(Photo: Kang Kim. Illustration by John Burgoyne.)

Is it just coincidence that the appearance of tart, lemony tomatillos at Greenmarket coincides with the beginning of football season? We think not. And neither does Los Dados chef Sue Torres, who likes to serve this vibrant green salsa with corn chips.

Sue Torres’s Tomatillo Salsa
10 large or 12 medium tomatillos
3 serrano chiles
½ cup white onion, minced, plus an additional ¼ cup to be added later
½ clove garlic, minced
¼ cup cilantro, roughly chopped
kosher salt

(1) Husk and wash the tomatillos well. (2) Stem and chop them and the chiles. (3) In a blender or food processor, purée the tomatillos, chiles, ½ cup minced onion, garlic, and cilantro until mixture is smooth. Pour into large serving bowl, season to taste with kosher salt, and stir in remaining ¼ cup of minced onion for texture. Serve immediately, or refrigerate for 24 hours so that the flavors can marry.

Related:

• Archive: “In Season”
• Articles by Robin Raisfeld | Rob Patronite
• Table of Contents: September 24, 2007 issue of New York | Subscribe!