Tomatillos are such a fun plant. They are easy to grow, easy to pick, fun to husk, beautiful to look at and they make a great salsa. We picked a good share at the farm Saturday morning and made fresh salsa verde that afternoon.
Here is a picture of them on the plant and after being husked:
I couldn't find the recipe I used last year to make salsa verde so I threw something basic together with food I had on hand.
Roughly 4 cups tomatillos
4 cloves of garlic (unpeeled)
1 large onion (quartered and unpeeled)
Roughly 1/2 cup cilantro
Salt & Pepper (to taste)
1. Husk and rinse tomatillos and place on a parchment paper lined baking sheet along with the jalapeños, unpeeled garlic cloves and unpeeled onion. Place the baking sheet on the top rack of your oven and broil on high (about 500 degrees) for about 15 minutes. Turn sheet and flip ingredients once through the broiling cycle so that everything is cooked and charred evenly.
Here is a before and after picture. You can see some seeds in the second shot because the tomatillos will burst and sizzle under the heat. As you can see, you don't want to char them heavily. Just enough to give them a roasted flavor.
2. After the items on the baking sheet have cooled, peel the garlic, onion and jalapeños and place them along with all the tomatillos into a food processor. You do not have to do anything to the tomatillos. Just place them in your processor as is. If you have never roasted a jalapeño, the darkened skin should just peel off. You may have to work a little at the rest of the skin that was not directly charred, but try to get as much off as you can.
Add the cilantro, a drizzle of olive oil and salt and pepper to the food processor as well.
3. Blend! Add more olive oil as necessary to gain the consistency you desire. *A note of caution here! In my humble opinion of all things spicy, this definitely has a kick. It's tasty, but if you don't want something that hot then just add one jalapeño (and make sure you remove ALL the seeds). However, if you're a crazy person and think I'm a total wimp for barely handling two jalapeños, then I dare you to add some crushed chili pepper flakes to the mix!
There you go!
We enjoyed this yummy garden creation with some organic tortilla chips, tomatoes and avocados. It made for a spicy, light and delicious Saturday night! Enjoy!
Until next time, Be Well.