Somewhere amongst the 4th or 5th fish taco night, I dipped a chip in the green stuff. Hmmm...that's different? (insert chip in salsa again)
That's pretty good and not at all like the nastiness I've had the poor fortune to try in the past.
So about the same time (January) I make the blueberry jam, I'm perusing the Baker Creek Heirloom Seed Company catalog, dreaming of warmer weather and the opportunity to go outside and dig in the dirt. I come across the Tomato/Tomatillo section and remembered how tasty the salsa verde was.
The catalog description gave this blurb:
Fast forward to now. Some of the husks have semi large fruit in them, but not nearly enough to make salsa for canning. Most are only marble sized and apparently need more time to mature which I guess makes sense as the Pink Brandywine tomatoes also haven't ripened to the point of picking although we did sneak a couple for frying green -- yum!
So Monday night, I looked up the recipe that my friend gave me, and it was every bit as good as the stuff we brought home that she made. Thank you for sticking out the story. Without further ado, I give you:
Tomatillos - 10 large
Jalapenos - 2 or more depending on how hot you want it (3 is pretty dang hot)
Garlic - 2-3 cloves
Cilantro - 1 bunch
Salt - 1 teaspoon is plenty
Take 10 or so tomatillos out of their paper husks and rinse. They are sticky little monsters and sort of waxy after washing. This is normal. Don't worry about it.
Take 2 or more jalapenos- depending on how hot you want to make it. Pull off stem.
Place tomatillos and jalapenos in water and bring to boil. Cook until tomatillos change color from bright green to a darker green.
Put fresh garlic cloves, half a bunch of cilantro and salt into a blender or food processor. Put the tomatillos and jalapenos in and reserve the water to use if you want thinner salsa. Pulse/blend till consistency you like. Add reserved water if it is too thick.
Put back on stove and bring to a boil. Chill and enjoy.
If you are canning, reheat, pour in jars and do the water bath thing for 7 min.