October Tomatillos & my Salsa Verde Recipe

So, as you may know, I grow my veggies in my front yard every year due to lack of sunshine in my back yard.  This year though, I had even less veggie space in my suburban front yard since I planted some perennials that needed a home in half the area I usually do my veggies.  With that being said, I skipped the tomatillos this year because of such limited space…until those volunteers popped up out of nowhere and I didn’t have the heart to yank them out of my new perennial garden (even though it looked absolutely ridiculous and completely blocked the beautiful flagstone front walk way that someone pretty awesome built for me).

Since my lovely volunteers showed up a bit late in the season, I got a late harvest, which was totally fine with me!  I finally picked the last of my tomatillos last weekend and decided it was time to get these guys out of here…along with my now ratty looking tomatoes lined up in front of my boxwoods.  I couldn’t bring myself to get rid of the jalapenos or banana peppers quite yet however.  This is the latest I have kept my summer veggies going, by the way.  I usually pull them in the end of September right before we go on vacation.  I am certain that the mail man and the US delivery person were pleasantly surprised about this decision now that they can reach my front door without having to navigate through this obstacle course!

So what did I do with my newfound tomatillo harvest?  I made my favorite Salsa Verde of course!  Check out my “unofficial” recipe below!

Stephie’s Salsa Verde

  • Tomatillos husked and cut in half – enough to fit on a regular size baking pan (20ish)
  •  1 small onion
  • 1-2 Jalapenos (depending on how spicy you like)
  • 1 clove garlic or a couple small spoons of already minced garlic
  • Sprinkle of salt (approx 1/2 tsp)
  • Sprinkle of sugar (approx 1/2 tsp)
  • Juice of 1 lime
  • 3 Tbsp water
  • Cilantro if you like – I’m not a big fan so I usually leave it out

1. Husk and wash your tomatillos.

2. Line your baking pan with foil.  Cut each tomatillo in half and lay flat side down.

3. Pop in the oven.  You can either broil or just 350 in the regular oven until browned on top.  Sometimes I throw a jap or 2 in the oven with the tomatillos as as well just for fun!

4. Throw all the ingredients in the food processor and blend.

5. Let sit over night in the fridge so flavors can mingle.  ENJOY!

So how did yours turn out?  Please share your experiences or recipe twists!

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