I have tomatillos for days this time of year (late September)! Whether you bought them or grew them, give this recipe a try. It’s fresh and bright: a perfect addition to the football game buffet. Enjoy!
Tangy Salsa Verde with a Green Tomato Kick
This is a classic salsa verde recipe to use up all the tomatillos from the garden but the addition of unripe green tomatoes gives it a tangy distinctive kick!
- oven
- food processor
- 15 tomatillos, peeled from the husk
- 1 large onion, cut into quarters
- 4 cloves garlic
- 2 small green tomatoes or 1 medium, quartered
- 2 jalapenos,seeded for less spicy or whole for spicy
- 1 handful cilantro, chopped
- 2 limes, juice and zest
- 1 tsp salt (or more to taste)
- 1/4 tsp cumin
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place the tomatillos, onion, garlic, and jalapeño on a baking sheet and roast at 400 for 30-40 minutes until soft and a little brown on the edges
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let the pan cool until the ingredients are merely warm and not piping hot
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To the good processor, add all ingredients: the roasted veg and the tomato, cilantro, spices. juice and zest of the limes
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pulse until chunky and combined
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At this point, you can either eat it right away, store it in the fridge for up to a week, or use basic water bath canning to preserve this for up to two years
