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.
- ~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
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.