Some of our friends have a good-sized garden and always seem to produce a lot of everything. This year they produced a LOT of tomatillos and brought some over to share...3 pounds in fact. I'm thinking, "what in the world do I do with 3 pounds of tomatillos?!". Epicurious to the rescue.
I found a highly-rated recipe that appeared to be easy to triple and decided to go for it. My first time cooking with tomatillos...I was nervous. But, it ended up tasting delicious and I'd do it all again in a heartbeat. I kept some of the salsa verde in my fridge and then froze a good portion of it in a Ziploc freezer bag.
If you end up trying this recipe, here are a few changes to consider:
* Roast the vegetables in your oven instead of grilling them. This method produces amazing flavor is far less laborious than grilling and then peeling.
* I used jalapenos instead of serrano peppers (less heat)
* Add a little more lime juice and sugar than suggested.
Use your homemade Salsa Verde in this recipe, Salsa Verde Braised Pork, and serve the dish with Tortillaland tortillas and a green salad tossed with fresh corn, black beans & avocado. I promise you'll love it. The flavor really has a lot of depth. I'm not sure I'll be able to make it again with a bottled salsa so hopefully Katie & Shaun grow more tomatillos next year :) Hint, hint.