By Maria Miller, NFU education director

Here is the second in a series of recipes from the NFU Beginning Farmer Institute Class of 2011 using an ingredient they raise on the farm.  This comes to you fresh from the Erin Schneider farm in Wisconsin.

Salsa Verde

1 1/2 cup tomatillo (slightly roasted)

1/2 cup onion

1/2 cup chopped sweet pepper

1/4 cup chopped hot pepper (about 1 – 2 jalepenos).

3 – 5 cloves minced garlic

1/4 cup finely chopped zucchini or cucumber (or both!)

1 tablespoon cider vinegar

1 teaspoon sugar

Salt to taste

You can also add in freshly chopped herbs such as savory, thyme, and chives.

Roast tomatillos for ~ 5 minutes at 425 degrees F or until the skin turns slightly brown. Combine all ingredients in blender and puree. Serve with tortilla chips or use as an enchilada sauce.

Variations: You can use this same recipe and instead of tomatillos substitute fresh Roma tomatoes (no need to roast the tomatoes). You can also substitute zucchini and cucumber for your favorites fruits such as plums and peaches. Have fun experimenting!

From the kitchen of Farmers Erin & Rob at Hilltop Community Farm, LLC, La Valle, Wis. Check out their website at:

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