I raided my parents garden on Friday and brought back my first load of fresh produce of the season. Since I’m moving closer to them next week, I gave bunches of it away but kept a few things for myself. I made this simple tomatillo salsa verde the other night using ingredients I had on hand. The only things that didn’t come from my parents garden were the garlic, salt and lime juice. The salsa was surprisingly sweet and not at all spicy, despite the peppers. Only improvement I would make to it is the addition of fresh cilantro. I served it with chips but it’d make a great enchilada sauce. If I were feeling better I would have canned it for later use and I may end up doing that after I move. The tomatillo crop is bountiful this year. 🙂

3 lb tomatillos, husks removed and washed well
2 jalapenos, seeded and minced
2 Anaheim chiles, seeded and diced
1 bell pepper, seeded and diced
1 sweet onion, rough chopped
3 cloves garlic, minced
2 Tbs olive oil
1/2 cup lime juice
Sea salt

On a baking pan covered in parchment paper, spread out tomatillos. Place under the broiler on high for 10-15 minutes, until the tops of the tomatillos are brown and split open. While the tomatillos are roasting, combine oil, onion, peppers and chiles in a large stockpot and saute until onions are translucent and chiles are soft. Add garlic during the last five minutes of cooking. Add the roasted tomatillos and the lime juice to the pot. Smash tomatillos with a potato masher and simmer for 10-15 minutes. In batches, spoon sauce into a food processor or blender and pulse until smooth. Pour into a large bowl and add salt to taste. Sauce can be refrigerated for up to a week, canned or frozen. Serve warm or chilled with tortilla chips or your favorite Mexican dish.