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As the Rodney Dangerfield of the salsa world, tomatillo salsa doesn’t get enough respect. Or maybe it’s like Kermit the Frog, who sang, “It’s not that easy bein’ green.” Well, it’s time to make some room on the chip-and-dip plate for the richly flavored, slightly tart, less chunky sauce made from tomatillos. At Kitchen Garden Farm in Sunderland, tomatillos are harvested late summer, when they’re practically bursting out of their papery husks, and then blanched and pureed. The farm mixes in fire-roasted onions, jalapenos, and garlic “to impart that deep smoky flavor to the salsa,” says co-owner Caroline Pam. A little lime juice and cilantro bring brightness and balance. The result is a spicy, thick puree ($9 to $11 for 11 ounces), perfect for making enchiladas verdes, as a sauce for chicken and fish, and to pair with quesadillas and tacos. “It’s awesome with eggs and grilled steak,” says Pam. “It has so much flavor it can accompany almost anything.” Bet a red salsa can’t do all that.

Available at Formaggio Kitchen South End, 268 Shawmut Ave., Boston, 617-350-6996; Pemberton Farms, 2225 Massachusetts Ave., Cambridge, 617-491-2244; The Concord Market, 77 Lowell St., Concord, 978-369-7500; and Siena Farms at the Boston Public Market, 100 Hanover St., Boston 978-793-7305. www.kitchengardenfarm.com

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LISA ZWIRN