Two summers ago we had the best bumper crop of tomatillos ever. They were popping up all over my yard….I had so many I would just toss them to the chickens left or right. You never saw 2 chickens run so fast in all your life! I feel just as passionate about tomatillos as they do however this summer to save my life I could not get one to come out of the ground. Well luckily for me my friend Katherine was extremely generous with her tomatillos and I have a good supply of Salsa Verde in the freezer. Nothing like chicken and cheese burritos smothered in Salsa Verde. I also like tomatillos just broiled with olive oil and salt and pepper on them…..although I realize they are not for everyone! They are truly a favorite of mine. Well I finally realized the magic formula for my tomatillos and what was missing and that was my chickens no longer free range and eat everything in my garden and then of course generously compost my garden which explained my super fabulous bumper crop of tomatillos. It wasn’t magic after all and I didn’t just get lucky! Now my chickens share a run and we usually let them out in the late afternoon supervised to explore the garden in this way we can protect our cabbages and tomatoes…..chickens are ruthless in the garden with your fresh produce and I can steer them towards the weeds and other things I don’t mind them eating. So Katherine saved the day and I am going to have to let my chickens eat some tomatillos in my yard before it gets cold and maybe some will spring up somewhere next summer. I have a very simple way to make my Salsa Verde and I would like to share it with you. I take the skins off all of the tomatillos and wash them. Then I turn my crock pot on usually on high and pour all the tomatillos into my crock pot with a little cumin, salt and pepper. Then after about two hours or so you drain out all of the water and run the tomatillos with some fresh garlic, red pepper, maybe a couple of cherry tomatoes, and olive oil with the food processor and it comes out with a nice smokey flavor. I purchase some of those quart freezer size containers and pour it right in there and freeze until ready to use. Make sure to mark what is in the container and the date with a permanent marker and then when I know I am going to have Salsa Verde for dinner I put it in the fridge to thaw in the morning.
I hope you try my recipe sometime and let me know how you like it!