Week 20: Tomatillos

Tomatillos need plentiful summer warmth to fill in the papery husk that surrounds each fruit.  So finally, after 3 months of growing and growing and growing, both CTG sites have been blessed with an abundance of green and purple-tinted tomatillos.  Our garden teacher, Carolina, shared her favorite recipe for preparing green salsa…

Roasted green tomatillo salsa
2 handfuls of tomatillos (husked and rinsed off to remove the stickiness)
1 medium white onion
3-5 garlic cloves
1-3 jalapeno or serrano peppers
1 handful cilantro
1 lime
salt and pepper to taste

At the CTG site, we used a griddle over a camp stove to “roast”  all the vegetables.  At home, try putting all vegetables under the oven broiler and every couple of minutes move them around to keep the cooking even.  You want the onion, garlic, and pepper skins to get all nice and toasty black.  As for the tomatillos, they will turn from bright green to a more muted green when they are done roasting, and you will notice that their juices start caramelizing.  This is when their natural sweetness comes out and pairs divinely with the strong flavors of the onion, garlic and spicy peppers.

Once all the vegetables are nicely charred, combine all ingredients in a blender.  Season with lime juice, salt and pepper as desired.



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