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Harvest Tomatillo
Farm Recipe:
Tomatillo Salsa Verde​
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Ingredients:
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Freshly harvested tomatillos, husked and rinsed
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1 small onion, chopped
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1-2 cloves garlic, minced
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1-2 serrano or jalapeno peppers, seeded and chopped (adjust to taste)
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Handful of fresh cilantro, chopped
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Juice of 1 lime
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Salt and pepper to taste
Instructions:
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Preheat broiler or grill to high heat.
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Place tomatillos on a baking sheet or grill, turning occasionally, until blackened and softened (about 5-7 minutes).
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Transfer roasted tomatillos to a blender or food processor.
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Add onion, garlic, peppers, cilantro, lime juice, salt, and pepper.
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Blend until smooth or desired consistency.
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Taste and adjust seasoning as needed.
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Serve immediately as a salsa with chips or as a topping for tacos, or refrigerate for later use.
When is it "pick-perfect"?
Harvest tomatillos when they have filled out their husks and are firm to the touch. The husks should be green and papery, covering the fruit inside.
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How to Harvest:
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Grasp the tomatillo firmly near the stem.
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Twist and pull upwards to detach it from the plant.
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The husk should come off easily with gentle handling.
Storage:
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Remove the husks and store tomatillos in a paper bag or perforated plastic bag in the refrigerator for up to 2-3 weeks.
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Wash them just before using.