Last year, we tried our hand at growing tomatillos for the first time. It was a successful crop, but this year’s tomatillos has stolen the show.
I find these little guys to be just beautiful. I guess it’s not just the okra. Can’t you picture me walking out to the garden clasping my hands together, squealing,”awww, look at you! You look so good!” Well, it happens all the time.
And just like last year’s tomatillos, there is one thing we always have to to make first, salsa verde.
Salsa is one of our guilty pleasures. Ryan calls every day on his way home from work to see if he needs to pick anything up. If we don’t have chips and salsa, he will stop (or at least consider it) to pick some salsa up from Trader Joe’s. They do have some tasty options, but nothing beats what comes straight from the garden.
So of course, to be able to grow and hand select fresh ingredients to make our own salsa verde is right up our alley. Now, if we could just make our own chips…
Here’s how we make the good stuff.
Salsa verde (our way)
What you’ll need:2 pounds tomatillos
1 medium onion 4 large garlic cloves 2 medium or 4 small jalapenos
3-4 tablespoons fresh lime juice
1-1/2 tablespoons cilantro
1 teaspoon salt
3/4 teaspoon cumin -Makes about one pint-
Step one: Peel the tomatillos and wash the stickiness off. These guys leave you feeling like you just peeled garlic.
(Random moment) The peel looks like a flower.
Step two: Place the peeled tomatillos and garlic on a tray and roast in the oven at 400 for 15-20 minutes, until light brown. (For shorter cooking time, cut the tomatillos in half.)
Step three: Core and remove seeds from the jalapenos. Dice onion and jalapeno. Chop the cilantro. Then, place the onions, jalapeno, cilantro, salt, lime juice, cumin, and tomatillos in a food processor. Blend until the larger pieces of tomatillo and onions are mostly smooth
Step four: Once the mix is liquified, scoop it into a seal-able jar and refrigerate.
You can process in hot water bath or eat immediately. The salsa verde will last up to two weeks in the refrigerator. In our house, these may be gone by the weekend. In fact, I think it’s snack time right now.