Today we had an awesome offering! I had wonderful volunteers. Someone made off with two baskets that weren't theirs. I was not happy about that but, all in all it was a great day.
Today we received.
- 8 kiwi
- 5 Bananas
- Cantaloupe Melon
- Honey Dew Melon
- 3 lbs. of Jazz Apples
- 3/6 oz cartons of Blackberries
- Romain Lettuce
- 4 Roma Tomatoes
- radishes
- 4 Artichokes
- Spinach
- 2 Cucumbers (not shown)
- 2 Grey Squash
- 6 Limes
- 4 Jalapenos
- 10 Tomatillos
- 1 Head of Garlic
- 4 Avocados
- 2 White Onions
- Cilantro
- 2 green onions
So what should I do with my Mexican pack?
Tomatillo Salsa Verde Recipe
To cook the tomatillos, you can either roast them in the oven, or boil them. Roasting will deliver more flavor; boiling may be faster and use less energy. Either way works, though boiling is a more common way to cook the tomatillos.
Ingredients
1 1/2 lb tomatillos
1/2 cup chopped white onion
1/2 cup cilantro leaves
1 Tbsp fresh lime juice
1/4 teaspoon sugar
2 Jalapeño peppers OR 2 serrano peppers, stemmed, seeded and chopped
Salt to taste
1 Remove papery husks from tomatillos and rinse well.
2a Roasting method Cut in half and place cut side down on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skin.
2b Boiling method Place tomatillos in a saucepan, cover with water. Bring to a boil and simmer for 5 minutes. Remove tomatillos with a slotted spoon.
2 Place tomatillos, lime juice, onions, cilantro, chili peppers, sugar in a food processor (or blender) and pulse until all ingredients are finely chopped and mixed. Season to taste with salt. Cool in refrigerator.
Serve with chips or as a salsa accompaniment to Mexican dishes.
Makes 3 cups.
No comments:
Post a Comment