<< Back

Salsa de Tomatillo

2 pounds fresh tomatillos

½ cup water

½ tsp. salt

¼ cup scallion, cut into 1-inch lengths

¼ cup cilantro leaves

3 or 4 fresh jalapeno peppers, trimmed, cored and seeded

1 tsp. minced garlic

1 tsp. lemon juice

 

Peel husks off tomatillos; wash off sticky residue in cold water. Bring water and salt to a boil in a medium saucepan. Add tomatillos and cook covered until softened, about 5 minutes. Remove from heat and transfer to a food processor or blender. Add remaining ingredients and process to a thick puree. Taste for seasoning. Sauce can be stored tightly covered in refrigerator for up to 3 days. Makes 3 to 4 cups.

 

Recipe from Recipes from a kitchen garden, Volume 1 by Renee Shepherd

Search recipes

May Day is coming!

Our May Day Celebration will be held on Sunday, May 7 from 2:00 to 5:00 p.m. It features music from Artie and the Vipers, dancing around the traditional May Pole, and "Butterfly Wonder," a lap puppet show performed by Beech Tree Puppets. Click here to register; click here for a flyer. 

Support the Circle!

The farm now has a non-profit associated with it: White Rose Farm Circle, Inc. Its vision is to develop and share a model of community that empowers people to work together to restore health to the land, the natural world and each other. Donations are tax deductible. We invite you to contribute! All donations are welcome!  

Mailing list sign-up




Follow us on Facebook
Blog archives