In northern climes, tomatillos—the green tomato-shape fruits with the brown papery husks—are easier to find than they used to be. They are nicely astringent. Serve tomatillo salsa along with a more conventional red tomato salsa.
Yield: Makes 1½ cups
2 medium cloves garlic, smashed and peeled
1 small jalapeño pepper, seeded and deribbed
½ pound tomatillos, husks removed, rinsed well, cored and coarsely chopped
2 scallions, trimmed and cut into 2-inch lengths
2 tablespoons chopped cilantro
1 tablespoon fresh lime juice
1 teaspoon kosher salt
Freshly ground black pepper to taste
Place the garlic and jalapeño in a food processor and chop very fine. Add the tomatillos and scallions and process until finely chopped but not puréed.
Transfer the mixture to a bowl and stir in 1/3 cup water and the remaining ingredients.
Allow to stand for about 30 minutes, then adjust the seasoning and serve.
Finely chopped green bell pepper will improve the color of this dish. Multiply as needed.