Recipes

Husk the tomatillos, place them in a saucepan, and cover with cold water.  Heat to a simmer and gently cook until no longer firm but try not to let the skins burst.  Drain and cool.  Chop the pluots or plums into 1/2” pieces.  Mince the cilantro and basil.  Seed and chop the jalapeno into very small pieces.  When the tomatillos are cool enough to handle, roughly chop and place in a serving dish.  They will be mushy on the inside and the skins will need to be cut into pieces with a knife.  Add the remaining ingredients and taste to get a nice sweet, sour, salty balance, adding more lime juice or salt as needed.  Serve with tortilla chips or as a condiment to any Mexican-inspired dish.