Salsa Verde is the obvious choice when the tomatillos start coming in. I like to roughly follow the Thug Kitchen recipe, though I tweak it based on what I have and what taste I’m looking for. Much like pesto, Salsa Verde is a concept and method rather than a strict recipe.
Tomatillos. I used about a pound and a half.
Peel them, wash them, stick them under the broiler until they get nice and charred, explode-y, and soft. If you’re using jalepenos, they’d get tossed in, too. I didn’t grow any hot peppers this year and we have none from CSA yet. It also works perfectly well without.
Cool and chop. Meanwhile, chop up some onion (I used about half of a large one), some garlic (anything in the 2-4 cloves range), and some cilantro (adjust to taste – we are a cilantro-friendly household, so I think I ended up using almost half a cup… I grabbed a handful and chopped it up.)
Throw everything in the blender and process until slightly chunky. Again, texture is to your preference.
On Wednesday night, we had quesadillas and enjoyed some homemade salsa verde. Delicious.
I was going to cook tonight, but it’s unbearably hot, so I think we’re going to change our plans and go out. Stay cool and safe, everyone!