I found some tomatillo plants at the garden center this spring and planted them in the garden, specifically because I had never used tomatillos in cooking and I knew that this would force me to do it. The plants produced prolifically and i perused the web a bit and combined and modified a couple of recipes and came up with what everyone thought was a pretty good Salsa Verde (Green Sauce). We used it as a dip with chips, but it could be served over chicken or other Mexican recipes.
October 24, 2014
by Mark Karney
1 ½ pound tomatillos, husked and quartered
¼ large white onion or more to taste, chopped coarsely
4 large cloves garlic
2 jalapeno peppers or more to taste, chopped coarsely
¼ cup chopped cilantro
3/4 teaspoons salt, or to taste
Husk & wash tomatillos. Place tomatillos and garlic into a food processor. Process until pureed.
Place the mixture in a heavy pan over high heat.
Finely chop 1/4 onion and 2 jalapenos in the food processor and add to the pan.
Bring to boil, then reduce heat to medium-low, and simmer until the mixture starts to thicken, about 15 - 20 minutes.
Remove from heat. Cool and then add cilantro and salt to taste. Add additional chopped jalapeno and onion to taste.