Community Garden News: a simple salsa verde recipe
Tomatillos are my most favorite thing to grow and lately I’ve become quite good at multitasking while I tend to them. First I drag over a hose with the water pressure turned way down. I leave the nozzle next to one of my tomatillo plants for a minute or so while I start pulling branches aside to give each tomatillo a little ‘hug’ (the tricky thing about tomatillos is that you can’t really see if they’re ready, you actually have to squeeze them to find out —the tomatillo is ready if it has filled up it’s ‘jacket’). After a few hugs I move the water to the next plant and I continue my search for ready fruits.
Tomatillos put the green in salsa verde. Here’s a fresh salsa verde recipe I made for a potluck at the Northside Community Garden last week, enjoy right away or freeze for later. Over the years I’ve become more of a freezing rather than canning type gal — it keeps the nutrients in and the botulism out . . . so long as you have a chest freezer to work with. It’s the best canning method of all, I think.
- 1 pound tomatillos, husked and washed
- 1 jalapeno pepper, coarsely chopped and seeds removed —sometimes it’s good to start with less and add more if you like the heat.
- 1/2 onion, coarsely chopped
- 1/4 bunch of cilantro, coarsely chopped
- 2 peeled garlic cloves
- 2 tsp. cumin
- juice of 1/2 a lime
- sea salt to taste
Combine above ingredients in a food processor/blender and blend until smooth. If it’s cool enough outside to get your oven going, roast the coarsely chopped ingredients first before pureeing. Roasting rounds out the otherwise tart flavor of the tomatillo. This recipe is just a foundation, feel free to omit and subsititute as needed. A middle schooler once told me that cilantro smells like moldy pillows. If you agree, feel free to leave it out.