Both my parents are incredible gardeners, but it is my father who has a true passion for growing vegetables. My childhood memories are filled with summers picking tomatoes and cucumbers from his vegetable beds, running into the kitchen, slicing them up and snacking on them immediately. In the 90's, my father had a three bin compost system, before composting was, well, trendy, like it is today. This year he had a worm farm. I know. But I swear his tomatoes have never tasted better. Those worms, they do powerful things for the soil. His garden has become comprehensive, with squash and lettuce, beans and chilis, tomatoes, banana peppers, eggplant, bitter melon, cucumbers and adorable little tomatillos. These mini green fruits make a lovely salsa. Tangy and citrusy, when blended with some heat it goes well with crunchy tortilla chips or on tacos, which is how I served it.
10-12 tomatillos, cut in half
2 cloves garlic
1 medium onion, cut in half
2 chilis, either whole or with seeds and ribs removed
juice of half a lime
fresh coriander leaves (optional)
Place everything except lime in a small roasting pan, drizzle with olive oil and bake at 425 for 15 minutes. The tops of everything should get a bit charred. If the tomatillos are really juicy and too much water is coming out, remove them and let onion and chilis finish roasting. Slide everything into a food processor and pulse until desired chunky texture (adding coriander if desired). Add some salt, pepper and juice of half a lime. Keep stored in fridge.
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