Tomatillo Salsa (salsa verde)
When I saw tomatillos listed for pickup at last weeks drive thru farmers market, I ordered a salsa kit immediately. I’m used to green salsa from the store, but as I move to make more pantry staples from scratch, this seemed like a doable kitchen project. Salsa is great for taco night or a quick snack with tortilla chips. Have you seen tomatillos before? They look like a green tomato covered in a papery husk and have a tart flavor. The brightness it adds to your dish is undeniable and if you need a quick dinner idea; toss a pork tenderloin in the crock pot with a jar of salsa verde, a small can of chopped chiles and a teaspoon of cumin and you’re in for a delicious meal. Give it a try!
Over the last few years my family has been reevaluating the way we live and one big change we have been working on is eating as much locally produced food as we can. Supporting the farmers and makers in our region is incredibly important to us. To know the animals and land were treated with respect makes us feel good. There is truly no experience like farm to table!
Tomatillo Salsa-
Ingredients:
1 quart container of tomatillos, husk removed and be sure to rinse as the tomatillos can be sticky.
1 Jalapeño pepper, top removed and cut into large pieces (I leave the seeds, but feel free to remove if you prefer a mild flavor)
1 Serrano pepper, top removed (you may use any hot peppers you have on hand so if you only have jalapeños go with it.)
1 onion, chopped (I use white or red)
2 garlic cloves, peeled
1/2 cup cilantro (stems and all)
1 Tbsp white wine vinegar
Juice from half a lime
Salt to taste
Directions:
Preheat oven to 400 degrees Fahrenheit
Place tomatillos and Serrano pepper on baking sheet and roast for 15 minutes until slightly charred. Remove and let cool for a few minutes,
Blend onion, jalapeño, garlic cloves, cilantro, lime juice and vinegar in a blender.
Carefully add roasted tomatillos and hot pepper to blender and puree until smooth consistency.
Season with salt to taste.
Store in the fridge for up to one week.
*This recipe is easy to double so feel free to make up a large batch and share jars with family and friends.
Salsa is like summer in a jar; currently as I type this entry we are under a tornado warning. What a weird time we are living in…so unpredictable and full of challenges. I have been trying to channel my energy into things that provide me joy. How have you been enduring? What interests or routines help you get through the day? Keeping busy in the kitchen helps me to stay calm and everyone likes to eat!
Be good and well. xo
