Tomatillo Salsa
I didn’t know what a tomatillo was, exactly, until last week when I opened a bag of them in my kitchen. Most of my vegetables in the summer and fall come from Helsing Junction Farm in Olympia, Washington. We pick up our box of fresh produce every week and I dig through it with relish, excited to see what new vegetables I must learn to cook. Occasionally I’m stumped by something I can’t even identify, and I must call a friend to ask, “What is this thing that looks like celery on the bottom and dill on the top?” (Fennel!) Or, “How about a pale green bulb with some green sticks poking up?” (Kohlrabi!) When I discovered the tomatillos, I was fascinated by their thin, paper-like husks and their gorgeous green skins, slightly sticky and perfectly smooth. I quickly made them into a salsa and then, slowly, fashioned enchiladas to smother. I use Barbara Madison’s recipe from Vegetarian Cooking for Everyone. She says to chill the salsa before serving, but I like to eat it warm.
Tomatillo Salsa
8 ounces tomatillos, husked
2 serrano chiles, quartered lengthwise (cocktail jalapenos from a jar work, too!)
½ small white onion, sliced
5 cilantro springs
Salt
Put the tomatillos in a saucepan with water to cover. Bring to a boil, then lower the heat and simmer until they’re dull green, about 10 minutes. Drain. Puree in a blender with the chiles, onion, cilantro, and about ¼ teaspoon salt.
