This one recipe has altered my garden plan for next year. It’s. That. Good.
erinberries?). But that changed this spring with the production of Pumpkin Seed Chili Sauce. And then I recently received some excess tomatillos from a family member’s garden.
Grilled Salsa Verde
1 lb tomatillos, husk-free and washed (roughly 2 - 3 cups)
1 serrano pepper
Half a large onion - around 3/4 cup
A handful of cilantro
Juice + zest from one lime (omit zest for less lime flavor)
1. Put all the tomatillos on a skewer for easy grilling. Turn your grill up high and grill until just charred. Turn them over as needed. Broiler alternative: slice each tomatillo in half and put on a cookie sheet, skin side up. Broil until just charred.
2. Let the tomatillos cool slightly, then pulse in a food processor.
3. Add in the onion, serrano, cilantro, lime and S&P. Pulse to desired consistency
4. Let sit (in fridge) for at least 24 hours before serving to let the flavors marry and marinate.
Oh, and for those of you wondering how this altered my garden plans...tomatillos have been added to the list for next summer. I would love to can some salsa verde next harvest season.