That word is so much fun to say, I have to accent it with an exclamation point.
I picked up these tomatillos last week at the farmers’ market and couldn’t wait to get in the kitchen.
After a bit of research, I found some creative ideas online and I also had a recipe that had been calling my name from the bookshelf for a while. The tart green tomatillos sat on my counter in their papery husks while I searched for inspiration. I had purchased the last little container of tomatillos from the farmer’s stand, and because they were so delicate and so rare this time of year, I wanted to make sure I gave them the dish that they deserved.
Tomatillos look like small green tomatoes, but they taste quite different. Because the tomatillo is covered by a papery husk, the fruit itself has a smooth skin and is free of blemishes. Their insides are white and less juicy than a tomato. They taste tart when eaten raw, however I read that they can be very inconsistent in flavor; some are sour and tangy, while some are mild and sweet. That reminded me of a box of assorted chocolates, which made me even more excited for the challenge.
I have been holding on to this recipe for nearly two years, trying to muster the courage to a) use tomatillos for the first time, b) bake something in a pumpkin for the first time, and c) spend three hours in the kitchen for one dish. Item (c) would not be a first for me, but it definitely takes some energy and concentration to pull off. Because I didn’t want to turn the entire apartment into an oven by cooking hot stew all afternoon, and because the recipe isn’t exactly seasonally appropriate, I decided to hold off on Spicy Fall Stew Baked in a Pumpkin. That I can look forward to for just a couple months more. Instead I decided to go with a classic that we could enjoy in a variety of dishes all week: Salsa Verde!
I can thank Tyler Florence for guiding me through this meal. I used both his salsa verde recipe and his roasted corn recipe to make these delicious summer tacos.
Roasted Tomatillo Chile Salsa (adapted from Tyler Florence, Food Network.com)
8-10 tomatillos, husked and halved
1/2 white onion, quartered
2 cloves garlic, minced
1 jalapeno, seeds and ribs removed, diced
2 teaspoons ground cumin
1 teaspoon salt
1/3 cup fresh cilantro
1/2 lime, juiced
1. Preheat oven to 425 degrees F.
2. Cover a baking tray with aluminum foil. Roast tomatillos, onion, garlic, and jalapenos on baking tray in oven for 10-12 minutes.
3. Transfer the roasted vegetables and any juices in the bottom of the tray to a food processor. Add the cumin, salt, cilantro, and lime juice and pulse until the mixture is smooth.
And it was delicious. Here are some of the dishes I used it in this week:
Black Bean and Corn Tacos with Roasted Tomatillo Chile Salsa
I found these great whole wheat wraps for these tacos:
First, make some oven roasted corn on the cob. I couldn’t believe how easy this was and how much better the corn tasted when it roasted in its own juices.
Next remove the corn kernels from the cob.
Heat some black beans over the stove and warm the tortillas. While the beans and tortillas are warming, prepare the following toppings:
- diced tomatoes
- diced avocado sprinkled with lime juice
- grated monterey jack cheese
- roasted tomatillo chile salsa
Lay out a buffet of ingredients and assemble your own tacos. This is one of my favorite warm-weather meals! 🙂
Green Eggs No Ham
I used some of the tomatillo salsa on this tasty breakfast that I am calling Green Eggs No Ham Sandwiches:
Here are the ingredients. I am sure you can figure out how to put them together:
- Two slices of Arnold’s Health Nut bread, toasted
- 1/4 cup baby spinach, chopped
- Two cage-free organic eggs, fried (not too hard, not too runny)
- Grated cheese (an amount that I will not admit to) – I chose monterey jack, Kyle chose cheddar
- Salt and pepper
- One messy dollop of roasted tomatillo chile salsa
I love Saturdays.