Chunky Tomatillo Salsa

Mrs. Vino will confess that she had never cooked with Tomatillos until she got them in her Cal Poly CSA box a few weeks ago. Now they are one of her favorite food "toys". Here is the recipe for Chunky, Fresh Tomatillo Salsa that we enjoyed over a "carpaccio" of summer squash at the recent Vegetarian Food & Wine Pairing Event.

Chunky Tomatillo Salsa

1/2 lb Tomatillos, husked and rinsed, core/stem removed
1 small onion
1 handful fresh Cilantro
1 plum tomato, seeded and chopped
1 jalapeno pepper, seeded
2 T rice wine vinegar
2 t. sugar
2 garlic cloves

Now you can do this two different ways. Mrs. Vino finds a certain Zen focus in chopping things. There are times when she just needs to get out her knives and chop things into very small bits. So, the Zen version of this recipe involves taking all the veggies and chopping them into 1/4" dice by hand. Very soothing. Then combining the veggies with the vinegar and sugar in a non reactive bowl and refrigerating for at least one hour before serving.

The instant gratification version of this involves giving all the veggies a couple of good whacks to cut them in pieces, putting them in your food processor with the sugar and rice wine vinegar and giving them a little whirl. THEN, putting the salsa in a non reactive bowl and refrigerating for at least one hour befor serving.

Either way, this salsa is fresh and delicious. Mrs. Vino uses it on: scrambled eggs, chicken breasts, grilled cheese sandwiches, pork tenderloin, enchiladas, chilled avocado soup . . . the list is endless. It will hold for several days covered tightly in your fridge.