Simple Homemade Salsa Verde
I was almost giddy when we got a pile of sweet peppers in our CSA box a couple of weeks ago. Especially the lighter green one that looked like a pirate hook. Farm-fresh produce has so much more personality than commercially grown!
I think they’ve got tomatillos planted at the farm as well, but I was antsy and ran to the store to get some. I’d had a salsa verde craving for a while and couldn’t wait any longer.
If you’ve never tried tomatillos, you definitely should. They look like little green tomatoes wrapped in a papery husk and have a tart, citrusy flavor. I’m not a fan of eating them raw, but after a good roasting, they make a fantastic salsa.
I love bell peppers. Raw, roasted, whatever. My two-year-old recently informed me that she doesn’t like peppers when they’re cooked. Blast.
Sometimes she does though, depending on what day it is. She told me on Sunday that she likes them on Tuesdays. Is it just me or is 2 a little young to be so fickle?
Here’s a simple salsa verde recipe for you. If you don’t want to turn your oven on, feel free to grill the tomatillos and the peppers outside!
If this batch is too big for you to eat, the salsa freezes really well!
1. If you don't want it too spicy, reduce the number of peppers you add and remove all of the seeds. If you want it more spicy, leave more seeds.
2. You can also grill the vegetables instead of roasting them. Just put the garlic cloves in a wad of foil so they don't feel left out.