From CSA member – Janice Gruneberg
3 medium tomatoes cut into fourths
5 medium chopped tomatillos, cut in half (remove paper skins)
1 large onions, cut into 1-inch-thick wedges
4 cloved chopped garlic
1 bunch cilantro
2 dried hot chile peppers
other hot peppers you have in season
1 Tbsp apple cider vinegar
1/4 tsp table salt
Instructions
Preheat the oven to 450°F. Spray a large nonstick baking pan with nonstick spray.
Combine the tomatoes, tomatillos, fresh hot peppers and onion in a large bowl; spray with olive-oil nonstick spray. Spread the vegetables in the baking pan. Roast until the vegetables are tender and lightly browned, about 45 minutes. Remove the pan from the oven and let the vegetables cool to room temperature, about 20 minutes.
Transfer the vegetables, in batches, to a food processor. Add the garlic, cilantro, chile pepper, vinegar, and salt; pulse until smooth. Transfer to a serving bowl and cool.
chiles, cilantro, garlic, onions, sauces, tomatillos, tomatoes
I have never measured anything to make this recipe before – so take my quantities with a grain of salt! – Shanti
Tomatillos (about a pound)
Garlic (3-4 cloves)
Hot peppers such as serrano, jalapeno, etc (1 to 5 peppers depending on how hot you like it)
Cilantro (1/2 bunch)
Salt (no idea – maybe 1/2 teaspoon, just add to taste)
Remove the husk from the tomatillos and rinse in cold water. Remove the stems and seeds from the peppers. You can make this salsa by either boiling the tomatillos and chiles for just a few minutes until soft, or by roasting them both in the oven or on the grill until the tomatillos are soft and the chiles are blistered. Both methods make a great salsa – each one has a unique flavor. Take your tomatillos and chiles after you boil or roast them, put them in the blender with some garlic and salt and puree. Taste and adjust the salt. Transfer to a bowl and add fresh, chopped cilantro.
chiles, garlic, miscellaneous, onions, Recipes By Ingredient, sauces, The Recipes, tomatillos
from Whipstone Farm
Pork (shoulder, chop, roast) chopped and sautéed OR 2-3 lbs. pot roast, cooked until it shreds easily OR 4 C. pinto beans, soaked and cooked until tender
2 onions diced
3 cloves garlic
3-6 roasted green chiles, skins and seeds removed
oregano, cumin, coriander
salt to taste
2 cups tomatillos, blended
½ bunch cilantro, chopped
Sauté the garlic, onions and spices about 10 minutes. Add meat or beans, green chiles and tomatillos to the sauté. Simmer until the mixture thickens. If you need to get it thicker, add corn starch, flour or even okra. Add cilantro when you remove from heat. This chile is excellent with warm tortillas.
chiles, cilantro, entrees, garlic, The Recipes, tomatillos
Janet Grossman
This is a great way to use tomatillos and Poblano peppers if you don’t want to make salsa. We think it tastes like a stroganoff sauce, and I always add lots of sliced mushrooms. Serve over pasta, baked potatoes, grains and vegetables. I put it over pasta and steamed purple green beans this week.
2/3 c. cashew pieces (raw)
1 1/2 lbs fresh tomatillos
1 fresh Poblano pepper, diced
2 large cloves garlic, minced
1 small onion, diced
1 1/2 tsp. salt
1/2 tsp. ground cumin
Freshly ground black pepper
1 cup unsweetened soy milk
Grind cashews to powder in blender or small coffee grinder and set aside.
Removed and discard outer husks from tomatillos, wash thoroughly, and chop tomatillos. Put tomatillos into a large skillet or flat-bottomed wok.
Add Poblano pepper, garlic, onion, salt, cumin, and pepper to skillet. Cook over high heat about 6 or 7 minutes, stirring to cook evenly.
Add soy milk to skillet and stir well. When mixture begins to bubble, add ground cashews a little at a time. Stir until thickened and smooth, about 2 minutes. Makes 4 servings.
garlic, onions, peppers, Recipes By Ingredient, stews, The Recipes, tomatillos