The Day of the Dead or Día de Los Muertos is celebrated in many countries throughout the world but where I live, we tend to think of it as a Mexican holiday. Indeed, it is. Celebrated on November 1st, in Mexico it is treated as a national holiday and as the name implies, it is a day for families to honor those loved ones who have passed before them.
One of the things I enjoy most about Día de Los Muertos is the colorful Mexican folk art that accompanies it. These portraits or shadow boxes and figurines are often brightly decorated skeletons. Some of these skeletons are referred to as Catrina, the skeleton of a high society woman in festive apparel and flowers.
The traditions associated with this holiday focus on the preparation of the foods and beverages that were the favorites of those who have died. Some of these are carried to the grave sites and some are set up as altars to facilitate prayers for the dead. Sugar skulls decorated with icing and marigold flowers are common elements of the altars.
Our CSA delivery lines up nicely against this festival. Green orbs covered with papery husks called tomatillos and a variety of peppers are in season. The easiest thing to do is to whip up a spicy Mexican salsa not only because it may have been someone’s favorite but also because it is so versatile; with chips as a dip, over eggs for a ranchero dish, as a sauce on fish or potatoes. The great thing is that the versatility hides a multitude of sins and you are free to “wing it” unless you are truly honoring the recipe of a loved one.
This recipe, passed to me by the living is easy and readily adaptable to tastes.
Tomatillo Salsa
Ingredients:
- 20 tomatillos, husks removed
- 4 – 5 serrano chiles
- 2-3 garlic cloves
- cilantro to taste
- salt
Put the tomatillos and the chiles in a cast iron skillet and toast the skin. Add garlic cloves to heat for a second. Place these items into your blender with as much cilantro as you like and salt. Spin it and enjoy!
Agrigirl's Blog 
Rukmini Roy
/ November 1, 2012Supremo amigo! Loving this. In India we have a similar palette. We make a salsa or as we call it “chutney” with mint, coriander, tomato, garlic, green peppers, green chilies and salt. Looks very similar to this! 🙂
Tammy
/ November 5, 2012Sounds perfect and you know what amiga? You are my 10,000th comment! Tres cool. How shall we celebrate?
lucindalines
/ November 1, 2012Interesting!
Tammy
/ November 11, 2012Do you grow tomatillos in ND?
lucindalines
/ November 11, 2012No such thing here at least not that I have ever known of.
cindyricksgers
/ November 1, 2012Nice recipe, and a lovely post. I wasn’t aware of the tradition of preparing dishes the honored deceased liked, but I think it’s a wonderful idea, and a tradition I think I’ll start in my family, Thank you!
Tammy
/ November 5, 2012I believe the dead think fondly of this tradition!
cara
/ November 1, 2012Your salsa looks great!
Tammy
/ November 5, 2012Give it a shot. Easy to do variations on and so tasty.
kirsten@FarmFreshFeasts
/ November 1, 2012Oh, you make it look so easy. Next summer when I get tomatillos in my farm share I will pop them in the skillet first. Thanks!
Tammy
/ November 5, 2012It really is simple and you can alter it with a spin of the mixer.
unpackedwriter
/ November 1, 2012Thank you for honoring this tradition and cultural heritage. Renee
Tammy
/ November 11, 2012We are fortunate to live somewhere that it can be honored in it’s natural state.
Carrie @ Season It Already!
/ November 1, 2012I love tomatillo salsa. I’ve only made it once, but followed a different method. This gives me something new to try. Thanks!
Tammy
/ November 11, 2012I really enjoy the smokiness of the roasting. It adds those delicate black flecks that deepen the flavor.
Know Thank You
/ November 1, 2012This is a great time of year to visit cemeteries; there are sometimes surprising things left on gravestones – gifts to the dead, and indications that the living visited and enjoyed some time remembering their deceased friends and relatives.
Nice to see tomatillos celebrated – they’re one of those under-appreciated great plants that grow in our Sonoran soil and climate with little attention.
Tammy
/ November 5, 2012They grew in the field that we passed through on our way home from school when I was young. I just didn’t know what they were.
tinkerbelle86
/ November 1, 2012yum what an awesome alternative to tomato salsa¬
Tammy
/ November 11, 2012You know what? I prefer it to tomato now!
authorjaneward
/ November 1, 2012Now I’m craving tomatillo salsa.
Tammy
/ November 11, 2012It is just the best. This one turned out rather spicy so one of my kids wouldn’t eat it but I just love it.
katebart
/ November 1, 2012Thank you for reminding me about this important day! As a young Catholic school girl, I always looked forward to All Saints Day, mostly because I had the day off after Halloween! Considered a Holy Day of Obligation, it was just as sacred as Sunday, and we attended Mass to celebrate deceased family and friends whose names were written in a book that was laid on the alter. I so appreciate how you value heritage, traditions and culture as important tenants of humanity. And I always love your recipes! Green salsa is my favorite, and it’s about time I learn how to make it!. Mille grazie!
