Tomatillos Three Ways

As tomatillos hit the produce stands, get creative with the classic green tomato in these three sauces with infinite possibilities. Let your freewheeling spirit shine by experimenting with these almost-no-recipe recipes.

Green Pico de Gallo

Finely chop 1⁄2 pound of husked and rinsed tomatillos, 1⁄4 of a red onion, 2 jalapeños (seeded, unless you want a crazier kick), 2 garlic cloves, and a tablespoon each of cilantro and mint. Mix in a bowl with the juice of three limes and salt to taste. Cover and chill for an hour before serving.
Serve: With chips and dips.

Salsa Verde

Broil 1 pound of husked and rinsed tomatillos, 3 smashed garlic cloves, and 1 halved and seeded serrano pepper until they start to blister, around 5 minutes. Cool for 15 minutes, then blend with 1⁄2 cup of diced white onion, 1⁄2 cup of cilantro, and a few splashes of water in a blender to your desired consistency — totally smooth or chopped and chunky.
Serve: With grilled meat, tacos, and pretty much anything.

Mole Verde

Heat 1⁄2 pound of husked and rinsed tomatillos and 2 chopped jalapeños in a saucepan over medium heat, stirring, for about 10 minutes. Blend with 1⁄2 cup of cilantro, 2 cloves of garlic, 2 toasted flour tortillas, 1 tablespoon of salt, and 1 cup of vegetable stock in a blender. Heat 3 tablespoons of oil in a saucepan over medium-high heat and fry, stirring, until thickened to a paste. Whisk in another cup of stock and bring to a boil, then reduce heat and cook for another 30 minutes. The sauce should be reduced and thickened.
Serve: With chicken, rice, and tortillas.

Make your sauce truly homemade by growing your own tomatillos in a square foot garden.