Ingredients
sliced green tomatoes
pickling salt
white vinegar
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
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Canned tomatillo salsa — chilaquiles, enchiladas, braising liquid
Adjustable stand — hold cookbook or tablet at eye level while cooking
French copper — ultimate heat response, professional standard
Enameled cast iron skillet — no seasoning needed, excellent sear
5-ply bonded stainless — searing, fond development, deglazing
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Canned tomatillo salsa — chilaquiles, enchiladas, braising liquid
Adjustable stand — hold cookbook or tablet at eye level while cooking
French copper — ultimate heat response, professional standard
Enameled cast iron skillet — no seasoning needed, excellent sear
5-ply bonded stainless — searing, fond development, deglazing
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Slice green tomatoes as thick as you want them for frying. Put them in a pot of boiling water. Cook until tomatoes turn white (only a few seconds). Then layer tomato slices in sterilized canning jars. Add 1 teaspoon of salt and 1 tablespoon of vinegar to each jar. Fill to within 1/2-inch of top with the boiling water from the tomatoes. Seal. For extra safety, process in boiling water bath for 5 minutes.