Tomatillo Salsa Verde

On my way back from apple picking, I stopped at a farmers market in Kemptville and stumbled upon these beautiful tomatillos! The farmer threw in the cherry peppers knowing I was going to make this salsa! What a nice man! Support your local farmers when you can 🙂

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The tomatillo is part of the tomato and cape gooseberry family. They have a mild taste.

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Cherry peppers are one of my favorites. The first time I had them, I was at a holiday party a few years ago and the hostess had these stuffed with cheese with garlic butter, baked. DELICIOUS and spicy! Aye ya aye!

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The recipe calls to cook the tomatillos whole and then chop them down in the food processor. Feel free to chop them up a little bit before, and even roast them as this will add a nice nutty flavour I imagine.

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This salsa is good with anything. Tacos, fish, steak… whatever protein you like! We marinated shrimp in it the other night and it was really tasty.

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Tomatillo Salsa Verde

Ingredients:

1 pound tomatillos, husked

1/2 cup finely chopped onion

1 teaspoon minced garlic

3 cherry peppers or 1 serrano chile peppers, minced

2 tablespoons chopped cilantro

1 tablespoon chopped fresh oregano

1/2 teaspoon ground cumin

1 1/2 teaspoons salt, or to taste

2 cups water

Directions:

Place tomatillos, onion, garlic, and chile pepper into a saucepan. Season with cilantro, oregano, cumin, and salt; pour in water. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the tomatillos are soft, 10 to 15 minutes.

Using a blender, carefully puree the tomatillos and water in batches until smooth. Enjoy!

{Original recipe found on Allrecipes.com}

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