# = poundT = tablespoont = teaspoon
1½ # tomatillos
2 Persian cucumbers
1 green bell pepper
1 clove garlic
1 t distilled white vinegar
1 T extra-virgin olive oil
1 t kosher salt
1 small handful fresh chives
extra-virgin olive oil
freshly ground black pepper
Husk 1 ½ pounds of tomatillos.
Thoroughly wash husked tomatillos, 2 Persian cucumbers, and 1 green bell pepper under cool, running, drinkable water.
Remove the stem from the bell pepper, then halve.
In a blender, combine tomatillos, cucumbers, bell pepper halves (seeds included), 1 clove of garlic, and ½ shallot. Blend for a few minutes until smooth.
Add 1 teaspoon of distilled white vinegar, 1 tablespoon of extra-virgin olive oil, and 1 teaspoon of kosher salt, pulse until combined. Pour into a container and chill for a few hours or overnight.
Once ready to serve, thoroughly wash 1 small handful of fresh chives under cool, running, drinkable water. Chop the chives.
Garnish with chopped chives, a drizzle of extra-virgin olive oil, and a few cranks of freshly ground black pepper. Drink up, Mama!
Kendra Aronson of
Pregnant and Hungry
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