one pound tomate verde (tomatillos, but green tomatoes will work too...)
1/2 cup loosely packed chopped cilantro
1 large garlic clove, roughly chopped
2 tablespoons white onion, chopped
1/2 tsp salt
cook tomatoes in just a bit of water, until they are soft (five minutes).
Put a bit of the cooking liquid in blender with remaining ingredients and pulse until blended.
Add tomatoes and pulse for a few seconds.
Serve on everything. (Scrambled eggs and avocado, refried beans, chicken tacos, "black" tortilla chips, quesadillas, etc, etc.)
|the kale. (our other very abundant crop)|