This season’s garden has been a learning lesson. First, I approached it with more pre-thought and planning than I’ve ever put into a garden. I planned seedling start dates, crop yields, test soil pH and balance, and plotted and schemed about every aspect of my would-be bounty. Now, some of that planning time was well spent. I have bell peppers for the first time ever, more arugula than I know what to do with and a gorgeous eggplant plant that I was certain I would kill immediately. All that planning, but it turns out it was a plant that I didn’t plant, didn’t tend to, and thought was a weed initially, that produced my first batch of tomatillos.
Tomatillos, aka “Mexican husk tomatoes”, are a member of the nightshade family; a group of vegetables that also include potatoes, tomatoes, eggplants and peppers. Tomatillos are originally from Mexico as the name suggests, and taste like a slightly sweeter version of a green tomato. Slightly tart and citrusy, these fruits need to be peeled out of their husk and are extremely versatile and great in salsas just like this one!
Ingredients:
8 small tomatillos, peeled from their husks and rinsed 1 teaspoon olive oil pinch salt and pepper 4 small plum tomatoes 1/2 yellow onion, diced very fine 1/2 jalapeno, seeded and diced very fine, 1 teaspoon salt 1/2 teaspoon pepper juice of one lemon
Directions:
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Arrange wire rack at the top of your oven and preheat oven to broil. While the oven is heating, line a baking sheet with a piece of foil.
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In a deep bowl, toss husked tomatillos in olive oil with a pinch of salt and a pinch of pepper.
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Arrange tomatillos on foil-lined baking sheet and broil for 5 minutes on one side and a flip. Broil for an additional 3 minutes on the second side. Remove from oven once the skin starts to blister and allow to cool for a couple of minutes.
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Combine tomatoes and cooled tomatillos in a food processor and pulse until combined.
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Combine tomato-tomatillo mix, onion, jalapeno, salt, pepper and lemon juice in a bowl and serve with your favorite tacos, enchiladas or chips. Enjoy!
Recipe with photos here: http://ift.tt/2dDgKN1
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