On Saturday morning, we picked strawberries under the best of conditions: sunny and cool with low humidity and a steady breeze. It was heavenly. We picked three gallons and purchased a fourth of pre-picked. After hulling four gallons of berries, my thumb sure was sore!
On Memorial Day, we had our next-door neighbors over for hors d'oeuvres and wine and a lively jam session (both my husband and our neighbor play the guitar). As a snack, I made this fresh, delicious tomatillo salsa to have with chips. Before this weekend, I had never cooked with tomatillos. They are covered with a papery husk and have a sticky residue on them that should be washed off before using. Choose tomatillos that are bright green and firm with their husks still on.
This salsa is tangy and slightly spicy -- perfect to have with margaritas. Give it a try for your next gathering and let me know what you think. If you're having a big group, I recommend doubling or tripling the recipe.
Fresh Tomatillo Salsa
In a food processor, combine:
- 1 pound tomatillos (husks removed, washed and quartered)
- 1/2 small red onion, chopped
- 1 jalapeno chile (ribs and seeds removed for less heat)
- 1 cup fresh cilantro
- 3 tablespoons fresh lime juice
Pulse until finely chopped. Season with coarse salt. Serve with tortilla chips.
from Everyday Food