Gildrien Farm

Vary the proportions to suit your taste. You can also roast or grill the tomatillos first, or add a tomato. The tiny husk cherries are a nice addition, too! This makes a good canned salsa, but for that you should add a teaspoon of lime juice or vinegar to each pint to make sure the acidity is high enough to be safe.

- 1 pint tomatillos, husked and quartered
- 1/2 onion, peeled and roughly chopped
- 2 cloves garlic, peeled
- 1 bunch cilantro, long stems removed
- 1 or 2 hot peppers, chopped (if you like hot peppers, that is!)
- salt
- lime juice

Blend it all together in a food processor, or chop finely. Adjust seasoning to taste – the tomatillos are pretty tart, so you may not need much (or any!) lime juice.