Garden · Taste

Day Sixty-six

Yes, I know its been awhile again. I tell you though its really hard to get on the computer when I get home. I have been taking photos everyday though. I got to thinking that most of my photos are of plants and flowers and I really should try photographing something different. Then I thought again and said to myself – self its only summer for a short time and pretty soon everything is going to be gray and brown and you are going to want to look back on all these colorful photos and remind yourself that these colors are here for such a short time- enjoy them while you can. And so that is exactly what I’m going to do! So the next several posts are to catch up with Project 365. I hope you like them.

Annie has grown tomatillos in the garden for the last few years. They are very tasty. Below is a recipe she created for the Portland Press Herald column last year. Its for roasted tomatillo and chili salsa.

Roasted Tomatillo and Chili Salsa

Tomatillos are similar to a green tomato, but with a lemony, less sharp taste. They grow
a papery skin on the outside and when you remove the skin feel a little sticky. This just
washes off with a little water. I’ve given several different chilies just in case you can’t
find the first one listed.

1 pound tomatillos, paper skin removed and washed
1 serrano, 1/2 habanero or 3 cayenne peppers, stemmed
1 tablespoon olive oil
2 garlic cloves
1/2 cup diced onion
1 1/2 cups chicken broth
1/4 cup cilantro, minced
1/2 teaspoon salt

Preheat broiler. Place tomatillos and peppers on a baking sheet and place sheet under
broiler. Broil for about 5 minutes or until the tomatillos and chilis blacken on one side.
Turn with tongs and broil for another 4 minutes or until they blacken on the other side.
Transfer to a food processor with the onions and the garlic and pulse until coarsely

Heat a medium saucepan over medium‐high heat. Add the oil and when the oil is hot,
carefully add the pureed mixture. Stir often until it begins to sear on the bottom of the
pan. Add the chicken broth and reduce.

Remove from heat and add the cilantro and salt.

Makes about 2 1/2 cups

From Windjammer News issue/It’ All About the Food™ September 2008
Copyright ©2007 Baggywrinkle Publishing, Anne Mahle