Today's harvest from the back patio included all of the ingredients needed for fresh tomatillo salsa. Tomatillos, three types of chili ...
Today's harvest from the back patio included all of the ingredients needed for fresh tomatillo salsa.
Tomatillos, three types of chili peppers, cilantro and onion. This is the first year I have grown tomatillos. In fact, this was my first time working with tomatillos in the kitchen.
Tomatillos are not "green" tomatoes. But they are in the same plant family, Solanaceae, so it is ok to be confused. In fact the plant family Solanaceae is a large group of familiar plants such as peppers, eggplants, and potatoes. Other deadly members of the family include tobacco, belladonna, mandrake and nightshade. Must have been interesting for the early taste testers.
It is easy to remove the husks of the tomatillos.
The fruit is firm, but without the husk, it will dry out, so it is best not to husk until you are ready to use.
Recipe
Ingredients:
- Six tomatillos
- 3 to 6 hot peppers
- half a chopped onion
- chopped cilantro
- dash of salt
Preparation:
- Heat the tomatillos and peppers under a broiler for 3 to 5 minutes until they begin to char. Then flip them and heat again. This adds to the taste of both and softens the tomatillos.
- Remove the pepper stems.
- Add all the ingredients to a blender and mix.
- Give the mix at least 30 minutes to set.
- Done
The proportions are just a matter of taste. Like cilantro? Add more cilantro. Like heat? I do. I used a combination of Hungarian, poblano, and Serrano peppers, roasted, and unseeded.
I like the salsa with tortilla chips,
or with my favorite burrito:
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| Burrito: Left-over tri-tip, cheddar cheese, sour cream and garden fresh arugula and tomatoes |
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