When winter really starts to set in and spread its gray coat over our plates, we need to find antidotes of color and flavor. My secret solution this year? Salsa Verde prepared during the fall and stored in the freezer!

Here is my recipe for Salsa Verde preserved in the freezer and one of my favorite methods to use it. Freezing is a super effective technique to diversify our diet in winter, while continuing to eat organic and local!

When I made my salsa verde this fall, I quadrupled the recipe. Yes, it was more work to clean and prepare the tomatillos, but it didn't take me much longer. In the end, though, it allowed me to put 6 jars in the freezer and give some to a coworker ;-)

Tomatillo Salsa Verde Recipe

Ingredients :

• 500 g tomatillos, peeled and rinsed

• 1 small onion, quartered

• 2 cloves of garlic

• 1 to 2 jalapeño, cayenne or other peppers (to taste), seeded and chopped

• 1/2 cup fresh cilantro

• The juice of one lime ( I replaced it with a teaspoon of cider vinegar)

• Salt to taste

1. Preparation of ingredients :

   • Preheat your oven to 200°C (about 400°F ).

2. Roast the ingredients :

   • Arrange the tomatillos, onion, garlic and chili peppers on a baking sheet.

   • Roast for 15 to 20 minutes , until tender and lightly charred.

3. Mix the salsa :

   • Transfer the roasted vegetables to a blender.

   • Add the cilantro, lime juice/vinegar and a pinch of salt.

   • Blend until smooth.

4. Adjust the seasoning :

   • Taste and adjust salt or acidity to your preference.

5. Service :

   • Serve salsa verde fresh or chilled with tacos, enchiladas or as a dip for corn chips.

   • You can also freeze this salsa verde to keep some happiness for the winter!

After preparing and freezing my salsa verde this fall, I started exploring different ways of incorporating it into my daily meals.

In winter, it's sometimes easy to start eating lots of carbohydrates and proteins and forget about vegetables! Lately, I've been getting out a jar of this lovely little salsa to brighten up my lunches. The consistency is a little different after defrosting, but you just need to mix a little and reheat with the recipe.

In winter, I like to eat eggs for lunch. Salsa verde is perfect for infusing them with a good dose of flavor, a little freshness and a few vitamins! As I fry my egg, I add 2 pieces of cheddar cheese, and a big spoonful of salsa verde just before turning it over. I let it cook for 1-2 minutes and serve on a bed of tortillas with hot sauce, or in a sandwich with the greens of my choice.

If you are keen to receive other creative ideas to reinvent how you use your local veggies in the winter, download our e-book with 5 winter recipes proposed by Calla, one of the new members of the Tourne-Sol Co-op!

I recommend our purple tomatillo variety , available in our online store, to grow tomatillo, this traditional ingredient of Mexican cuisine, in your garden.

In Quebec, when winter drags on, the kitchen can become our creative playground. Each jar of salsa verde and each reinvented recipe becomes a small act of rebellion against the grayness - a way of saying that abundance and the joy of living persist, even when the garden is at rest!

So, get cooking and let the sunshine in through your plate!

Enjoy your food,

Frederic