The September Garden

September is really a beautiful month, especially in the western U.S. The temperatures are warm with lots of sun. Days are dry and nights are cool but not cold. There is still plenty of treasures in the garden. Right now I am watching 3 beautiful eggplants that I will enjoy next weekend. My cherry tomatoes and banana peppers are still producing adequate amounts for a daily salad. And my tomatillo plant is loaded for a fresh salsa verde. Here is a recipe that I enjoy this time of year. It can be a sauce for chicken or a great dip for fresh made corn chips. Enjoy!
Fresh Tomatillo Sauce
• 1/2 lb. tomatillos
• 1/2 c. fat-free chicken broth
• ¼ c. cilantro leaves
• ¼ c. chopped green onion
• 2 TBSP fresh lime juice
• ½ tsp. sugar
• ¼ tsp. salt
• 1 garlic clove, chopped
• 1 jalapeno pepper, seeded and chopped
• ¼ tsp. salt
Discard husks and stems from tomatillos. Combine tomatillos and broth in a small sauce pan over medium-high heat; cover and cook 8 minutes. Drain and cool slightly. Combine tomatillos, cilantro, and next 6 ingredients (through jalapeno) in a food processor; process until smooth. It will last for up to 4 days.

Mills, J. (May 2009). Cooking Light, p. 137.