Lately we have had the option of picking tomatillos as part of our CSA share. Colchester Farm sent us this Salsa Verde recipe the first week that tomatillos were available to help with ideas for using them. I've made this Salsa Verde three times now, and we have finished it off quickly each time!
The first time I only used half a pound of tomatillos. These little guys have a paper-like skin that you peel off, and then they are sticky! The sticky comes off with a light washing, and then you are ready to cook them. (I've also read that you can make salsa without cooking the tomatillos, but I opted for cooking each time.)
The first time I boiled the tomatillos. Put them in a pot of water and bring the water to a boil. Reduce heat to a simmer and cover for 5 minutes. Then remove from the water with a slotted spoon.
Or you can roast the tomatillos. Slice in half and spread on a baking sheet covered in foil. Place under the broiler for 5-7 minutes...
While the tomatillos are cooking (either method), chop your onion and place in a food processor. Add the tomatillos, lime juice, cilantro, jalapeno peppers, and sugar and pulse until it looks like salsa!
Tomatillo Salsa Verde (via AllRecipes)
1 1/2 lb tomatillos
1/2 cup chopped white onion
1 Tbsp fresh lime juice
1/4 teasp. sugar
2 jalapeno peppers
salt to taste
Remove papery husks from tomatillos and rinse well.
Cook tomatillos either by boiling or roasting
Place tomatillos, lime juice, onions, cilantro, peppers, and sugar in a food processor (or blender) and pulse until all ingredients are finely chopped and mixed. Season to taste with salt. Cool in refrigerator.