We’re facing a sudden tomatillo glut, five pounds this week and that’s just the start. Our two plants did so well in the pea patch this summer you’d be excused for thinking they were some sort of native species. Well, five pounds of tomatillos and a person pretty much has to make salsa, since salsa verde accounts for about half of the world’s tomatillo recipes. I can’t say I was entirely eager. I mean, how many chips can a person eat? But it had to be done, seeing as how I’d grown these things.

Happily, after a bit of searching, I found a salsa recipe intended for fish or steak. And hot damn, the salsa was truly simple to prepare and delicious with grilled snapper we ate for dinner one night. It was also wonderful the next morning with scrambled eggs, and with mashed potato pancake fritters with corn and cilantro. When the food-as-vehicle was gone, I ate the last of the salsa straight from the bowl, licking every last bit off my fingers. For more on tomatillos and for an alternate tomatillo salsa recipe, check out Melinda’s post at One Green Generation.

Tomatillo-Chipotle Salsa

1 pound tomatillos, husks removed / 2 cloves garlic, husks on / 1 chipotle pepper in adobo / salt / sugar to taste

Preheat broiler. Heat a skillet over medium and place garlic in pan. Papery skins should start to turn brown and cloves should soften, about 10 minutes. When done, remove skins and chop coarsely. Meanwhile, arrange tomatillos stem-side down on a baking sheet and place under hot broiler. When tops start to brown, about 4 minutes, remove and flip tomatillos, then return to broiler to roast the bottom sides. Tomatillos are ready when browned in spots all over, another 4 minutes or so. Place garlic, tomatillos and juices, and chipotle pepper in a food processor and pulse until nearly smooth. Add salt to taste and a pinch of sugar to moderate tartness. Adapted from Rick Bayless.