Over the years I've become a big fan of tomaillos. Funny, because I planted one when I first moved here. The thing grew wild and produced so many tomatillos--but I had no idea what to do with them! Oh how I wish I had that plant now, because if I did, I would just make jars and jars of this delicious green salsa.
Take 1 cup red wine vinegar and bring it to the boil in a saucepan. Reduce heat, and add 1 small diced red onion. Simmer 1 minute longer, then remove from heat. Add 6 (peeled & washed) chopped tomatillos, and stir to make sure they are all covered in the vinegar. Let stand one hour.
Once the hour is up, throw everything into the blender and add the following:
1/2 teaspoon cumin
1/4 teaspoon tumeric
1 tablespoon fresh cilantro
1 tablespoon fresh parsley
salt to taste
Blend on high till smooth. Of course, you may alter the amounts of the herbs/spices to suit your tastes. Play around!
Serve at room temp. This will keep in the fridge for 5 days.
Yummy over tacos, eggs, or just plain with tortilla chips.
NOTE: I actually add the tumeric AFTER everything comes out of the blender, because it has a tendency to stain the plastic blender cup.
