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Every year, I try to plant something I haven’t tried before. This year it was tomatillos. We got an heirloom purple variety from Comstock & Ferre. The funny thing is that for the first time ever, I also had a volunteer tomatillo come up amongst my tomato vines, so I had some green ones too.
We had a few tomatillos during the summer, but most of them weren’t ready to pick until just before our first frost. So there were gobs and gobs of tomatillos that we had to do something with.
My wife Polly has done most of the cooking the last several years and she is always trying things she hasn’t made before. So she took it up on herself to transform all those tomatillos into salsa verde (with a little purple thrown in there from the purple tomatillos).
We had enough for five batches.
There’s nothing like making a big mess once and getting more than one batch of whatever it is you’re making. There was a lot of chopping, which my wife did by hand.
But she actually finds chopping things by hand rather therapeutic, even if it does take longer. It’s not always about being efficient, but having fun and enjoying the process.
Do you like it hot?
Notice in the recipe that it calls for a hot pepper. Here’s where your personal preference can rule the roost. Polly used one hot pepper and four milder ones (see the picture). Once all five batches were mixed together, it really wasn’t spicy enough. So next time she will use all hot peppers. Make sure you remove the seeds.
Just as side note, since some of the tomatillos were purple, the color came out a little differently. But the taste was still great.
Roasted tomatillo “Salsa Verde” recipe:
Makes almost 2 cups
Preheat oven to 425˚ F
Use organic ingredients as much as possible.
3 cups coarsely chopped (about 1 lb.) organic tomatillos, papery skins removed
2 TBSP olive oil
1 cup onions, chopped
1 large garlic clove, minced
3/4 tsp. salt
1 hot pepper, minced
2 tsp. ground organic coriander seeds
1/2 tsp. ground organic cumin seeds
1 tsp. sugar
2 TBSP fresh cilantro, finely chopped
In a large bowl mix the tomatillos, oil, onions, garlic, salt, hot peppers, cumin, and coriander. Spread the mixture into a large baking dish greased with olive oil and roast until the tomatillos are soft. This can take anywhere from 20 to 40 minutes. Puree in a food processor or in a blender until you get the consistency you like. But don’t over do it. You want there to be a little texture in the salsa. Stir in the cilantro and sugar .
Polly baked it on top of some enchiladas. Oh my, were they good! And we had three bags for the freezer.
As always, I’d love to hear what you think if you give this recipe a try. What’s your favorite thing to do with salsa verde?
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