Fresh tomatillo salsa

This week's Penn Quarter market (Thursdays, 3-7pm, on 8th St. NW, between D and E, till mid-December) seemed slightly less vibrant than usual, perhaps because the nearby White House market has gotten underway. There was no rhubarb to be had, sadly, nor any eggs.

But the lovely vendors at Black Rock Orchards (Penn Quarter, Dupont Circle, Takoma Park, and Falls Church markets) saved the day. Along with their crates of apples, sturdy bunches of asparagus and cans of peaches, lay a few surprises.

Small boxes of Persian cucumbers inspired thoughts of fresh crispy salads with shrimp, and Greek takes with feta and kalamata olives. The first rosy black-red heirloom tomatoes could be had, plump with promise of the coming summer largesse.

And lined along the tables, in front of the scales, tomatillos.

Tomatillos, for those unfamiliar, are members of the nightshade family, and so related to tomatoes. Inside their papery husks, the green fruits look remarkably like tomatoes, but they are much smaller and firmer.

And nestled in amongst the crepey fruits, the farmers had laid glossy green cayenne peppers, the perfect compliment. They are the "ring of fire" variety, hot, but not chile-eating-contest hot.

The combination proved irresistible.

Fresh tomatillo salsa

1 box tomatillos - 8-10 small fruits
1-2 ring of fire cayenne peppers
Juice of 1/2 small lime
1 clove garlic, peeled
1/4 medium-sized red onion, peeled
sprinkle of salt
pinch of sugar

This recipe is best made in a food processor, but if your knife skills are good, you could probably get the job done by mincing everything very finely. Directions, as follow, are for salsa made in a food processor.

First, prep the tomatillos. Peel back the paper and discard, then rinse each fruit carefully to remove the waxy, sticky film - it's bitter, and can adversely affect the flavor of your salsa. Halve each and throw into food processor.

Next, rinse the peppers and snap off their stems, then rub them with olive oil or canola oil. This is easy to do by just holding the peppers in your hand, drizzling on a little oil, then rolling them between your hands. Put the peppers in a baking dish or on a baking sheet, and broil under the top broiler, about 3 inches from the elements. Keep a very close eye on them, and toss them a few times. They're done when their skins pucker and turn black in places. Take them out of the oven, then when they cool enough to handle, add one to the food processor.

Cut quarter onion into chunks, toss into food processor. Add lime juice and clove of garlic. Process till the salsa is fine and incorporated.

Taste your salsa now, and adjust as needed - add the other pepper, or maybe half, and salt to taste. Add a pinch of sugar to balance the acid, process again. Eat with chips, over burritos, on eggs with beans, or however else you like!