Now that it’s practically winter, our tomatillos suddenly ripened. We decided to use them and some peppers from the garden to make some salsa verde. Last time we made roasted tomatillo salsa, we kept it sweet as a sauce for some pork. This time, I wanted it to be more like a hot sauce or spicy salsa. We used about a pound of ripe tomatillos, a few pablanos, a couple of chopped onions, a handful of chopped garlic, and assorted peppers and chilis:

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To conclude our Labor Day staycation, my wife decided to try out some recipes form the latest issue of Gourmet:

We made a chili-crusted pork tenderloin with roasted tomatillo salsa, a side dish of bulgur with herbs, and some provolone popovers.

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