Tammy
/ November 5, 2012I think we need to do some serious seeking out of the holiday in our area. This green salsa is very good and very simple.
Sheree Martin (@RealSheree)
/ November 1, 2012I’m having avocado for dinner. It’s coincidental, but now I’ll feel like I’m celebrating a holiday.
Tammy
/ November 5, 2012And if you spin an avocado in the blender with this, it is also divine.
hotlyspiced
/ November 1, 2012I’ve heard of tomatillos but not seen them. I’m quite sure we can’t buy them here. I would love to try this salsa. I’ll see if I can source some tomatillos xx
Tammy
/ November 11, 2012If you enjoy salsa, it would be worth a market trip. They grow in hot dry areas so not sure of your exact climate. What is local for you?
nrhatch
/ November 1, 2012Village of the Arts, the Gulf Coast’s largest Art Community, celebrates the 7th Annual Dia de los Muertos this weekend ~ the Festival of the Skeletons. There will be: Mexican Music & Food, a Village Community Shrine, a Memory Wall for Loved ones, and shrines and altars at the galleries throughout the village.
The weather sounds perfect for communing with the departed souls of loved ones. Hope the have tomatillo salsa that looks as good as yours!
Tammy
/ November 11, 2012Loved your photos Nancy.
herbanlifestyle
/ November 1, 2012Thanks for the recipe! I was eyeing some gorgeous tomatillos at the farmers market on Saturday, but didn’t buy them since I wasn’t sure what to do with them. I’ll have to pick up some this weekend!
Tammy
/ November 11, 2012Hmm, I’m a little bit surprised that they grow where you live but that’s great! They were one of the “growing wild in the fields” items when I was young and walked to school.
herbanlifestyle
/ November 13, 2012Yeah, they do well here. The lower parts of VA have pretty long growing seasons. One farmer successfully grew and harvested some pepper seeds one of her customers brought back from Jamaica!
montucky
/ November 1, 2012I remember that holiday well from the time I lived in Phoenix where it is widely celebrated. Interesting tradition and fascinating art to accompany it. The salsa looks great!
Tammy
/ November 11, 2012Do you have a good place for salsa in Montana?
Estrella Azul
/ November 2, 2012Great post, Tammy. Day of the Dead is definitely not only a Mexican holiday, but always gets associated with that alone. We just celebrated it yesterday with flowers and candles brought to the cemetery.
Oh, and the salsa looks amazing!
Tammy
/ November 11, 2012I would love to see some photos of your celebration. It sounds beautiful.
Estrella Azul
/ November 11, 2012You can see some in the travel article I linked to 🙂 (if you haven’t already)
Sophie33
/ November 2, 2012Excellent read, dear Tammy! I never tasted tomatillo’s before. I am on the look-out for them now! A tasty recipe! 🙂
Tammy
/ November 11, 2012I wonder if you will be able to find them. I used google translate and it says that they are called tomatillos in French also.
The Soul Tamagotchi
/ November 3, 2012what a beautiful day to remember death, a festival.
Tammy
/ November 11, 2012It is beautiful, isn’t it? It’s not only festive and colorful but calls on us to remember specific people and what they loved.
annierie
/ November 3, 2012I need to bookmark this recipe. We don’t get tomatillos in the CSA but markets get them.
Hummus and salsas are becoming our noshes of choice. This one looks awesome.
Tammy
/ November 11, 2012Don’t you just love the ability to spin it up in the blender?
Auburn Meadow Farm
/ November 4, 2012I love the idea of remembering a loved one by preparing their favorite foods. I do a bit of that here, tending my aunt Eileen’s peonies and making sure her holiday dishes are made… she had a few classics that always make me think of her.
I prefer to think of those who have passed as they were when they were living, rather than at their grave which I have no connection with.
Tammy
/ November 5, 2012Cooking their dishes allows us to do that, doesn’t it?
Auburn Meadow Farm
/ November 6, 2012I think so : )
Lisa H
/ November 6, 2012The salsa was delicious! Thanks!
Tammy
/ November 11, 2012A bit spicy but I do like it that way.
Melissa
/ November 6, 2012I like the idea of making a loved one’s favorite foods to in his or her honor.
Tammy
/ November 11, 2012It’s great, isn’t it? And I bet they like it too!!
Melissa
/ November 7, 2012I love that every time I read your blog, I learn something new – plus get great recipe ideas! Thank you!
Tammy
/ November 11, 2012Thanks Melissa. I would love it if you’d enter your blog url on your comments – I can never get back to you. I try to provide a learning opportunity at every post.
Melissa
/ November 12, 2012I added the link – hopefullly I did it right! Thanks so much!
Robin
/ November 12, 2012I love salsa verde. This looks wonderfully yummy. 🙂
Tammy
/ November 12, 2012And it’s so easy that you can whip it up in no time.
Tammy
/ November 11, 2012Thanks for the shout out Nancy!
Tammy
/ November 11, 2012Thank you for the shout-out Ollin!