Home Grown Home Made Salsa Verde

I took a major step today: I planted something.  To be precise, I planted red peppers, green peppers, poblano peppers, tomatoes, tomatillos, cucumbers, bottle gourds, cherry tomatoes, heirloom tomatoes, basil, parsley, and potatoes.  Clean up of the tornado damage begins this week and I'm encouraged by the very thought of this.  It will take months, I'm not going to try to convince myself otherwise, but it's a beginning.  Thanks to my son who has diligently helped us during this past month of chaos and disruption, the potager has been cleared, the soil turned, and the beds prepared, so I can begin to get back to what I consider a "bit of normal."


For those of you who enjoy a vegetable garden and also like a great salsa, let me encourage you to grow tomatillos this summer.  I don't think there is a plant any easier to cultivate.  In past years I've grown it in containers, damp areas, dry areas, partially shady areas, and have always gotten a bumper crop.  This means lots of salsa verde, and nothing is better tasting than fresh homemade salsa verde derived from your own home grown tomatillos.  How can one fail to feel such a soul filling satisfaction from that?

Here is the recipe that I use, but it can be tweaked to suit your own tastes.  If you like it hotter, leave the seeds in the jalapenos.  Add more onion or garlic if you like; add or reduce the amount of cilantro.

This is one of those condiments that you're going to find a lot of uses for other than just as a dip for tortilla chips.  I like it on top of a poached egg, as a potato topping, on tacos, on top of a grilled steak, stirred into a cream sauce and poured over fish or chicken.

Salsa Verde

2 large fresh poblano peppers

1/2 pound tomatillos, husked, rinsed, diced

1 1/2 cups low-salt chicken broth

3 scallions, chopped (include both white and green parts)

1 large jalapeno pepper, stemmed, seeded

1 large garlic clove

1/4 cup (packed) fresh cilantro leaves (or to taste, I used a bit more)

1 tablespoon whipping cream

2 tablespoons fresh lime juice

Char poblanos directly over gas flame or in broiler until blackened on all sides. Place in bowl. Cover top of bowl with plastic wrap and let stand 10 minutes. Peel, seed, and chop chilies.

Combine tomatillos, broth, scallions, jalapeno, and garlic in medium saucepan; bring to boil over medium-high heat. Reduce heat to medium-low; simmer until mixture is reduced to 1 2/3 cups, stirring occasionally, about 18 minutes. Transfer mixture to blender, food processor, or use immersion blender to blend ingredients thoroughly.  Add poblanos, cilantro, and cream. Puree a second time, until smooth. Season salsa with Kosher salt and freshly ground pepper. Add lime juice, if desired. Can be made a day ahead.  Serve warm or cold. 

This is linked to: 

My Meatless Mondays

Metamorphosis Monday

and Mosaic Monday at Little Red House