Fall is my favorite season of the entire year. It signals a shift towards cooler weather, jackets, fires on the Fortress patio in the evening and the equinox which marks the first day of Libra - the sign of partnerships and relationships. I take inventory of summer crops ready to harvest and prepare the beds for cool season greens and root vegetables. Gardening never stops around here. It's an all year love affair. I enjoy turning fresh compost into the beds and put together our cold frame. It represents renewal and I crave the ritual of new beginnings.
Tomatillos are really unique. They grow like little lanterns. The fruit develops inside the papery husks that turn yellow and split at the bottom when they're ripe. They're sweet when roasted and really delicious with garlic, cilantro, lime and jalapeños. The Salsa Verde we make with them is so versatile and can be used as enchilada sauce and as a dressing on salads and vegetables and tapas.
INGREDIENTS
2 pounds of peeled and rinsed tomatillos
5 whole garlic cloves
2 whole jalapeños or serrano peppers
1|4 minced white onion
a handful of fresh cilantro
Juice of 1 lime
a big pinch of kosher salt
1|4 cup water
DIRECTIONS
Set your oven to 400 degrees. Spread the tomatillos, garlic and peppers out on a sheet pan. Roast them for about 15 minutes then remove the garlic and set it aside. Turn all of the tomatillos and peppers over to roast the other side. They should have begun to split and ooze a little. Roast another 15 minutes then remove and set aside to cool. When they can be handled, put everything except for the onion into a blender or food processor. Pulse until you get a consistency you like then pour it into a bowl or jar and stir in the onion.
ENJOY!
