Mexican food is a staple of my diet, and living in New York City I always took for granted that I could walk down to the corner store and pick up a pound or two of tomatillos any time I wanted them. Now that I live in a much smaller town, I’ve found that tomatillos can be much harder to come by. When I signed up for my community garden plot, tomatillos were at the top of my list of things to grow.
Tomatillos are easy to grow, and don’t seem to be bothered by the many pests and diseases that beset tomatoes. And I love the way the plants look, with their little paper lantern-like husks dangling from the branches. This time of year I’m harvesting at least a pint a day, and they will keep on going until the frost. This year I planted mostly the more common yellow-green variety, as well as couple of purple ones. Tomatillos are ready to harvest when they’ve filled out their papery husks and the husk begins to split. They are generally harvested while they are still green and tart, but I like to let a just a few ripen a bit more to add a little bit of sweetness to my tomatillo sauce.
Tomatillos have been piling up on my kitchen counter for the past couple of weeks, so tonight I made a big batch of roasted salsa verde. This salsa is great on tacos and quesadillas, or with eggs, or in one of my favorite meals, enchiladas verdes. It’s very simple to make, and you can vary the proportions to suit your taste. This makes a pretty big batch, but it freezes very well.
About 2 pounds tomatillos, husks removed
1 large onion, quartered
3 large cloves of garlic, unpeeled
2 or 3 jalepeños or other green chiles, seeded or not seeded, depending on how hot you like your salsa
olive oil or vegetable oil
a big handful of fresh cilantro, finely chopped
juice of 1 or 2 limes
Preheat your broiler. Spread the tomatillos, onion, garlic, and chiles of a large rimmed baking sheet. Drizzle with a little oil and sprinkle with salt. Place the tray of vegetables under the broiler and cook, turning the vegetables occasionally as they begin to char, until everything is charred and beginning to soften. Remove from oven and let cool slightly. When the garlic cloves are cool enough to handle, peel them and then put all of the vegetables in a blender or food processor. Pureé until the mixture is just slightly chunky. Then stir in the cilantro and add lime juice and a bit more salt to taste.