My single cherry tomato plant is just starting to offer up ripe fruit, so we’ve only had a batch or two of fresh pico de gallo so far this summer, thanks to my Full Circle Farm CSA box. But now, tomatillos are coming in at the farmers market, so it’s time for salsa verde. It’s almost as exciting as when the poblanos start arriving, and then it’s really on. But back to the salsa verde.
When it comes to carnitas tacos, I like a good hot sauce as much as the next gal, but carnitas w/ salsa verde? Da best!
Making a batch of tomatillo salsa is almost easier than pico. It’s just tomatillos and a jalapeno roasted under the broiler, plus a few green onions, cilantro and lime juice, all thrown into a blender. This is one I come back to summer after summer, and if I canned, I would make jar after jar to have it year round. See the play-by-play post from a few years ago. The precise recipe, from Sunset, is available here.
mjskit
August 5, 2011 at 8:14 amI love tomatillo salsa and the idea of roasting the tomatillos AND the jalapeno is very clever. Still waiting for tomatillos to come to our markets, but I now know what I’m going to do with some them! Thanks for sharing this recipe!