Friday, August 24, 2012

Tomatillos Two Ways

OH MAN, this was good.  A smoky salsa and a bright tomatillo salad make this a phenomenal addition to your dinner.  

Smoky Tomatillo Salsa
4 pasillas (roasted dried peppers)  You can find them at any mexican market or even the mexican section at the supermarket.
about a pound of fresh tomatillos, husked, rinsed and quartered
a cup of cilantro 
3 garlic cloves
tbsp packed dark brown sugar
1 tsp molasses
tsp ground cumin
1/3 cup vegetable oil

Cut your chilis in half, stem and seed them.  On a dry skillet at medium heat, use some sort of kitchen gadget to flatten the chilis out on the pan for about a minute, until they change color a little and get pliable, like good children should be.  Then cover with warm water in a bowl and wait 20 minutes.  I suggest listening to some Corridos.  Throw the chilis in the blender with the rest of the ingredients above, add a little salt and puree for a minute or so.  Then put your oil in the pan on medium again, and when the oil is shimmery like Freddy Mercury's pants, put the salsa in.  It will splatter, so don't actually wear Freddy's pants.  Stir every once in awhile for about 8 minutes, until the salsa thickens a little.  

You can do this ahead and reheat when you're ready.

Tomatillo Salad
salt & pepper
1/2 lb tomatillos, husked and washed
1/2 cup of cilantro
1 diced shallot
juice from one lime
2 tbsp olive oil

While it's resting, slice tomatillos very thin, and toss with olive oil, shallot, cilantro, and lime juice.  Salt and pepper to taste - serve.   so.  good.

No comments:


Apples (1) Arugula (3) arugula flowers (1) Avocado (2) Basil (9) Beet Greens (3) Beets (15) Bell Pepper (1) Blood Orange (2) Bok Choy (6) Bread (1) broccoli (3) Brussels Sprouts (2) Butternut Squash (4) Cabbage (11) Cantaloupe (1) Carrots (16) Cauliflower (1) Celeriac (3) Celery (6) Celery Root (1) Chard (14) Cherry Tomatoes (4) Chinese Broccoli (1) Chocolate Mint (1) Cilantro (7) clilantro (1) Coffee (1) Collard Rapini (1) Collards (3) Corn (1) CSA Information (8) CSA Memberships (1) Cucumber (8) Daikon (1) Dandelion (6) Dill (10) Edible Flowers (1) Eggplant (6) Eggs (1) Endive (1) Escarole (4) FAQ (1) Farro (1) Fennel (11) Frisée (1) Garlic (6) Garlic Scape (1) Gold Beets (1) Grapefruit (1) Green Garlic (2) Hakarai Turnip Greens (1) Hal (1) Haul (230) jalapeno (2) Jalapeños (2) Juicing (1) Juniper Berries (1) Kaboucha (1) Kale (15) Kohlrabi (2) Komatsuna (2) Lacinato Kale (1) Leafy Greens (1) Leeks (5) Lettuce (5) Mint (3) Mustard Greens (1) Nettles (2) Newsletter (2) Onion (6) Onions (1) Orange (1) oregano (1) Outstanding in the Field (1) Pak Choi (1) Parsley (3) Pea Shoots (1) pepper (6) Poblano (1) poetry (1) Pollen (1) Pomegranate (1) Potatoes (4) Preserved Lemons (1) Press (1) Pumpkin (4) Purslane (2) Radicchio (4) Radish (3) Rapini (1) Red Peppers (2) Romaine (1) Romaine Lettuce (1) Rutabaga (1) Sage (2) Salad dressing (1) Seder (1) Sorrel (1) Spinach (8) Spring Onions (2) Squash Blossoms (3) Stock (1) Strawberries (1) sugar beets (1) Summer squash (3) Sweet Pea Shoots (1) tangerines (1) Thanksgiving (1) Tomatillos (2) Tomato (10) Tomatoes (5) tricky (1) Turnip Greens (2) Turnips (13) Volunteer (1) Watermelon (1) Winter Squash (2) Zucchini (15)

Blog Archive

Community Supported Agriculture

Support Locally Grown Food

There is plenty of gozo at Rio Gozo Farm. That is JOY in Spanish and joy is one of the most dependable products we have. Gozo is commonly found in gardens and farms. Once you get a little gozo up and going it is very tolerant of most pests, withstands dry periods, and grows with a modicum of fertilizer. After gozo becomes a staple of one's diet, it goes with about anything. Actually folks crave it so much it is a wonder everyone does not have a patch of it growing close at hand. Grab up some gozo and get with the flow.