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Showing posts with label tomatillos. Show all posts
Showing posts with label tomatillos. Show all posts

Wednesday, September 29, 2010

Tomatill, Yo

So literally THE SECOND I start complaining about the rain beginning in Vancouver, we get a day like this:

It was clear, cold and ridiculously gorgeous, so I bought a fresh loaf of bread, fresh flowers, and the ingredients to make a farewell-to-summer-thanks-for-the-memories salsa verde.

For those who are not familiar, salsa verde is like regular salsa, except instead of using tomatoes, you use tomatillos, a crunchy, aromatic fruit that looks like a green tomato in a paper case. Next time you are at the market and you see these, that's what they are:

Look for hard tomatillos that have their paper case packed tightly to the skin of the fruit. Buy about a pound, or 6-8 of them ranging from large to small. Start by peeling off their paper skins and washing them with warm water, as they have a weird, sticky film on them. then slice in half, remove the core, and place them cut side down on a cookie sheet covered in foil. Preheat the oven to 350 and when ready, throw 'em in.

While they are roasting (for about 15-20 mins) finely chop 1/2 cup white onion, 1/2 cup fresh cilantro, and one serrano or jalepeno pepper (WARNING: if you do not want to spend the rest of your night with your hands in a bowl of yogurt trying to get the heat out from chopping chiles and handling the seeds, either wear kitchen gloves or handle the peppers with paper towel). Mix with a tablespoon of fresh lime juice (fresh is key here, and is the equivalent of about half a small lime), salt to taste and a dash of sugar.

Take your t-bombs out of the oven, slide off the cookie sheet and let them cool on your cutting board. Please note that when I dented each half to speed up the cooling process, I inadvertently made tomatillo butts:

See what I did there? One track subconscious.

Chop the tomatillos as finely as possible and add to your mixture, put in the fridge if you like it cool or as is if you like it room temp:

I had mine with homemade garlic toast points, mixed with untoasted bread to make a medley of textures. Please also note that people who use the word "medley" to describe bread are assholes. Whatever. Dig in.

By the way, this is supercat:

Stella is my taste tester/pillow/side kick/main gal. You'll be seeing more of her (thank God, you're thinking, obv)

 Wanna pet me?