You’ll need tomatillos. They are very easy-to-grow, and grow rapidly. I didn’t start my seeds until mid-summer and already I have big, tomatillo-laden plants! Pick tomatillos when their husk is bursting, and they pluck easily from the plant. They will turn yellowish-green when they are ripe. You can buy them at the grocery store too.
Unwrap the outer husk and stem and wash the waxy tomatillos. Fill up a medium-sized saucepan, adding 1/2″ water to the bottom of the pan, a jalapeno (stem removed) and a peeled clove of garlic. Cover and simmer for about 15 minutes, or until tomatillos are soft. Pour contents of saucepan into a blender and blend until smooth. That’s it!
Green salsa (salsa verde) is fabulous with chips, or to use in Mexican dishes.
P.S. This recipe is not exacting. You can use more garlic if you like, or more peppers. If you don’t like it hot, then use 1/2 of a jalapeno or another milder hot pepper, like Anaheim.