I like to grow a few new fruits or vegetables in my garden each year; this year I planted two tomatillos. The plants are abundant to say the least; I’m about to have a lot of tomatillos! So I’ve started making salsa verde. It’s delicious with tortilla chips, and I’m sure would go well with many Mexican dishes.
Tomatillos, with ground cherries, Tuscan kale, and Italian principe borghese sun-drying tomatoes, which are all coming ripe at the same time in my garden. A friend told me you can tell when tomatillos are ready to be picked when they’ve filled their papery husks, and the fruit’s green skin has started to turn a lighter whitish-green – as tomatoes do just before they’re about to start turning pink.
Take off the husks, and rinse them well – tomatillos are sticky. Then cut them in half and put them cut-side-down on a cookie sheet.
Broil them for about 5 minutes, until the tops start to get nicely brown, which will give a roasted flavor to your salsa.
Then all you do, is put the tomatillos and their juice into a blender or food processor with the other ingredients listed below, pulse a few times, put your salsa in a bowl and chill (optional – I think it also tastes fine warm), and it’s ready to eat. Recipe follows, enjoy!
(Note, please adjust quantities to taste!)
1 to 1-1/2 pounds tomatillos
1/3 cup chopped white onion
1/2 cup (packed) cilantro leaves
1 Tbsp fresh lime juice
1/4 teaspoon sugar
1 Jalapeño pepper, stemmed, seeded and chopped (if you like your salsa hotter, use 2)
Salt to taste