We didn’t grow any tomatillos on the farm this year. They are a minor niche crop that don’t sell especially well and frankly we couldn’t spare the space or time. Fortunately, Adam, grew several plants in his home garden (how does he have time for a home garden?!?) and he was generous enough to drop off a big bag of perfect fruit the other day.
I love tomatillos. I love their fresh, tart, almost lemony flavor. I love their bright green color. And I love how well they combine with other foods, especially with foods that are just a bit fatty like chips or enchiladas. Tomatillos are the base of all the traditional green salsas and sauces found in mexican and tex-mex cooking. Every tomatillo recipe I’ve ever seen is variation of the very simple salsa recipe presented here. If you’re hankering for sauce over salsa, just take this salsa recipe, double it, sauté it for a few minutes in lard or oil, thin it with stock (animal or veggie) and reduce it back to sauce consistency (until it coats the back of a spoon). It’s a very traditional preparation. Recently I’ve been taking a less traditional path and making a green sauce by simply blending the salsa verde with avocado. It produces a rich, velvety but still tangly sauce I like using on enchiladas or black bean cakes (and it’s much healthier than the traditional, avoiding both the oil and stock). Continue reading Tomatillos and Salsa Verde