20190916: New Mexico Rally Thread, 9:00pm Eastern Time.

Think we will go out to our favorite Mexican restaurant for Lingua tacos sans tortilla and a large side of the best guac this side of Mexico-U.S. border. 🙂

Here’s a good recipe for using GREEN tomatoes. I like this to cook with this. Please read the “asterisk-ed” note!
Salsa Verde for Cooking
7 c chopped, peeled (as best you can) green tomatoes
5 – 10 jalapeno, habanero or Scotch Bonnet peppers or your own mix of peppers, probably no more than 1 c total, if that.
2 c chopped red (or other) onions
2 minced garlic cloves
1/2 c lime juice
1/4 c white vinegar
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1/2 c chopped cilantro
2 tsp cumin
1 tsp oregano
1 tsp salt
1 tsp pepper
You may need to add extra vinegar, lemon juice or lime juice, enough to barely cover.*
Put all the vegetables and liquids in a stainless steel pan. Bring to a boil over a med high heat, stirring constantly.
Add the herbs and seasonings. Boil gently for 5 minuters.
To seal, put in sterile jars, put on lids and process in a water bath for 20 minutes. Yields 6 cups.
*This recipe was from the Ball Complete Book of Home Preserving, but I added the vinegar. I also found that following the recipe exactly, there was not enough liquid to cover the vegetables. Perhaps it’s how I measure the vegetables; whatever; it’s a problem I have consistently encountered with recipes in this book. So I added the vinegar, and sometimes I need more than the 1/4 cup, but you can add lemon juice or lime juice if you prefer. You DON’T want to add water, because it’s important to keep a good acidic level for safety reasons.
I like to cook with this salsa. I’ve used it to make green chili, enchiladas or various casseroles. It works well with chicken or pork.

A lighter chili-
Summer chili
1/4 – 1/2 lb hamburger or hot sausage or a combination of the 2
2 – 4 c. cubed zucchini or 1/2 zucchini and 1/2 egg plant
2 med onions, cup up
1 bell pepper, cut up
1 28 oz can tomatoes, or about 4 c fresh, peeled, cut up
1 grated or cut up carrot
4 cloves garlic minced
1 15 – 16 oz can drained cooked beans, reds or pintos or about 2 c home cooked or left over beans
1- 4 peppers, jalapeno, banana, ancho or whatever you’d like
6 mushrooms, grated (it looks like ground beef then) or sliced, optional
1 c corn, optional
a few olives, sliced, optional
3 – 4 TBS chili powder
1 tsp cumin
1/4 tsp cayenne or pinch of smoked habanero powder, OPTIONAL, depending on how hot you want it.
Salt to taste, 1/2 to 1 tsp ?
Brown the meat with the onion and green peppers. Add everything else except the beans, and if needed a little water, until it looks about right. Let simmer covered at least 30 min up to an hour. Keep an eye on it so it doesn’t get too dry. Add the beans, and if it needs a little thickening, 1 – 3 tsps of masa. Simmer for about 5 -10 minutes.

I heart food in New Mexico!!! And the architecture in Santa Fe.
Cant not visit without eating blue corn enchiladas.
They should look a bit like this, but I like rwd and white. 0lus smoky black beans on the side.
Also frito pie.
http://i1.wp.com/www.nmgastronome.com/wp-content/uploads/2014/10/DelCharro06.jpg