CSA week 19, September 21

In the box this week:

• Shallots
• Cucumbers
• Tomatillos
• Carrots
• Purple Cabbage/Purple Cauliflower
• Grapes
• Thyme

A popular and versatile way to use tomatillos is to make Salsa Verde. There are a couple different ways to do it: a quick, raw version, or the rich, roasted version...

Ingredients

• 8 ounces (5 to 6 medium) tomatillos, husked and rinsed
• Fresh hot green chiles, to taste (roughly 2 serranos or 1 jalapeno), stemmed
• 5 or 6 sprigs fresh cilantro (thick stems removed), roughly chopped
• Scant 1/4 cup finely chopped onion
• Salt

For the All-Raw version: Roughly chop the tomatillos and the chiles. In a blender or food processor, combine the tomatillos, chiles, cilantro and 1/4 cup water. Process to a coarse puree, then scrape into a serving dish. Rinse the onion under cold water, then shake to remove excess moisture. Stir into the salsa and season with salt, usually a generous 1/4 teaspoon.

For the Roasted version:

Preheat a broiler.

Roast the tomatillos and chiles on a baking sheet 4 inches below a very hot broiler until darkly roasted, even blackened in spots, about 5 minutes. Flip them over and roast the other side, 4 to 5 minutes more will give you splotchy-black and blistered tomatillos and chiles. In a blender or food processor, combine the tomatillos and chiles, including all the delicious juice that has run onto the baking sheet. Add the cilantro and 1/4 cup water, blend to a coarse puree, and scrape into a serving dish. Rinse the onion under cold water, then shake to remove the excess moisture. Stir into the salsa and season with salt, usually a generous 1/4 teaspoon.

Salsa Verde can be simply used as a dip, or as a sauce on chicken or enchiladas!