Friday, September 27, 2013

Tomatillo Salsa


My CSA cup runneth over this month with tomatillos, red, yellow, and orange tomatoes, eggplant, kohlrabi, basil, turnips and kale. You shoulda seen me haulin' that box to the car - who needs Bodypump?

I've never been inclined to cook with tomatillos and that is why I absolutely adore being part of a CSA. I'm challenged to think outside of my box and do something I've never done before. I'm thinking this salsa will be the base of a chicken or pork stew/crock pot dinner later this week. Yum? I hope so. 


Tomatillos come in little papery husks that easily peel off. When you peel the husk off, inside you'll find a sticky coating on the tomato, but it washes off real quick. 
 How can anything be bad when you start with all this good? 

My trusty blender. We are like best friends. I say it all the time. I threw my serrano pepper in whole, and the salsa was quite spicy (how I like it!). You could choose to de-vein and take out the seeds, but then you'd be a pansy.
 
Please do tell me how you use your tomatillo salsa. I can only eat so many fistfuls of chips and salsa....

Printable Recipe Here

Tomatillo Salsa
makes about 4 cups of salsa

prep time: 10 minutes

4 cups tomatillos (about 2 pounds)
1/2 onion, coarsely chopped
1 cup cilantro leaves and stems
1 serrano pepper, de-stemmed
juice of 2 limes
2 teaspoons kosher salt
1/2 teaspoon freshly ground pepper
1/4 - 1/2 cup water

Husk and wash tomatillos, chop coarsely. In a blender or food processor, add tomatillos, onion, cilantro, serrano pepper, lime juice, salt, pepper and water. Begin to pulse until combined, run on high speed for a minute or two. Add more water if needed. Chill. Serve with tortilla chips.