Tomatillo Salsa

These little green gems are a wonder.  I wish there were more fruits that exhibited their gentle independence.  I planted one maybe ten years ago, but haven't needed to again.  I've had them ever since.  Yet, contrary from many other prolific plants, these are tame.  This year I have three mature plants fruiting bountifully in my garden. 

They love the sun, but don't shade other plants.  They're ripe when the skins are papery and dry.  Be ready to hunt around the ground for them as they fall from the plant when ripe.  I like to go out every other day, which, as it happens, is also good timing for my tomatoes and cucumbers.

Their tart, even lemony flavor combines well with pepper, cilantro and avocado.  Don't be alarmed by their sticky skins underneath the dry husks, that's just another of their charming characteristics. 

In this photo I have some tomatillos, as they are from the garden, to the right.  To the left they've had their husks removed.  Above is a container into which I toss the husks for the compost bin.  A hasty rinse is all that's left and you're ready to cook!

My salsa recipe was inspired by one from my many salsa cook books and it was all the rage at the 150th Stiftungsfest Parade Picnic last Sunday.  It has just the right amount of heat for those who like the flavor of hot pepper, but not the heat.  I'm not sure if my German neighbors are heat-lovers, but this Scandihoovian is decidedly not. 



Tomatillo-Avocado Salsa

1 pound tomatillos (about 15)

1 avocado

1 Serrano chile

3/4 cup cilantro

2 Tablespoons fresh lime juice

1 teaspoon salt

I roast all my tomatillos until they are soft with blackened patches all around.

(I do this in a dry cast iron skillet.)

I do the same with the little pepper, then remove the skin, seeds, and veins.

After that, just toss everything into a blender.

That's it!  Have lots of corn chips on hand, or a tender, juicy chicken...