I continue to be amazed at how quickly and easily I can pull together a salsa. When tomatillos showed up in the box this week, I decided to give it a go with these green beauties. The results were perfect for these pork tacos, but I’m pretty sure the salsa would be good on just about anything that needed a little extra spice and flavor. If you’re curious, those are mashed purple potatoes in the background. I know the meal doesn’t quite “go” but when you’re working with a CSA box, sometimes you end up with some creative pairings.
2 lbs tomatillos, husks removed
2 cloves garlic
2 T lime juice
Big pinch of salt
1-2 peppers, like jalapenos or serranos, seeded if you’d like a little less heat
Preheat oven to 400 degrees. Slice the tomatillos in half and arrange them in a single layer, cut side down, on a foil lined baking sheet. Bake them for 20-30 minutes, or until they soften and the skins begin to blacken and blister. Allow to cool until they’re cool enough to handle. Transfer the tomatillos along with the other ingredients to a food processor or blender. Pulse until the mixture is smooth. This will keep for up to a week in the fridge, or freeze into ice cubes for months of tomatillo goodness.