I paid a visit to Susan Chalmer's garden the other day and she sent me home with a basket of tomatillos and a recipe for Salsa Verde. I took the Salsa Verde to my community garden potluck last night and it was a big hit. (You can read more about Susan's CSA garden in Monday's Star Phoenix)..
Salsa Verde 
1 lb tomatillos, husked, rinsed and chopped (about 15)
3 chillies
1 clove garlic
1/4 cup onion, copped
1 cup cilantro
2 tbsp lime juice
1 tsp salt
Purée everything in a blender or food processor. Refrigerate. Serve with tortillas or as a condiment for enchiladas and other Mexican cuisine.
1 lb tomatillos, husked, rinsed and chopped (about 15)
3 chillies
1 clove garlic
1/4 cup onion, copped
1 cup cilantro
2 tbsp lime juice
1 tsp salt
Purée everything in a blender or food processor. Refrigerate. Serve with tortillas or as a condiment for enchiladas and other Mexican cuisine.
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