Salsa Verde
Tomatillo plants are prolific and will keep producing until the first hard frost, so make plenty of this spicy-tart salsa and freeze in batches to bring out for every game (because, you know, they might lose if you don’t).
Ingredients
1 lb. tomatillos, hulls and stems removed
1 small onion, quartered
2 to 3 cloves garlic, peeled
1 to 2 jalapeños, stems removed (remove seeds for less heat, if desired)
1/4 cup coarsely chopped cilantro
Sea salt to taste
Directions
Preheat oven to 450 degrees. Place tomatillos (in a single layer, stem side down), onion and peppers in an oiled, rimmed baking dish. (Alternatively, you can grill the tomatillos, onions, garlic and jalapeños for a smokier tasting salsa, or if it’s too hot to turn your oven on.) Roast for 8 to 10 minutes, turning veggies once, until tomatillos are softened and slightly charred.
Put all ingredients in a food processor or blender and process until smooth. Store in the refrigerator for up to a week, or freeze and use within a few months. Serve with chips or tacos or in enchiladas.
Suggestions
To freeze, portion salsa in 1/2 cup to 1 cup amounts (depending on how many people you plan to serve) in freezer-safe containers, leaving 1 inch between the salsa and the rim. Refrigerate until cold, then put in freezer with a loose lid to allow for expansion. Tighten lid when fully frozen.
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