Every Wednesday, Colin gathers with seven of his coworkers at lunch time for a “Salsa Meeting.” Each person takes turns bringing in a salsa of his/her choice for the others to sample.
This week was Colin’s turn to provide the salsa. Since we received a bunch of tomatillos in our weekly CSA delivery (more on how I joined that in a post to follow), he decided to make salsa verde.
1 lbs. fresh tomatillos, husks removed
3 Elephant garlic cloves, or 4 regular garlic cloves
2-3 fresh jalapeno peppers
1 bunch fresh cilantro
salt and pepper to taste
Juice from 1 lime
Preheat the oven broiler.
Arrange the tomatillos and jalapenos on a baking sheet.
Place under the broiler and roast for 10-15 minutes until the jalapenos and tomatillos are evenly charred, turning occasionally.
Set aside to cool. (Don’t remove the charred parts of the tomatillos or peppers. They add a really nice flavor.)
Place peppers and tomatillos in a blender with the garlic and cilantro. Add lime juice, salt, and pepper.
Refrigerate until serving.
Colin ended up with two batches: one that followed the recipe exactly, with the required amount of tomatillos, and another that had fewer tomatillos but still the same amount of garlic.
Wow. That second batch could pack a punch! Let’s just say consuming it would keep vampires away for a week. But both were tasty.
Colin’s first attempts at salsa-making were a spicy, garlicky success. I’m going to have to utilize his skills more often.