Saturday, September 20, 2014

Fresh Tomatillo Salsa

I don't have a picture of the final product, I'm afraid, but this is very refreshing to eat and lovely to look at. Most tomatillo salsas are cooked, so the tomatillos lose their bright green color. Not so in this recipe. They stay their lovely light green hue. This is crunchy with a burst of flavor; it's also quick to make. Good with fish, chips, as an edible garnish.... I've been bringing home tomatillos and chilies from the Colvins, and this recipe uses both! Note: canned/frozen tomatillos will not work as well because they won't be crisp.

Fresh Tomatillo Salsa
~From How to Cook Everything, 10th ann edition


  • 2 medium poblano or other mild fresh green chiles (use spicier chilies if you like heat)
  • 1 pound tomatillos*
  • 3 green onions, chopped
  • 2 t. minced garlic
  • 1/4 c. chopped fresh cilantro
  • 3 T. lime juice
  • salt and pepper to taste
*we get about 1 1/2 pounds in our CSA box, and this recipe could easily scale up if you have a similar amount at home to use up

  1. Husk and rinse the tomatillos. Chop into bite-size pieces. Remove stems and seeds from chiles and mince.
  2. Combine all ingredients together and stir. Taste and adjust salt and pepper as needed. Serve immediately or refrigerate for a couple of days.
~Makes 2 cups

Thursday, September 18, 2014

Easy Tomatillo-Chipotle Salsa

A quick search online shows many "roasted tomatillo" salsa recipes, and, frankly, they all look too labor intensive for this busy momma. Roasting as the first step is an automatic turn-off right now. I just don't have the time. One of the reasons I enjoyed the chili we made last week using our tomatillos is that it was a simple matter of roughly chopping said tomatillos and dumping them in the pot. But I do love me some salsa verde, and tomatillos are a key ingredient.

Thankfully, the latest cookbook I've received to review is a book full of Tex Mex recipes, and it has a tomatillo salsa recipe perfect for my crazy lifestyle--and the perfect recipe to multiply and freeze! (You could probably can it, too, but I don't know how to tell you to do that as far as timing/processing might work.) I've adapted it to work with the amount of tomatillos I get in my CSA box from the Colvins. I also used Colvin onions and garlic! Seriously, folks, this is an easy peasy recipe. It's also not terribly spicy, despite the chipotles in it.



Easy Tomatillo-Chipotle Salsa
~slightly adapted from The Homesick Texan's Family Table


  • 1 1/2 pounds fresh tomatillos
  • 2 small onions
  • 6 cloves garlic
  • 3 cups water
  • 2 chipotle chilies in adobo sauce
  • salt to taste
  1. Remove husks from tomatillos and rinse the sticky residue off. Remove the small core and slice the fruits in half.
  2. Peel onions and garlic cloves.
  3. Dump tomatillos, onions, and garlic into a medium-sized pot along with the water. Bring to a boil, reduce heat, and simmer for about 10 minutes.
  4. Let cool enough to puree.
  5. Using a slotted spoon, put cooked tomatillos, onions, and garlic into a food processor or blender. Puree along with the chipotle chilies, adding some of the cooking water if needed to get the consistency you want.
  6. Salt to taste (salt definitely helps, so don't be too shy with it).
  7. Use right away, keep in the fridge for about a week, or freeze.
~Makes 4-5 cups.

Wednesday, September 17, 2014

CSA Pick-Up (9/17/14)

The weather is starting to feel like fall hasn't forgotten us! A lovely day here in East Tennessee today, and I brought home a lovely box of goodies. Last week I was cheerfully pointing out that the Colvins haven't snuck any eggplant into my box this year. Sadly, Mrs. Colvin (the farmer's wife) commented that it was due to crop fail. I hate for any crop to fail, but if there's going to be one, I'm glad it's eggplant and not tomatoes or peppers.

But wait! Turns out the eggplant hasn't completely failed. In our shares today, there are two small eggplants.... Now it's YOUR turn, dear readers. Throw some recipes my way--remember, this gal and her husband both hate, loathe, despise, and abominate eggplant. It's going to have to be a good one to convince us otherwise.

Here's what's in the box:

  • 1 bag small potatoes--yikes! I still have last week's bag. Time to eat potatoes.
  • 2 green bell peppers
  • 1 bag okra
  • 1 bunch small white turnips with tops
  • 1 box tomatillos*
  • 1 good-sized butternut squash
  • 1 watermelon
  • 1 bag assorted hot peppers*
I get cookbooks to review for free periodically, and my latest is a cookbook full of Texan recipes. Yum! And there are some that feature tomatillos and hot peppers. Can't wait to try 'em!