In the spring, my mother and I committed to going to the farmer’s market every week this season (mid-May through the beginning of November).
Pursuant to our pact, we’d gone there recently, and I was about to head out. My daughter reminded me we needed some more butternut squash flowers (so good!). The gentleman, Bob Weiss, owner of Weiss Farms, asked if I needed anything else. I answered that I was interested in the tomatillos but didn’t know how to make them.
I first saw the tomatillos—small and wrapped in delicate bright lime green leaves that make me think of elves and enchanted forests—at a different stall a few weeks beforehand. At the time, I wasn’t sure I had it in me to seek out a salsa verde recipe and actually follow through with it, so I chose not to buy them.
This time, though, Bob was kind enough to give me his salsa verde recipe (crafted by word of mouth from other farmers/vendors) right on the spot.
I decided to give it a go, and I’m so thankful I did!! The taste was unbelievably fresh, tangy, and just the right level of spicy. It was truly one of those moments that make me stop and give thanks for good food.
Farmer’s Market Salsa Verde Recipe
Before I go any further, though…
A Warning
Be sure to pull of the leaves before roasting them. You may not want to disturb the beautifully delicate leaves enclosing the tomatillo—I know…they’re just so darn cute.
You must, however, push past the cuteness and rip off the leaves. If you don’t, you will burn your fingers over and over as you unwrap the roasted tomatillos to ready them for your food processor.
Regarding Spice Level
As you’ll see, the recipe uses jalapeños. I used two jalapeños, but I left out most of the seeds save a few (quite literally about three to five seeds). Despite removing almost all the seeds from both jalapeños, the salsa still had quite a kick to it, so if you’re sensitive to spice level, consider using less jalapeño and/or no seeds.
Ingredients:
- 1 Chopped bunch of cilantro
- 1 elephant garlic clove
- 1 small yellow onion
- A medium box of tomatillos (possibly 15-20)
- 2 jalapeños
- 2 limes
The Process:
I had my husband roast the tomatillos on the grill. It took about 15-20 minutes for the tomatillos to finish roasting.
In the meantime, I chopped the cilantro, cut the jalapeños and removed (nearly all) the seeds, and put the garlic and onion through my handy dandy food chopper (a friend of mine recommended this, and I can assure you it is worth every penny). I combined everything in a bowl and squeezed lime juice over everything.
Once the tomatillos were roasted, I had to remove the leaves (ouch!).
Following that, I put everything into my Vitamix, starting with the tomatillos on the bottom and everything else on top.
I blended the ingredients on low (speed 1) for a few seconds, and then up to the highest speed for about thirty seconds. And, voilà, salsa verde!
I really can’t say enough about the taste. It was perfectly delightful.
Parting Thoughts
First, if you’re going to have it for leftovers, be sure to reheat it—it’s stiff (gelatinous) when cold and not as flavorful.
Second, you can freeze it. Bob suggests saving some for the Super Bowl. Go Bills!! 🙂
Buen Provecho!
