Going green

We had a ton of tomatillos to harvest. This super simple/straightforward recipe filled my need to get these cute little lanterns out of our garden and onto the table and/or into the freezer.  

My Texas houseguest remarked that what follows was the best Salsa Verde she's ever tasted.  YESSSS!!! TWO THUMBS UP! 

NOTE:  For those who live locally, bypass Draegers and go directly to a local Spanish Food Market for tomatillos.  Draegers: 1 pound almost $4.  WHAT!!!?  Versus what used to be Key Market on Fifth and El Camino: 2 pounds $88 cents!!!  Crazy.  Totally Insane.  Also, this same Spanish Market/will find name/has a fantastic fast food bar with terrific tostadas, quesadillas, burritos etc.

Here's the recipe that was such a hit with family and friends.  It's from the most recent New York Times Magazine article entitled, "Cooking with Dexter."

SALSA VERDE

• 1 pound tomatillos, husked
• 1 jalapeño
• 1 small or 1/2 large red onion, sliced 1/2 inch thick
• 1/2 to 3/4 cup chopped cilantro
• canola or olive oil, for the grill

When grill is hot, cook the tomatillos, jalapeño and onion slices, taking them off the heat when they are soft and charred.

Remove skin and seeds from the jalapeño and roughly puree it with the tomatillos in a blender or food processor.  Transfer to a serving bowl. Chop onion slices and stir them into the salsa verde with the cilantro. Season well with salt.  

His salsa verde was was served with grilled fish.  Mine was used it as a spread.  An odd mix of what I happened to have on hand: Rye Crisp crackers topped with this salsa and marinated shrimp from Costco.  A DIY appetizer.

Obviously, it would be excellent used in the traditional corn chip sort of way.  And as Dexter recommended, over fish.