The 3 remaining tomatillo plants were always touch and go whether they would pollinate, but they did and September provided a good harvest, enough to make salsa verde. Plot 51 goes south america!
The basic green sauce recipe is probably from the Near East and as such, is probably at least 2,000 years old. Roman legionaries brought it to Italy. The Mexican salsa verde is typically pureed cooked or raw tomatillos, with jalapeños or other chili peppers, white onion, cilantro, and sometimes lime added to taste.
Tomatillo salsa verde
1 1/2 lb Tomatillos
1/2 cup chopped White onion
1/2 cup Coriander (cilantro) leaves
1 Tbsp fresh Lime juice
1/4 teaspoon Sugar
2 Jalapeño peppers or 2 serrano peppers, stemmed, seeded and chopped (you can use whole for more heat if you want)
Salt to taste
To cook the tomatillos, you can either roast them in the oven, or boil them. Roasting will deliver more flavor; boiling may be faster and use less energy. Either way works, though boiling is a more common way to cook the tomatillos.
Remove papery husks from tomatillos and rinse well.
Place tomatillos in a saucepan, cover with water. Bring to a boil and simmer for 5 minutes. Remove tomatillos with a slotted spoon.
Place tomatillos, lime juice, onions, cilantro, chili peppers, sugar in a blender or food processor and pulse until all ingredients are finely chopped and mixed. Season to taste with salt. Cool in the fridge.