Can’t wait to try this. Yum.

Erin

I’m happy to share the green sauce recipe:

* About 5 fresh poblano peppers, cut in half lengthwise
* 2 lbs. fresh tomatillos, husks removed and washed
* 6-8 (or more) whole garlic cloves, peeled

Preheat broiler and move shelves to top level. Toss peppers, tomatillos, and garlic with a little olive oil in a bowl. Lay peppers cut side down on cookie sheet with whole tomatillos and garlic.

Broil 5-10 minutes (keep your eye on them), turning once, until charred. Let cool. Remove skins from peppers. No need to skin the tomatillos. Put all in food processor, blend to desired consistency and add salt and black pepper to taste. THAT’S IT!!!.

If you like a hotter sauce, you could also throw in some halved lengthwise fresh jalapenos with the others for roasting.

This sauce freezes beautifully. When properly wrapped, it comes out of the freezer perfectly even after a year.

Happy gardening!

-Meg

Love this post. Clever name! Makes me want to go to the garden center NOW. :) We just tilled up our garden (it gets bigger every year) and I’m anxious to get everything in the ground. May do it this weekend. I usually wait until Memorial Weekend, but I’m antsy to do it NOW.

I really want your green sauce recipe! I haven’t made it, but it sounds delicious.

We had enough tomatoes/peppers last year that we canned 90 jars of salsa with varying levels of hotness and flavor. So yummy.

Great post. And Jill, I want your cilantro pesto recipe, too! :)

Thanks again, Erin

Thanks so much for commenting.

I’m sure you know you’re one of my readers I had in mind when I wrote this post. Love swapping gardening stories with you!

Your cilantro pesto sounds wonderful.

I couldn’t live without Penzey’s sweet curry. That and my fresh Thai basil make my favorite vegetable curry sing.

Hope your Mom enjoys the post, too. Have a great growing season!

-Meg

Love this blog and would love for you to share recipes and I would be glad to share some with you as well since it sounds like you cook very healthy too!

I have a recipe for cilantro pesto (with artichoke hearts) that I love and actually use as a dip with fresh veggies vs. on pasta. Of course I make a lot of different pestos too. We are also now into a lot of diverse vegetarian dishes too.

Well, just wanted you to know this blog definitely struck a cord with me! My mom is also an avid gardener so I am going to send this to her too. She isn’t a candidate for your services, but will certainly enjoy this!

Jill

PS — I am a big Penzey’s shopper too :) I love their Vietnamese cinnamon in particular