Connecticut Salsa

Vegetarian

(If you really don't like cilantro, because it tastes bitter or soapy to you, you can substitute dill, fennel, or parsley, so that you still get the benefit of a leafy herb taste in your fresh salsa.)

Ingredients

• 20 tomatillos
• 2/3 cup fresh cilantro leaves
• 4 cloves garlic
• 1/4 cup olive or vegetable oil
• 2 medium onions, finely chopped
• 1/2 tsp. salt

Preparation

Bring a pot of water to boil. Peel tomatillos and add to water. Simmer until soft (10 min). Remove from heat, let cool. Lift tomatillos out of the water and put in food processor. Add cilantro and garlic and puree. Set aside.

Heat oil in a sauté pan over low heat. Stir in onions and cook until soft. Add tomatillo mixture and salt, stir to mix, and bring to a boil. Remove from heat right away, transfer to a bowl. Cool, then refrigerate to allow flavors to blend. (Does not freeze well, but lasts a week in the refrigerator.) Makes about three cups.

Source: Gardeners' Community Cookbook (Connecticut)

From: In the Bag: August 17-19, 2004