The same week we got our crazy ground cherries, we also got something a bit more traditional: tomatillos. We took the obvious approach and decided on making a tomatillo sauce (salsa verde) as part of a little taco bar for dinner. Lucky for me, Nick decided to take this on! Turning to Google for some inspiration and a way to deal with the crazy husk and other surprises, Nick found a good starting recipe, whipping up some salsa verde.
To begin, Nick peeled off the husk of the fruit. They leave a sticky residue, which definitely does not add any flavor and feels kind of gross.
Nick gave them a rinse, put them in a pot with some water and brought them to a boil, letting them then simmer for 5 minutes.
While the fruit was boiling away, Nick cut up some cilantro, garlic, jalapeno and onions.
From here, he just added all the ingredients to the blender, along with some freshly squeezed lime juice, hit the start button and let it go.
Once it was all combined, he poured it out into a bowl ready for the serving to an awaiting crowd - ME!
The sauce was accompanied by some roasted chipolte chicken and some grated oaxaca cheese for a real authentic feel! While all the ingredients are simple, these all had loads of flavor and combined really well in a corn tortilla.
The tomatillo sauce really was delicious and had so much flavor! The spread was perfect for a great weekday meal. Once again, Nick totally spoiled me with a great dinner :)
|(So good about pictures!)|
|Dinner is Served!|