshCo, Baked and Pickled in Collingwood or occasionally at other grocery stores. If you are planning your preserving schedule, how about making a simple salsa such as the “House Salsa” from Bernardin. A very easy, don’t peel the tomatoes salsa that is flavourful and a great substitute for pico de gallo. Or, what about a Salsa Verde with tomatillos (always available at FreshCo or grown in our area)? I like the recipe from Ball which makes 6, 250ml jars of sauce that is great with taco chips or as a base for enchiladas or burritos.
Roasted Salsa Verde (based on the Ball recipe)
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Loading...Celebrate May with a little trip to Mexico and join the country as it celebrates. It’s good fun to introduce different foods and cultures to the family. It’s also great to anticipate what you would like to preserve this coming season! Buen provecho!
Ingredients
- 2 kg of tomatillos with their outer husks removed
- 2 medium onions cut into 8 wedges
- 2 jalapeno peppers
- 6 cloves garlic
- ½ cup lime juice
- ¼ cup chopped cilantro
- 2 tsp salt (pickling)
- 1 tsp pepper
Instructions
Roast the first 4 ingredients in a 450-degree oven for 15 minutes. Position the tomatillos with the stem side down. The onion should be soft. Let cool until veggies can be handled. Then remove stems and seeds from peppers and tomatillos. Process all in a food processor or blender. Pour into a Dutch oven and add remaining ingredients. Bring to a simmer.
Ladle into hot 250 ml jars leaving a ½ inch headspace. Clean rims, apply lids and rings to finger-tip tight.
Process in a water-bath or atmospheric steam canner for 20 minutes adjusting for altitude. Let rest for 5 minutes. Remove, cool, label and store for up to 18 months as long as the seal remains in tack.
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