Salsa Verde

I've gotten to try some interesting new things thanks to our CSA membership.  Beets - I hated those.  Kale - now one of my favorites.  And this week, tomatillos.
I have never really heard of doing anything with them other than salsa, so I decided to look for a salsa verde recipe.  I found this recipe on the Food Network website, from famous chef Rick Bayless.  I made an adjustment based on the comments - I added a clove of garlic.  I also broiled the tomatillos for only a minute or two less.  I used one jalapeno, since I'm afraid of heat, and this recipe had none - next time I'll use several.  (After this, I made a tomato salsa - more like a sauce, since it pretty much liquified in the food processor - and used three serrano chiles before I was happy with the level of heat.  Guess I like it after all!)  I also excluded the 1/4 cup of water called for.  I found that simply scraping down the food processor was enough to ensure it mixed properly, and I had read in the comments that it becomes more liquidy as it sits.  This didn't happen, but I do like a thick salsa.  It would be worth experimenting with adding a tablespoon or so of water at a time.

This made an interesting condiment for our tacos and I think will make a nice snack with tortilla chips as well.  I don't know what else to do with the tomatillos, so I'm sure I will be making this again.  One advantage of the recipe is that it calls for only 8 ounces of tomatillos.  I'm sure you could multiply it, but since we only received a small quantity it was perfect.  The recipe includes instructions for both a roasted version and a raw version, so maybe next time I'll try it raw instead!