The docks were put away this weekend and we've started talking about closing up the Cape house. I'm trying not to think about it too much. As much as I love fall, I'm not ready for summer to be over. So, I'll just continue grilling and mixing gin and tonics and wearing shorts and flip-flops until the very end.
Salsa fresca used to be one of my favorite warm-weather treats until I started making salsa verde. Tomatillo and jalapeño are grilled and then blended with garlic, cilantro and lime juice. It's a little tart and sweet and spicy. You can dunk tortilla chips in or spoon it over fish tacos or scrambled eggs or serve it with some rice and beans and grilled peppers. Point being: you can put it on just about anything.
Grilled Tomatillo Salsa
1 lb tomatillo, husks removed
1/8 cup cilantro leaves
1 garlic clove
Juice of 1/2 lime.
Place the tomatillo and jalapeño in a mixing bowl and drizzle with olive oil. Toss to coat.
Preheat grill on high for 5 minutes. Place tomatillo and jalapeño on grill and cook, turning occasionally, until charred on each side and the tomatillo gets softer (but not totally mushy). Remove from heat.
Transfer tomatillo and jalapeño to the bowl of a blender. Add cilantro, garlic clove, lime juice, and salt. Pulse until completely blended.
Pour into a bowl and serve with tortilla chips.