There is definetely a chill in the air. I'm excited for fall. I love the fall and winter, but I'm not quite ready to say goodbye to summer foods. I love tomatillos. They were plentiful in Denver (I'm guessing they are easy to find in Arizona, California and Utah as well), but have proven harder to find in New York. (I get mine at Viva Grande). My mom grows them in her garden and puts them in her canned salsa. I put them in chicken tamales. If you are unfamiliar with them, this recipe is a nice introduction to the preparation and taste of tomatillos. It would also make a nice addition to an "end of summer" party. Thanks to Jamelle for the recipe.
1/2 lb. tomatillos, husks removed and washed (about 4-5)
2 C. water
2-3 ripe avocados
1 jalapeno pepper
1/2 C. green onions, chopped
1 C. fresh cilantro
1/4 C. sour cream
1 1/2 t. salt
1.Place tomatillos and water in a saucepan and bring to boil. Reduce heat and simmer for 5 minutes. Drain, reserving liquid.
2. Place the tomatillos, avocado flesh, jalapeno, green onions, cilantro and salt in the food processor or blender.
3.Process until smooth, thin if needed with reserve water (I usually don't need to do this). Should be the constitency of pancake batter.
4.Stir in sour cream. Refrigerate. Serve with chips.
3 comments:
Mmmm. I love VG and tomatillos. I make a salsa verde and serve it with Tilapia,
all i know about tomatillos is it's in the name of my favorite dressing at my favorite restaurant...creamy tomatillo dressing at cafe rio....mmmmm...
Thank you for posting a picture of them. I was attempting to look for them for an enchilada recipe, but used TJ Chili Verde Salsa instead. Still yum, but homemade would be better. i am in a huge enchilada with corn tortillas phase.
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