Hello everyone, and greetings from Michigan! First time poster, so let me know if more detail is needed in the future. As many can relate, the recipe is dictated by what the garden gives. The fresh version is comprised of roughly three parts tomatillos to one part green tomatoes of varying cultivars. I only actually used the green tomatoes because I chopped them before I realized I picked them for fried green tomatoes, so in they went. I added a handful of Serrano chiles to the mix, some cloves of garlic, and a few onions. The herbs were thyme and Mexican oregano, along with some cilantro and a hint of cumin. Salt, pepper, and fresh lime juice rounded it out.
The char version used tomatillos and ripe cherry tomatoes of the red, yellow pear, and Sungold types, as well as a few green tomatoes. The garlic and onions were also charred. Jalapeños were charred before having about 2/3 of their seeds and ribs removed. Save for being out of cilantro, the herbs were the same with the addition of some mole poblano powder for kicks. Lime juice, salt, pepper and into the blender they went. The veggie pic is just to show the variety of tomatoes, that bowl became pizza and pasta sauce.
Thanks.
by Kind-Performance-205