Hello everyone, Jess here. Not sure what to do with your tomatillos? Usually I’d recommend a peach tomatillo salsa, but with this year’s stone fruit debacle, I went with a cherry tomato version. This one’s nice and tangy. Feel free to make it to taste, depending on the sweetness of your tomatoes, the bite of your onion, the spiciness of your peppers, etc. Here’s what I went with:
- 1 pint tomatillos
- About 2 tablespoons of onion
- 1 clove garlic, minced
- 1 habanero pepper, minced with the ribs and seeds removed (unless you like a swift kick)
- 15 cherry tomatoes, chopped
- cube of cilantro or cilantro pesto, thawed (or a few chopped fresh sprigs to taste)
- 1 teaspoons-1 tablespoon lime juice
- salt and pepper to taste
Husk and rinse your tomatillos before dry roasting or grilling for a few minutes to soften. Turn them every minute or so, a little char on the skin is welcome.
Puree your tomatillos to your desired consistency before adding peppers and diced cherry tomatoes, onion, and other ingredients.
Give everything a generous stir to combine. You can pulse in the food processor if you prefer things smoother than chunkier.
Add a bit of lime juice to taste. Tanginess is a subjective thing I find.
Chill for later use or enjoy right away! If the habanero has too much of a kick, stir in some sour cream or greek yogurt to make a milder creamy version. Enjoy!