Tuesday, August 17, 2010

Tomatillos


It's Taco Night for Shabbat!!!! I am loving this trend. Beyond simply being a fun twist, it's a cinch for those nights when I have to head off to Erev services or Dave and the girls are not eating until they get back from Tot Shabbat.

This week's CSA share included tomatillos. I know they look scary, but they're a cinch. They run along the old CSA adage, "Don't think about how you can stick kale into cake." If you enjoy Mexican/Southwestern food in the least, look up a recipe for tomatillos on Food Network or your friendly neighborhood Noshing Confessions, and call it a day.


I roasted my tomatillos on a foil lined sheet pan along with 4 cloves of garlic and a quartered tomato - a gorgeous beast of a thing that arrived with the tomatillos. They went under the broiler midday, when I had time. I took them out when they were beginning to char, then left them on the top of the stove to cool.

At dinner time, I stuck them in the food processor with the juice of 1/2 lemon and pureed. At this point, I had a delicious gazpacho, and could have simply stopped there. However, I ventured onward.

I added a squeeze of lime, a tablespoon of cumin and a tablespoon of chili powder. I then added sriracha to taste and a splash of lime over the surface. To put it simply: the salsa was fresh, simple and delicious. Roasting the vegetables before hand was a simple step that resulted in a complex depth of flavor. What could be better?


Roasted Salsa
5 or 6 tomatillos, husked and rinsed
1 large tomato, quartered
4 cloves of garlic, skins on
juice of 1/2 lemon
juice of 1/2 lime
1 T cumin
1 T chili powder
salt
sriracha or other non-vinegar based hot sauce to taste

1. Line pan with foil and preheat broiler. Place tomatillos, tomato and garlic cloves on pan. Place under broiler until tomatillos release juices and begin to char. Check in 5 minute intervals for 10 minutes, then 2 minute intervals until cooked.

2. Remove from oven. Place on top of oven. Allow to cool to room temperature.

3. Place tomato and tomatillos into food processor. Squeeze garlic cloves out of their skins into food processor. Add lemon juice. Puree.

4. Add cumin, chili powder and salt. Puree. Taste. Adjust seasoning to taste. Puree. Add sriracha to taste (about 1 tsp for our household).

5. Pour salsa into serving bowl. Squeeze lime juice over the top. DO NOT STIR IN! Share and Enjoy.

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