Information on tomatillos from Jack's blog entry, Fall is Just Around the Corner: "With the crew of Spanish speakers at Featherstone Farm, I'd be remiss if I didn't recommend the lowly tomatillo as well. The tomatillo is a Mexican husk tomato, and it is the foundation for a range of green salsas. When they arrive in your box, clean off the dry husks and rinse the green fruits soon, and they will keep at room temperature for a long time. To prepare, blanch the whole fruits for several munites, before blending them with peppers and lime juice. You can add chopped onion, crushed garlic and cilantro to taste."
This salsa goes especially well with egg or pork dishes. You can use tomatillos fresh or cook them. I am giving you a recipe for cooked salsa because I think it will keep better. The fresh tomatillos themselves should keep a week or two in your refrigerator. For fresh salsa simply combine some mild poblano chiles, tomatillos, garlic, cilantro, salt, and lime juice and hand chop or lightly process in a food processor. If you like heat - add some chopped fresh hot chiles.
one pound tomatillos (about 12 medium)
one clove garlic, peeled and sliced
serrano or jalapeno chiles - seeded and chopped - about 2 T. (Use more if you like lots of heat)
1 cup lightly packed cilantro (optional but recommended)
Remove husks from tomatillos and rinse off the sticky residue. Place in a saucepan (water should barely cover the tomatillos), bring to a boil, add a pinch of salt, then turn down and simmer about 5 minutes. Drain, saving the cooking liquid.
Place in blender or food processor: 1/2 cup cooking liquid, chiles, cilantro, garlic. Blend so all is finely chopped. Roughly chop the tomatillos and add those. Blend very briefly - you don't want too smooth a texture. Salt to taste. If you want a thinner sauce, add more cooking liquid. Flavor will develop as sauce sits. Allow at least several hours before serving.
Credit: Cook out of the Box 2010 - Week 15
2010 Harvest Festival Raspberry Salsa
Thanks to Letitia (Tish) Kopperud for assisting me with this project.
This dish could be served with corn chips for dipping. It could be served as a side dish with any Mexican type food. It would even be good as a side salad with a simple turkey or grilled cheese sandwich or hamburger.
4 c. watermelon, cubed (1/2 inch is nice size)
3 pint cartons of fresh Featherstone Farm raspberries
2 c. chopped fresh tomatillos
1 c. chopped red sweet pepper
1 c. chopped onion (sweet if possible)
2 T. minced fresh garlic
2 - 3 T. minced fresh serrano peppers (jalapeno would work too.)
1-2 T. sugar
choice of: 3 cups chopped fresh cilantro or 1 cup chopped fresh basil
choice of: 3/4 cup rice vinegar or 3/4 cup red wine vinegar
(NOTE - we thought rice vinegar went well with the cilantro and that red wine vinegar would be best with the basil. For either approach, you could also substitute some lime juice for some of the vinegar.)
Credit: Cook out of the Box - Tried and True: Chili