When I was in my late teens/early twenties I went to Mexico a lot. In typical Megan fashion I became somewhat obsessed with all things Mexican. At one point I convinced myself I was going to move down there and immerse myself in the culture until I became fluent in both Spanish and Mexican cooking. I never ended up moving there, but I did take a lot of cooking classes and learned a lot about the food.
One of my favorite things about Mexico is all the salsa. Most restaurants and taco stands have at least 3 different salsas at your table and they are breathtakingly good. It was very disappointing to come home and have salsa out of a jar. Even worse, is the almost complete lack a salsa verde.
Salsa verda is green salsa made from tomatillos. Tomatillos are those green tomoto-ey looking things in that part of the produce section you never go to.
Since so many of my followers had never seen or heard of a tomatillo before I thought this would be a perfect blog post! And since my goal for my garden this year was to grow my own salsa (if the deer would have left my garden alone, I would have accomplished this goal), I get to show off some of my produce!
My recipe for salsa verde (this is to taste, please adjust according to your preference):
1 1/2 lbs of tomatillos (husked and washed)
1/2 white onion, chopped
1/2 bunch of cilantro leaves (about 1/2 -3/4 cup)
3 jalapenos (de-seed those suckers unless you like the HEAT)
Juice from 3 limes (I love limes – you could probably use less)
1 Tablespoon sugar
Pinch of salt
The good news is the deer don’t eat tomatillo plants. This made me very happy. However when you plant tomatillos make sure you plant several plants because they are self-incompatible, that means they need two or more plants for proper pollination. I really enjoyed growing tomatillos this year and plan keeping the deer away from my limes and cilantro so my salsa next year will be completely ranch made (I think the salsa will compliment venison very nicely, don’ you?).