I’m not much of a salsa verde person.  And I can’t tell the difference between a good or bad salsa verde (I’m more of a tomato-base salsa kinda gal).  Since it’s made from scratch, I’m just going to assume it’s good.  The only reason I made it is for a stew dish (recipe to come soon) and for snacking while I was cooking.  Initially I thought the salsa was just OK.  But it tasted better as it ages.

I bought my tomatillos the day before I made this and apparently I picked up a hitchhiker at the market.  This spent the night in my fridge.  I freaked when I saw it the next day.  Chris ended up escorting it out to the front yard.  If it was up to me, I would have dropped it into the garbage disposal.  Ick!

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Ingredients:

• 1 1/2 pounds of tomatillos, halved
• 2 jalapeño peppers, halved (I kept half of a jalapeño pepper seeded and removed the rest)
• 1 small onion, quartered
• 3 cloves of garlic, halved
• 3 small green tomatoes, cut into wedges (I used green heirloom tomatoes)
• zest of 1 lime
• juice of half a lime
• a handful of cilantro
• salt and pepper to season

Preparation:

Arrange tomatillos, jalapeño peppers and onion in a single layer on a large baking sheet, placing the tomatillos and jalapeño peppers skin side up under the broiler.  Roast tomatillos and jalapeño peppers until charred, about 10-15 minutes.  Transfer them to a large bowl along with garlic, green tomatoes, lime zest, lime juice, cilantro, salt and pepper.  Using an immersion blender, purée everything until smooth.  Alternatively, you can use a food processor or a blender to purée your salsa.  Check for seasoning before serving.

Adapted from Heather Christo & Closet Cooking