On the menu this week: June 18, 2012
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.