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One of the very first things my CSA shares contained after I joined were tomatillos. Tomatillos look sort of like green tomatoes in a papery husk, but they are not related to tomatoes at all. Turns out tomatillos are grown all over the place in Ohio, which surprised me a little. When I was in Mexico a few years back, I’d seen them a lot, and I immediately knew I wanted to make salsa verde, or green salsa. So here goes!

All the ingredients, minus the lemon juice, were in the CSA share that week, so it worked out perfectly!

– one bunch cilantro
– three small hot as hell peppers
– one quart of tomatillos
– half a red onion
– one clove of garlic
– lemon juice to taste

1. First things first, peel and wash the tomatillos, halve them and put them sliced side down on a greased or foil-lined baking sheet. Roast for 7 minutes in the broiler to get nice, blackened splotches on the skin.

2. Get chopping on everything else! Rough chopping does it if you’re using a blender or food processor. Add the tomatillos and everything else to a blender and blend away.

3. That’s it. Taste to make sure you have the right amount of heat and acidity and add salt or pepper if desired. You should get about 2 cups of salsa verde, which stores in the fridge for a few days or can be frozen (use an ice cub tray or small containers to have serving size portions ready!) for later use.

4. Enjoy! I made chicken quesadillas with grilled tomatoes to go with the salsa. Delicious!

How do you like to enjoy your salsa? Do you prefer roja or verde?