Salsa Verde (...y Rojo)

I LOVE tomatillos, and we received some in our Farm Share over the summer, but unfortunately in the middle of packing so I couldn't dedicate the cooking resources (spices and pots packed!) to make my favorite salsa verde. Instead I briefly simmered tomatillos with a couple red tomatoes and a red pepper in a pot to create an on-the-go salsa.  It was a good accompaniment to my dinner of callaloo, homemade tortillas, and eggs (can you tell we were using whatever was left in our fridge?)  A random dinner, to say the least; though it actually reminded me a lot of what my sister and I cooked a few times in her apartment in Jamaica (she was there for 2 years with Peace Corps).  I even threw on some Jamaican hot sauce she sent us.  With no AC in late August, I could close my eyes and feel like I was eating dinner with her in Jamaica.

Anyway, I did want to pass along a really great salsa verde recipe, though it's not what is depicted in the picture above.  Tomatillos are such fun little vegetables and salsa verde is just delicious.  This recipe is super easy to prepare and requires no cooking, but you can boil or roast your tomatillos to soften them (though not necessary).  I'm also a sucker for fresh lime and cumin, which I would add at the end of the preparation to taste.  If you're an onion fan, that would make a great addition to the recipe, too.  Enjoy!

Fresh Tomatillo Salsa
(From Gourmet)

1/2 lb small fresh tomatillos, husked and rinsed
1 large garlic clove
1 tbs. chopped fresh serrano chile with seeds, or to taste
2 tbs. chopped cilantro
2 tbs. water

Coarsely chop tomatillos, then purée with remaining salsa ingredients and 1/2 teaspoon salt in a blender until smooth.

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