With the abundant tomatillos and poblano peppers at the end of the growing season, I made great salsa verde two ways: roasted in a hot oven and gently poached on the stovetop. I had lots of chicken meat from a roast chicken, and the last bit of cilantro from the garden, so I made a [...]
Archive for the ‘Tomatillo’ Category
Chicken in Salsa Verde: Quesadillas and Enchiladas
Posted in Appetizers, Chicken, Salsa, Tomatillo, tagged Quesadillas with salsa verde on November 15, 2011 | Leave a Comment »
Salsa Verde Two Ways: Roasted and with Ground Cherries
Posted in Appetizers, Ground cherry, Husk cherry, Salsa, Tomatillo, tagged Roasted salsa verde, What to make with ground cherries on November 13, 2011 | 1 Comment »
During the last weeks of October, leading up to our Halloween weekend snowstorm, we were harvesting ground cherries and tomatillos in considerable volume, a quart of tomatillos a week, or more if you could use them. Also in abundance at our CSA were ground cherries. Sometimes referred to as husk cherries, these are sweet-tart fruits [...]
Sea Scallops on Tomatillo Sauce
Posted in Potatoes, Preserving, Seafood, Tomatillo, tagged Gluten-free, Preserving, Seafood, Tomatillo on April 18, 2010 | Leave a Comment »
In the absence of tomatoes for canning last summer, I got lucky with an abundance of tomatillos and put up numerous jars of sauce, flavored with lemon juice for the acid. I found this worked much better than vinegar, since the lemon flavor complemented the tartness of the tomatillo. I wrote about this experience HERE. [...]
Pantry Potato Salad with Tomatillo Sauce
Posted in Gluten-free dairy-free, Pantry, Potatoes, Salad, Tomatillo, tagged Canning, potato, Salad, Tomatillo on February 4, 2010 | 4 Comments »
A couple of months ago, not long after this blog began, I posted a series on tomatillos. See November. I wish I knew how to link to those stories like other blogs that say “here” and “here,” sending visitors back in time to their own musings or into somebody else’s world. No, here you’ll have [...]
A Ton of Tomatillos: Time to Can and Prospect the Pantry Later
Posted in Preserving, Tomatillo, tagged Preserving, Tomatillo on November 15, 2009 | Leave a Comment »
I started experimenting with canning tomato salsa a couple of years ago, trying to find a safe balance of ingredients without turning it into a vinegary pucker. I was just about hitting my stride when this summer the chief ingredient, the tomato, was devastated throughout the Northeast by the fungal disease called late blight. [...]
Grilled Tomatillo Salsa
Posted in Tomatillo, tagged Tomatillo on November 15, 2009 | Leave a Comment »
This is a little more time-consuming than the boiled version, but I like the depth that roasting provides. This is also not as soupy, though I understand soupy is more authentic. Serve with corn chips as an appetizer, or use as a sauce for potato salad or a dish of grilled white fish, chicken, or [...]
Tomatillos and Husk Cherries
Posted in Ground cherry, Husk cherry, Tomatillo, tagged Ground cherry, salsa, Tomatillo on November 15, 2009 | Leave a Comment »
This past summer’s tomato harvest was a complete disaster in our area due to a fungal disease called late blight, so I was disappointed not to be able to can tomatoes, tomato sauce and tomato-based salsa for winter use for the first time in (believe it or not) decades. I was really pleased that our [...]
