Herbed Tomatillo and Grape Salsa
from Vegetables from Amaranth to Zucchini by Elizabeth Schneider
Look for the small sweeter tomatillos; I picked them up from one of my farmers back in San Antonio, and wow! I took this to a pot luck and there was nothing left. For added color I threw in some edible flowers, such as marigolds and save some for garnish on top. Serve with organic blue corn chips for a great balance.
3/4-1 pound tomatillos
1 to 3 small green chiles, such as serrano or jalapeño, halved and seeded (I had to use 4, since I like it spicy)
1 garlic clove
1/4 teaspoon kosher salt
1/3 cup tightly packed cilantro leaves
1/4 cup lightly packed basil or mint leaves (I used both)
1/2s cup stemmed seedless green grapes
about 1 tablespoon lime juice
2-3 marigolds (optional)
1. Barely cover husked tomatillos with cold water; cook very gently until gender, the time can range from 2 to 15 minutes, depending upon size and thickness. Check often to prevent bursting. Cool in liquid.
2. In food processor container, combine 1 chile(or more to taste), garlic, salt, and half each of the cilantro and basil(or mint). Whiz to mince.
3. Drain tomatillos if needed. Add to container, with grapes, marigolds and 1 Tablespoon lime juice. Whirl to a chunky puree. Taste for heat and tartness, adding lime and minced chile to suit. Scoop into a bowl. Cover and chill at least 1 hour.
4. To serve, mince the remaining cilantro and basil(mint). Stir into the salsa. Salt to taste.