Salsa verde
I am growing tomatillos for the first time this year. I have three plants, and that will be plenty. They are prolific. There will definitely be more chile verde in my future. But I also wanted to try my hand at salsa verde, so tonight I came up with a recipe and it turned out pretty good. I spooned some on top of baked chicken and rice for dinner and it was yummy. I think it is going to get better as it sits a day or two in the fridge.
Ingredients
- ~20 ripe tomatillos, husks off, washed and halved
- 1 onion, chopped
- 3+ long chili peppers, chopped (I used two Anaheims and one Hungarian wax pepper from the garden)
- 1-2 heaping Tbs chopped garlic
- 1-2 heaping tsps minced fresh oregano
- 2 Tbs extra virgin olive oil
- salt
Directions
Saute the tomatillos in the olive oil. When they just start getting soft add the onions and peppers and after a minute or so the garlic. After another minute remove from heat. Add the salt and oregano. Pulse in a food processor until it has a slightly chunky consistency. Refrigerate (I froze a couple of tubs). Makes about 1.5 pints. Serve as you would any salsa. Really good with chicken.
5 comments:
The oregano is an interesting choice. I would have thought cilantro would have been the herb to go with.
But oregano is what I have plenty of in the garden! :) And it worked out well.
Lol! I have tons of oregano, too. I even razed all the plants to the ground not that long ago, and it's already monster sized again.
Now if my tomatoes would just grow. . .
This sounds delicious Jim...tomatillos are so underused!
Thanks, Mari. It did turn out pretty good, considering I made it up on the spot. Next step will be refining it over the course of the summer. Have also been thinking what changes are needed to can it in a water bath (or would tomatillos, like tomatoes, need a pressure cooker canning process? Something to investigate).
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