Valerie Rice of the blog Eat-Drink-Garden.com shares her delicious green tomatillo salsa recipe with us. Photo by Erin Feinblatt.
Makes about 2 cups
2 cloves of garlic, peeled
1 teaspoon salt
20 small wild tomatillos or 10 cultivated ones, husked
2 jalapeños, or 1 serrano and 1 jalapeño
1 tablespoon cilantro leaves, chopped
Roast your tomatillos and peppers in a dry cast-iron skillet.
In a molcajete (or mortar and pestle) combine the garlic and salt. Next, remove the stems of the peppers and mash, then add the tomatillos, followed by the cilantro leaves.
Taste for seasoning and serve.
