The harvest is winding down but some veggies besides squash are still showing up on our farmer’s market stand in spades. Notably for the past week or so: tomatillos in green, white and purple!
I picked some up last week and then bought four pounds this week to put up for the winter. I’ll probably continue to buy pounds of them until they’re out of season.. which could be as early as tomorrow. It all depends on frost.
This is what I’m turning them into: a mild, rich salsa verde. I used a jalapeno in one batch and fruity red peppers of unknown name in another. You want something not too spicy but not too mild. Floral is a bonus.
Artis absolutely adores this salsa and so do I, which is why I’m putting up so much for the winter. I think this is my best salsa yet.
Salsa Verde [printable recipe]
- 1 lb tomatillos, husked and washed
- 1 jalapeno, seeded
- 1/2 medium onion, roughly chopped
- 2 cloves garlic
- 1 tbsp cilantro
- 2 tsp lime juice
- 1 tsp cumin, divided
- 1 tsp oregano
- 1/4 tsp smoked paprika
- salt, pepper
- non-stick spray
Halve tomatillos and spritz with non-stick spray. Season with salt, pepper and half of the cumin. Broil until sizzling and browned in spots, about 10 minutes.
In a food processor, add onion, jalapeno and garlic. Pulse to roughly chop a couple of times. Add tomatillos, lime juice and remaining spices. Pulse until finely chopped. Taste, adjust seasoning as needed.