This Tomatillo Salsa is a zesty, pungent salsa – great for pork posole verde, turkey enchiladas, or a simple plate of nachos. We grow tomatillos every year. They need no care at all. I start the seeds in early spring when I start the tomato, peppers, and eggplant. I plant the seedlings in an out-of-the-way spot in the garden after all chance of frost is past. Then I ignore them until late August or early September, when there’s no ignoring them – the plants are loaded with fruits. Falling over and still producing until the first frost.

So, of course, I make this salsa every autumn. Six pints (two batches), is never enough to get us through the year. But the tomatillos that don’t make it into the batches of Tomatillo Salsa don’t go to waste. I freeze them whole in a gallon ziplock bag. I wash off the sticky husks and chuck the fruits in the bag. No blanching or prepping otherwise – for some reason they don’t stick to one another once they’re frozen, so you can just reach in the bag and grab a few. Or dump out the bag and make another batch of Tomatillo Salsa – in February!