My farm share partner has asked for no peppers and no tomatillos. Consequently, I brought home 1.5 pounds of tomatillos today. I gave half to my neighbors who were curious and up for an adventure.
Mr. P said "salsa verde". Into the food processor went tomatoes, tomatillos, peppers (with just a little bite), some cilantro paste I'd made, and a-pulse, and a-pulse, and a-pulse. Mr. P fried up tofu (making a horrific mess in the process, but oh well, it was for art, or at least for dinner) and threw in some garlic at the last second. We served it in layers -- pasta, tofu, salsa verde, toasted cumin seeds, and Greek non-fat yogurt, which tastes like sour cream. It was too delicious to stop eating, but awfully weird. We dragged out some chips and finished off the salsa and most of the yogurt.
Not sure it's a repeat. Not sure what we learned from the experience, but we may try a variation on the theme before the rest of the tomatillos go bad.
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You could try making tomatillo salsa straight, sans tomatoes. I've made it and canned it but you could eat it fresh. I find it's quite tasty as a sauce for enchiladas. If you'll pardon the religious reference, you can also serve enchiladas or other mexi dishes Christmas style, with tomatillo sauce AND tomato salsa (made separately, drizzled on). Very appealling to the eye, especially with the organic yellow corn tortillas.
~margi
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