We’re coming to you from Maggie’s farm this week. Not the one of Bob Dylan fame, but 60 acres in lush, green Vermont. The vegetables are coming in fast and furious and all at once, including a sizeable crop of tomatillos. These tasty little morsels are members of the same family as tomatoes, the nightshades, but are more closely related to the Cape gooseberry. More important, they’re the key ingredient in the wonderful Mexican condiment, Salsa Verde.
The tomatillos give the sauce its tangy, zesty flavour with an underlying taste of hearty green chilis and onions. In Mexico, salsa traditionally is made with a mortar and pestle, but a blender will do the trick too. Salsa Verde can be served cold as a dip for tortilla chips or a side to tacos. It can also be served warm with grilled pork, other grilled meats and even fish. Its spiciness ranges from mild to burn-your-mouth hot. Here’s a recipe we picked up in Bon Appetite’s July issue:
Makes about 2 cups (and can be frozen)
Puree 1 lb quartered rinsed husked tomatillos
½ coarsely chopped medium onion, 1 smashed garlic clove
1 coarsely chopped Serrano chile (seeds removed if desired)
¼ cup fresh cilantro leaves with tender stems
In a blender, adding water as needed, blend until smooth; season with salt.
Y ya está. Facil!
Hasta la próxima!