Thursday, September 16, 2010

Tomatillos

I've been cooking a lot this week, inspired by all the great produce available right now in our fine town (did you know that Ithaca has been named one of the top five foodie towns by Bon Appetit magazine?). I also have a little more time this week it seems, almost caught up on my freelance work in preparation for heading out to the west coast next week. Anyway, I made this amazing salsa twice this week, and you should too:

1 pint tomatillos, husk removed and washed with warm water to get rid of the stickiness, cut in half
4-5 cloves garlic
1 jalepeno, halved and seeds removed
1 sweet red pepper

Roast the above ingredients at 400 for about 45 minutes. Mmmm...roasted garlic!

1 red onion, chopped
1 more sweet red pepper
juice of a lime
cilantro (optional if you are one of those people who think cilantro tastes like soap)

Add these ingredients to the roasted stuff above, and chop up finely in a food processor.

1 pint sungold tomatoes (oh so sweet and good), quartered
1 large regular tomato (I used a Brandywine, also sweet), chopped small
generous dash of salt
magic

Mix everything together, and EAT!

1 comment:

travelinbride said...

This sounds perfect--we have tons of tomatillos and sungolds falling off the vine and have been in need of a good salsa recipe.
Saw you through Mike Ludgate's forum, and have some of your work! Everyone thinks the birthday calendar is genius. Safe travels ~Lynn