We received a salsa kit from our CSA and my son made this beautifully delicious and spicy salsa. The kit included tomatillos, jalpeño, onion, cilantro and garlic. And a recipe! It was very quick and easy and would be a great condiment for tacos or burritos or anything that would benefit from a little heat.
Salsa Verde (about 1-1/2 cups)
6 to 10 tomatillos
1 to 2 small onions
1 jalapeño (use more or less to taste)
1 small bunch cilantro
1 to 2 cloves garlic
salt and ground black pepper to taste
In a small saucepan, bring 3 cups water to boil. Remove husks from tomatillos and rinse. Boil tomatillos for about 5 minutes or just until softened.
In the bowl of a food processor or blender, combine tomatillos with remaining ingredients. Blend until mixture is a course purée. (Use cooking water to thin if necessary)
Refrigerate for 1 to 2 hours.
Adjust seasonings and serve with tortilla chips, tacos, enchiladas.
"Tomatillos are a member of the nightshade family which includes eggplant, tomatoes, potatoes, and peppers. They are and have been an integral part of Mexican and Latin American cuisine and are thought to have been domesticated by the Aztecs as early as 800 BC. They are also referred to as husk tomato, jamberry, and tomate verde. The plant and its fruit resemble a small green tomato, but tomatillos have a special little feature. They grow in a papery husk that encloses the fruit.When it is at full maturity, it should fill up its husk to the point of breaking it open. These look like little lanterns hanging on the plant and are quite intriguing. Tomatillos have a tart, tangy flavor and can be eaten raw or cooked, after removing the inedible husk. When raw, they should be green and firm and can be used in salads or raw salsas. They cook down into beautiful green sauces and are used in Mexican cuisine in salsas to accompany tamales, tacos, etc; sauces for enchiladas, rice, roasted meats, or fish; and in soups and stews. Tomatillos are often paired with onions, jalapenos or other chiles, lime, corn, beans, and squash. To use, simply remove the husk and wash to remove the slightly sticky film.They will keep for 2-3 weeks if left in the husk and stored in a paper bag in the refrigerator. You can also easily freeze them by removing the husk, washing and drying them and sealing in a freezer bag. It’s an easy way to make a batch of salsa in the winter." -from the Harmony Valley Newsletter