Fresh Tomatillo Salsa Verde

Simple, satisfying and so savory — transforming a seasonal bounty of goodness into the perfect salsa verde (literally can be put on anything)

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The harvest is upon us here in the Hudson Valley and the last of the seasonal veggies and herbs are ready to be picked, gathered and enjoyed. It’s been an abundant summer — and we have enjoyed its bounty before Mother Earth slips into a winter’s respite.

But before we go...

I was recently gifted a batch of homemade organic tomatillo salsa verde by a local friend and I haven’t stopped thinking about it since — I can practically taste it. It was so fresh and alive with flavor — I wish I had asked for the official recipe. All I know is that it was raw with minimal ingredients and made with love.

Here is my take on it, improvising from my senses.

Ingredients:

• 1 pound fresh tomatillos (husk and stem removed)
• 2 garlic gloves
• 1 jalapeno
• 1 juice of a lime
• 1 cup cilantro
• Salt to taste

Directions:

Add all ingredients into blender or food processor and pulse until blended but still a bit chunky. Put on tacos, tofu, top it on soups or dip a chip.

This is a recipe game changer that uplevels any meal. You’ll find a million ways to use it because its freshness and flavor are that good!

—Lea Haas, Owner, The Garden Cafe Woodstock