Tomatillos

This is what tomatillos look like after you remove the husks. My spell check doesn't recognize the word "tomatillo".

I got a bunch of these from the CSA and had no idea what to do with them. So I made salsa (with heirloom tomatoes that were almost sugary) and the tomatillos added a nice tart flavor. And I made a green salsa. It was a winner! Great with chips, eggs, burritos, tacos, perfect on salads - just so so good! Here is my recipe:

Tomatillo Salsa

• 15-20 fresh tomatillos - remove husks

Roast whole tomatillos in large pan until they start toast a little. While they are roasting assemble the following ingredients:

• 2 garlic cloves
• 4-6 roasted mild chiles - stemmed, seeded and peeled
• 1 onion
• 1 cup water

Once tomatillos are browned add the above ingredients and simmer until tomatillos and onions are soft. Then add:

• 1/4 cup (or more) cilantro leaves
• 1 T lime juice (fresh is best)

Pulse in food processor until it reaches desired consistency (no large pieces).

I also added a little cayenne pepper that we had on hand to heat it up a bit otherwise it is a mild salsa. You may want to add salt too.

Here in Colorado Springs you can get roasted peppers at road side stands, farmer's markets, or my favorite place is the Chile Festival in Pueblo (this weekend - I want to go!). It is wonderful and well worth the trip. For $20 you will bring home a huge bag of fire roasted chilies (mild or hot, your choice) and divide it up into smaller portions to freeze and use this winter in soups, salsas, and stews. The taste is amazing and the festival is fun! Arrive at the festival hungry.

I served this salsa on burritos and salad and it was great. For dessert we had a huge bowl of fresh peaches.

Yum!