Sometimes when I look in my fridge, I feel like all I see are condiments. And I get a little panicked. Granted, they’re darn fine condiments. Most recently there’s been peach sage jam, some of my hot cherry preserves, and this tomatillo salsa verde. As much as I enjoy having lovely things in jars in my fridge, I have this silly little notion in my head that jam doesn’t (or shouldn’t) make a meal.
Except last Sunday, a wayward jar of jam really did make our meal. Call me old fashioned, but I like to cook a proper Sunday dinner. Usually something nicer and more labor intensive than what we’d eat any other day of the week. Last week, Sunday rolled around and it didn’t seem like I had anything particularly worthy of a Sunday dinner. I unearthed some protein from the freezer, added garlic, some balsamic vinegar, a couple dried chiles, a splash of water, and—feeling like I had nothing to lose—a half jar of those sour cherry preserves.
It turned out much better than I expected—definitely Sunday dinner worthy—and my leftover jam was what really elevated the dish. This tomatillo salsa verde has that same magical, leftover-transforming power. I poured some on last night’s brown rice, sprinkled it with goat cheese, and it was something much less pathetic than cold (I can’t bear to buy a microwave) leftovers.
I feel a little silly even sharing this “recipe” with you because it’s barely a recipe. That is to say, it’s pretty flexible. You could certainly add onions or cilantro. I’m not a huge fan of raw onions and the boyfriend is a cilantro hater. Luckily, it couldn’t be simpler to make and benefits from at least a day in the fridge to let the flavors get cozy.
More Tomatillo Salsa Verde: