Tuesday, August 9, 2011


Have you ever been in the market and passed by the Tomatillo's and said to yourself "What are these?" "What do I do with these?" I have on many occasions, and finally one day I broke down and filled a bag with them, brought them home and looked at them for a few days, and still didn't know what to do with them. Now that I've figured it out, we can't get enough of this easy, simple salsa verde.

I love it when you can keep it simple and something only takes a very little prep. You are going to love this. It is fabulous as a dip with tortilla chips or as a sauce on your meats or poultry.
Take the tomatillo out of the husk and wash them. Cut them in half and arrange them on a cookie sheet that has been lined with aluminum foil.
Bake them in a preheated 450 degree oven until the skin on the tomatillo blisters and gets charred.  Check them after 10 - 15 minutes. Once they have a nice color take them out of the oven and put the tomatillo's into a blender or a food processor.
Add 1/2 a white onion, 2 cloves of garlic, 1 Jalapeno pepper, cut in half and seeded, and a handful of fresh cilantro. (I just love fresh cilantro from the garden!) Let the blender pulse everything together.

Remove from the blender.  Season with some salt and the juice from one fresh lime. Taste it! It's sweet and tart and a little bit spicy. If you're not into the heat, start with 1/2 a Jalapeno pepper instead of a whole one. This salsa adds such a dynamic taste to any kind of BBQ'd or roasted meats, and is simply delicious on it's own with some chips.

Buon Appetito!

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