My recent trip to the Farmer's Market on Findley also included a quick look in the back at the Hispanic section. The bonus find was a medium size basket of tomatillos for 3 bucks. You know tomatillos are those things that look like green tomatoes in a light brown husk. For the record they are not in the tomato family at all, but are kissing cousins of the gooseberry. ( For the record, I have no idea how or why I retain crap like that. If it is totally useless info it stays with me forever, but if it is something important like where my keys are hiding it is gone.) Back to the gooseberry tomato things- I immediately started thinking about salsa verde, and a couple of days after I got home it happened. I wanted something simple, tasty and something that required no cooking. I found several recipes and this is a combination of a couple
1/2 pound(ish) tomatillos raw cut into chunks
1,2,or3 serrano peppers coarsely chopped (Only you know your personal tolerance for heat. I am a 2 seeded with the ribs removed pepper gal. I like heat but I don't like it to stay around more than a minute after the bite is gone. If you are a wimp and like just a tiny bit of heat opt for 1/2 seeded and ribless jalapeno. Remember the more seeds and pepper ribs the hotter it will be.)
1/2 cup packed cilantro leaves
juice of 1 lime
1 teaspoon lemon juice
2 small cloves garlic
1/4-1/2 teaspoon sea salt
Now for the hard part. Plug in your food processor and put everything in the bowl. Turn it on and let it pulverize or chunkify it . (That is a word cause I just invented it) I like mine a little more blended because the ingredients marry each other and nothing stands alone. If you prefer to have a mix with different notes singing then blend it less.
I served this the first night over fish tacos ( Yum!). The next day I forgot to eat lunch and was really hungry so I pulled out 6 saltine crackers and sprinkled them with goat cheese crumbles, topped with a drizzle (glob) of the salsa. Last night I put a tad on a hamburger for a little kick. Tonight I wanted just a little something salty so I got some regulation Tostidos and dipped the edges of each in a little of the sauce. There is just enough left to have as a topping on a Spanish omelet in the morning.