I need to do "something" with this recipe or that's what I've been told by many but mostly by my husband Jeff. He doesn't want me to post this recipe but it is so good that I am sharing it-but be aware if you try to do "something" with this- I will fight you! The "something" is jar it and sell it! It's my 15 minutes of fame. I've posted before that I collect recipes and have hundreds of cookbooks. Well I also love to read the Food Section of the Chicago Tribune. Years ago the Trib had a call out for what to do with tomatillos- you know the vegetable that looks like a green tomato and is used for salsa verde. I sent an email with this recipe to the Food Editor and heard nothing for months. One day in June, my girlfriend Denise texts me and tells me that I am published! Wow the Trib people tested it & it was good enough to use, so that's it, I am famous-well not really, but I had to share the story as this is a blog right? Seriously about this recipe; it's a great accompaniment to chicken, seafood, pork, beef or just with chips!
2 lbs. tomatillos washed & husks removed
2-3 jalepeno peppers
1 poblano pepper
1 large onion peeled & chopped in large chunks
5 large garlic cloves
2 limes split & quartered
1 T. sugar
1 bunch of cilantro
3 green onions
olive oil
kosher salt
fresh ground pepper
Put the tomatillos, peppers, onion, garlic & limes in a roasting pan. Sprinkle with olive oil about 3T.
Roast at 500 oven or place on a grill and cook until tomatillos and peppers are charred & onions look carmelized. Let cool and discard stems of peppers & tomatillos and squeeze the lime & also discard. Place everything in the pan into a food processor and pulse a few times then add cilantro, green onions, salt & pepper until processed. I like it chunky and not smooth so it has some texture & you can see the different colors. Taste & adjust seasonings. Can be served warm or cold. Chill remaining in the fridge if there's any left!
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