In a Tomatillo State of Mind
Local tomatillos showed off their pretty chartreuse-y skins at my neighborhood farm market last weekend, which means only one thing at Casa Appetite: salsa verde.
If you've never had the pleasure, now's the time. As a member of the nightshade family (eggplants, tomatoes, peppers), tomatillos show up when it's nice and warm. Even though it kinda looks like a tomato and it's got tomato as part of its name, the tomatillo is not a tomato, nor is it a green tomato waiting to turn red. Think of it as a distant cousin with a sweet-tart disposition.
Super-low in calories (1/2 cup is just 20 calories), the tomatillo is also a good source of potassium and Vitamin C. See for yourself what a great sauce she makes, proving her mettle in all kinds of flavor scenarios -- with grilled mains, rice and beans, scrambled eggs and of course, as part of a chip-n-dip combo. What I also like is that you can play with seasonings, making it as spicy or limey as you wish. Below, the results when I left Mister MA to his own devices and the food processor.
Raw Tomatillo Sauce
4 tomatillos, husks removed and cut in half
1-2 garlic cloves, peeled
Juice of 1 lime
Heat of chilies -- I used ¼ habanero, but use what you like
1 scallion, root removed, chopped
Small handful chopped cilantro
Salt to taste
1 avocado, for extra creaminess
A few tablespoons of sour cream or plain yogurt to mellow out the heat from the chilies
Place tomatillos, garlic, lime, chilies, scallion and cilantro in bowl of a food processor. Puree until well blended. Taste for salt and add accordingly. If using dairy to mellow out heat, add gradually and taste along the way. The same rule of thumb applies to the avocado -- if you add the entire fruit, the resulting sauce may be very thick.
Scoop out of the bowl and serve with tortilla chips, as a sauce for grilled chicken, steak or fish, with beans and rice, scrambled eggs, on top of chopped cabbage.
Makes about 1 ½ cups sauce.
Please email us to report offensive comments.
Posted by: kerryfromthedairy | July 10, 2008 7:47 AM
Posted by: LB | July 10, 2008 8:12 AM
Posted by: salsa lover | July 10, 2008 9:33 AM
Posted by: salsa! | July 10, 2008 3:06 PM
Posted by: Dave | July 10, 2008 4:21 PM
Posted by: Pro Baker | July 10, 2008 5:18 PM
Posted by: Sylvie, Rappahannock Cook & Kitchen Gardener | July 10, 2008 9:40 PM
Posted by: Bren | July 11, 2008 12:04 AM
The comments to this entry are closed.