tomatillo salsa
For the last two years I've grown tomatillos, so I figured it was about time to do something with them. Not that we had an overabundance. Last year I think I picked five or six, which I let rot on the counter; this year I didn't bring in more than 20 or so. The plants got big enough, and the flowers were pollinated fine, but most of the tomatillos stayed too little to pick. Next year will be better, always. But as it is we did have those few on the counter, and needed something to go with our rice and beans and tortillas, so green salsa seemed like just the thing.
I'd never made it before, but it turns out to be pretty easy. I cut the tomatillos in half and roasted them with a clove of garlic for about 15 minutes, then I pureed them in the food processor along with a jalapeño, about a quarter of an onion, some cilantro, and lime juice. That's all! Our tomatillo harvest for this year made enough for two meals, I reckon, counting on the boys' light consumption of what for them is a pretty spicy sauce. Besides the tomatillos, we also grew the garlic and the jalapeño; sadly we had neither yellow onions nor cilantro of our own this year. Something else to fix for next season.
As for the lime, I'm still working on how we could manage that one...