I had two tasty food projects this summer, the pickle project and the salsa verde project. So, I decide to grow what I needed to make them mostly in my front yard, but also at the farm. So I started seeds in March and bought a few plants from Poor Boys Garden Store and here is the final product for salsa verde. The pickle project will come soon.
Ingredient List for Salsa Verde:
3 lbs. Tomatillos
1 Green Bell Pepper, halved, seeds removed
1-3 Jalapeno(s), based on how high you sit on the spicy scale, halved, seeds removed
2 Yellow Wax Peppers, halved, seeds removed
1 sm Onion and 2 cloves of Garlic (I didn’t grow these, but I tried)
2 Tbs. Lime Juice
2 Tbs. fresh or dried Cilantro, chopped
Optional for additional heat: Serrano peppers, additional wax peppers.
Place tomatillos, and all peppers on foil lined (or silpat) sheet and broil on low 8-12 minutes or until browned.
Let cool 10 minutes. Set aside roasted tomatillos. Place all other veggies in food processor with lime juice and cilantro and pulse till chopped. Add tomatillos and pulse to desired consistency. This makes about 1 quart of salsa verde.
Enjoy with your favorite chips, veggies, over burritos or enchiladas, or just plain on a big spoon.