When taste buds need waking up, add spicy pickles. While I am fond of the slightly sweet tomatillo salsa that I can every summer, my husband wanted a little more kick for his chips. He’s famous for watching sports on TV with a bowl of chips and something to go with them. I’m always looking for reasonably nutritious and economical solutions to those typically awful, costly jars of glop that supermarkets stock in 4-8 foot runs. Not that I’m a snob or anything (ha), since there are some varieties like Desert Pepper that are as good as they are pricey.
September’s whole pickled tomatillos with green bell peppers, jalapenos and garlic typically find their way into quesadillas and tacos. Once I used them to spark up my tomatillo salsa, I was hooked. I especially like the combination of different preparations of the same vegetable. A good little lesson that will work with tomatoes, peppers and eggplants.
Categories: Preserving, Salsa, Tomatillo
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