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Well, the CSA had tomatillos, and peppers, so...
Tomatillo Salsa
1 lb fresh tomatillos
1 small onion, chopped
1-2 hot peppers, seeded and chopped
1/2 cup fresh cilantro, minced
1/8 to 1/4 cup fresh lime juice
garlic cloves to taste (I used about 5)
salt
Husk tomatillos, wash thoroughly, dry and quarter. Combine with onions, chiles, and garlic in a non-reactive pan. Bring to a boil, stirring frequently. Reduce heat and simmer uncovered for 20 minutes. Cool a bit and put in a blender with cilantro and lime juice. Salt to taste.
What worked: I'm always a fan of tomatillo salsa.
What didn't: These tomatillos were on the dry side (they'd been in the fridge for a couple weeks), so I had to mash them in order for there to be any liquid to bring to a boil. Also, the pepper I used wasn't terribly hot. The salsa was still tasty, though.
Will I make it again? Probably. I think I like chunky roasted tomatillo salsa better, though.
1 lb fresh tomatillos
1 small onion, chopped
1-2 hot peppers, seeded and chopped
1/2 cup fresh cilantro, minced
1/8 to 1/4 cup fresh lime juice
garlic cloves to taste (I used about 5)
salt
Husk tomatillos, wash thoroughly, dry and quarter. Combine with onions, chiles, and garlic in a non-reactive pan. Bring to a boil, stirring frequently. Reduce heat and simmer uncovered for 20 minutes. Cool a bit and put in a blender with cilantro and lime juice. Salt to taste.
What worked: I'm always a fan of tomatillo salsa.
What didn't: These tomatillos were on the dry side (they'd been in the fridge for a couple weeks), so I had to mash them in order for there to be any liquid to bring to a boil. Also, the pepper I used wasn't terribly hot. The salsa was still tasty, though.
Will I make it again? Probably. I think I like chunky roasted tomatillo salsa better, though.