My tomatillos are booming with fruit. The branches are laying on the deck, so I guess it's time to harvest. Actually, I've been harvesting for weeks, and tucking the little zesty orbs in the fridge. Now I have 4 pounds and I'm ready to make salsa verde.
Ingredients: - 4 pounds of tomatillos, husks removed - 1 large onion, quartered - 4 cloves of garlic (in skins) - 5 jalapeños, stems removed - 1 tbsp kosher salt - 2/3-3/4 cup fresh lime juice - 1 cup of cilantro - 4 tsp citric acid, if water bath canning
Method: - broil the tomatillos, garlic, onion & jalapeños until slightly charred & soft, 10-15 mins (don't walk away, keep an eye on them.) - in batches, blitz the veg, including the cilantro, in a food processor until smooth. Then transfer to a large soup pot or dutch oven. Add the salt & lime juice and simmer for 10-15 minutes. - if water bath canning, follow the USDA canning best practices to make sure your salsa verde will preserve properly. I'd also recommend checking out Canning for a New Generation. That was the foundation for my recipe.
Now dig in with some tortilla chips or, make a delicious chicken & salsa verde soup! Tomatillos are awesome, I'm so glad I gave these a shot in the garden. They did so well, that I might expand to purple tomatillos next year!
Did you have any good surprises in the garden this year?