Yum. Yum. And yum.
This year I planted a few tomatillo plants in my garden, because what the heck, they are kind of cool.
Scratching your head?
Here they are…
They are sort of like tomatoes (although they don’t taste like them). And the most radical part is that grow in these funky, papery lanterns. I think they are just absolutely intriguing. I have been watching them like a hawk this summer, as they grow in my garden (And no…it hasn’t been a boring summer!).So finally…after months of watching and waiting, they are ready to be picked! Aren’t they beautiful?
My love of Mexican food is borderline obsessive. I could eat fresh tacos, rice and beans, tamales…just about every day. And now that I have tomatillos, I can make homemade salsa verde (green salsa)…and that my friends, is a glorious thing.
Obviously you need to peel the little lantern off of the fruit before you begin, but you’re also going to need to give them a good scrub- because they are covered in a sticky sap. An interesting little setback…but totally worth it in the end!
To intensify the flavor of the fruits and veggies, I choose to roast my tomatillos, peppers, onion, and garlic before pulsing everything up. But you can skip that step if you choose. Either way…the stuff is yummy.
Alright enough talking, here’s the recipe…
- 8 tomatillos, halved
- 1/2 of a large onion, quartered
- 2 jalapenos, halved and seeded
- 1 clove garlic *see note
- 1/2 teaspoon salt
- 1 tablespoon lime juice
- pinch cayenne pepper (about 1/8 teaspoons, more if desired)
- 1/2 cup fresh cilantro
- cumin to taste, about one tablespoon
- Enough water to thin to desired texture (no more than 1/3 cup)
- Get a large skillet nice and hot.
- Place tomatillos in skillet, turning to char sides. Remove from pan.
- Next char onions, peppers, and garlic.
- Place all ingredients, except cumin, into a blender or food processor. Pulse until texture is slightly chunky.
- Stir in cumin to taste.
- This recipe is for a roasted version. You can also pulse the ingredients raw.
- *If roasting-leave garlic in skin to roast to prevent burning. Peel before adding.
- Keeps in refrigerator for up to one week.
And now, you too, can try to avoid eating an entire bag of tortilla chips topped with mounds of deliciously fresh salsa verde. You’re welcome!