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On the menu this week: June 18, 2012

On the menu this week: June 18, 2012

Spring Onions

Sweet Corn

Hope Cantaloupe


Tomatoes – Slicing and Cherry

Cilantro, Rosemary, Oregano, Sage

Green Bell Pepper and Jalapeno Pepper

Green Beans or Asian Long Beans

Farm fresh eggs

Roasted Tomatillo Salsa

adapted  from Simply Recipes site – my favorite recipe site :)  

To cook the tomatillos, you can either roast them in the oven, or boil them. Roasting will deliver more flavor; boiling may be faster and use less energy. Either way works, though boiling is a more common way to cook the tomatillos.


  • 2 or 3 tomatillos
  • 1 chopped green onion
  • handful cilantro leaves
  • squeeze fresh lime juice
  • pinch sugar
  • 1/2 – 1 Jalapeño pepper, seeded and chopped
  • Salt to taste


1 Remove papery husks from tomatillos and rinse well.

2a Roasting method Cut in half and place cut side down on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skin.

2b Boiling method Place tomatillos in a saucepan, cover with water. Bring to a boil and simmer for 5 minutes. Remove tomatillos with a slotted spoon.

2 Place tomatillos, lime juice, onions, cilantro, chili peppers, sugar in a food processor (or blender) and pulse until all ingredients are finely chopped and mixed. Season to taste with salt. Cool in refrigerator.

Serve with chips or as a salsa accompaniment to Mexican dishes.

Makes 1 – 1 ½ cups.



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