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
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
let the pan cool until the ingredients are merely warm and not piping hot
To the good processor, add all ingredients: the roasted veg and the tomato, cilantro, spices. juice and zest of the limes
pulse until chunky and combined
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
