I think fall may easily be my favorite time at the farmer’s market. You can still get your last little bit of zucchini and corn but the winter squash has started to come in along with the potatoes! Yummmmm
While Donna and I were at the market at McGolrick on Sunday, I was very excited to see 2 places had tomatillos! I LOVE tomatillos and scooped up a big bag of them to make enchilada salsa. So good and so easy! I know tomatillos can be intimidating - they have an outside husk and tend to be slimy on the underside but here’s a simple salsa recipe to get you started!
Jessica’s Don’t Fear the Tomatillo Salsa
1 dozen tomatillos (check to make sure they’re firm to the touch and clear of any black spots)
3 garlic cloves
1/2 white or yellow onion, quartered
2 tbls of Hatch green chile (*Most every grocery has these in small cans in the Hispanic aisle. Its OK to skip too!)
1/2 c cilantro, stems removed
*Optional - half an avocado
Remove husks from tomatillos and wash of the stickiness. Place top down on a cookie sheet and roast for 20 minutes at 350.
**I like to put the gloves of garlic (with skin on) on the cookie sheet as well with a splash of olive oil so they caramelize but entirely up to you. Half way through, flip the tomatillos.
Once your tomatillos are roasted (they will be browned and some may even explode or ooze out on the cookie sheet) cool for 10 minutes.
In a food processor combine the tomatillos, the onion, garlic, chile, cilantro and salt and pepper. Mix until you have a smooth consistency. Salt to your preference.
-I like to actually just spoon mix my green chile into my salsa after the food processor. Totally up to you and your tastes.
-Also like to sometimes add avocado to the mix to give it a creamier flavor
This salsa is best if chilled for 3 or more hours before you serve. It also freezes well and can be used for enchiladas!
See not so scary, right?
Picture: Goodtaste TV