Our family farming operation has tremendously benefited from the help and assistance of our seasonal migrant workers for as long as I can possibly recall. One of our workers was employed on our farm before I even existed, and I view all of them as family. They are incredible people, and we would not be able to accomplish the work we do without them.
Our workers reside in Mexico, and because of this, my family and I have learned quite a bit about Mexican culture and traditions. One element of their culture that we were graciously introduced to is tomatillos, which are not at all similar to the red tomatoes we all know and enjoy. Tomatillos are much smaller than traditional tomatoes; they’re a bright green in colour; and they grow within a husk. They aren’t the easiest to find, but once we tasted the goodness of these little beasts, we began planting seeds in our own garden on the farm.
My sister recently made tomatillo salsa, using a recipe from one of our workers. It is the best fucking salsa I have ever had, and while I don’t have a copy of the recipe my sister used, I figure the following one from simplyrecipes.com will do the trick.
“Tomatillo Salsa Verde
“Ingredients
- 1 1/2 pounds tomatillos (about 12 medium)
- 1/2 cup chopped white onion
- 2 cloves (or more) garlic, optional
- 1/2 cup chopped cilantro leaves and stems
- 1 tablespoon fresh lime juice
- 2 jalapeño or serrano peppers, stemmed, seeded and chopped (you can use whole for more heat if you want)
- Salt to taste
“Directions
“Oven Roasting Method
- Preheat the broiler:Set the rack about 6 inches from the heating element.
- Prep the tomatillos:Remove the papery husks from the tomatillos and rinse well. Cut the tomatillos in half and place cut side down on a foil-lined baking sheet.Add a few garlic cloves in their skin (if using). Place under a broiler for about 5 to 7 minutes to lightly blacken the skins of the tomatillos.
- Combine the cooked tomatillos and seasonings, then pulse in a blender:Place the cooked tomatillos, lime juice, onions, garlic (if using), cilantro, chili peppers in a blender or food processor and pulse until all ingredients are finely chopped and mixed.
- Season and serve:Season with salt to taste.Cool, then refrigerate. Serve with chips or as a salsa accompaniment to Mexican dishes,” the recipe states.
Prepare to have your taste buds rejoicing, my friends.
Photo by Kim Daniels on Unsplash
