Here it is November, and the leaves are all turning, but we’re in Northern California and we still have yet to get a frost, so the tomatillos are still growing, albeit more slowly. We grew up with my mother making huevos a la Mexicana, or scrambled eggs cooked in a tomato and jalapeño salsa. This recipe is a salsa verde version of my mom’s huevos. Add some chorizo and you’ll have a Mexican version of Green Eggs and Ham! Yes, the eggs are green, but if you, like me, love salsa verde, this is a good thing. Use as much or as little jalapeño for this recipe as you want. Skip it if you don’t want the heat at all. Cook on medium to medium heat for about 5 minutes, stirring occasionally, until the onions have softened, and the tomatillos are no longer bright green. Serve immediately. Add salt and pepper to taste. Sprinkle with chopped fresh cilantro for garnish.
