a tomato-less year installment II:
i have to admit, even in a good tomato year, this is my preserved salsa of choice. really, for me, red salsas=pico de gallo style, chunky fresh tomatos, onion, garlic, peppers, cilantro, squeeze of lime: done. it is hard to preserve that. salsa verde, with it’s roasted ingredients, suffers not at all with the freezing and yields a delightful reminder of summer’s tastes.
heat your cast iron skillet with a touch of olive oil, fill it with any mix of tomatillos, peppers (sweet and hot, your call), garlic and onion. cook until the juices of the tomatillos flow and all items are soft. let cool, blend together. add chopped fresh cilantro and salt to taste. this salsa freezes fo well, pack into appropriate size freezer bag for your family!