Salsa Verde

I sent my sweet little 6 year old out to gather some Tomatillos from the garden so I could throw together a batch of Salsa Verde.  I was really proud when he came in with about 10 cups.  I must say I was a little disappointed in the amount as I had hoped to can some up for the winter but at least I'd be able to make a little.


I took off the husks and put them in the fridge to work on in the morning.  I suddenly realized that I DID ask a SIX year old to do my picking. I thought I'd better head out and "clean up" what he missed.    Soooooo 6 gallons later....I am up to my rear end in Tomatillos!   I should be able to store at least 3 dozen pints for the winter.


The lesson here is....Never send a little guy to do your chores unless you want to redo them later :)

• Salsa Verde
• 2 large fresh Anaheim chilies*

• 1/2 pound tomatillos,** husked, rinsed, diced
• 1 1/2 cups low-salt chicken broth
• 2 large green onions, chopped
• 1 large serrano chili, stemmed, seeded
• 1 large garlic clove
• 1/4 cup (firmly packed) fresh cilantro leaves
• 1 tablespoon whipping cream
• 1 tablespoon fresh lime juice (optional)

Char Anaheim chilies directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed, and chop chilies.

Combine tomatillos, broth, green onions, serrano chili, 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. Add Anaheim chilies, cilantro, and cream. Puree until smooth. Season salsa with salt and pepper. Add lime juice, if desired. (Can be made 1 day ahead. Transfer to small bowl; cover and chill. Rewarm before serving.)

*Also known as California chilies; available at Latin American markets and many supermarkets.

**Green tomato-like vegetables with paper-thin husks; available at Latin American markets and some supermarkets.