by the Boston Public Market Association
This week at the Boston Public Market on Dewey Square, look out for TOMATILLOS!
These little green monsters are enclosed in a parchment like husk and range in size from a cherry tomato to a small egg.
Tomatillos are often used in southwestern and Mexican cuisine – primarily in salsa and sauces but may also be added raw to salads.
Look for firm and evenly colored tomatillos with intact dry husks. They hold refrigerated for several weeks. Husk just prior to use.
ROASTED TOMATILLO SALSA VERDE
Courtesy of Red Fire Farm
1 lb tomatillos (remove husks and cut in half)
3-6 cloves of garlic
2 tbsp olive oil
1 tbsp lime juice, fresh is sweeter
1/4 cup diced sweet onion
1-3 diced jalapeno
chopped fresh cilantro, up to one bunch
1 tbsp maple syrup, or to taste
salt to taste
water, to desired consistency
for an extra twist add halved husk/ground cherries at the end
Roast tomatillos cut side down in a thick skillet until they soften most of the way through, and brown/blacken on the bottom. Then flip to cook the rounded side. You can snuggle the garlic cloves in there, cut in half, to roast at the same time. It’s okay if things blacken a little. You can also roast your jalapeno if you like.
Blend roasted tomatillos, garlic, olive oil, and lime juice. Add a little water if you want a wetter salsa or your blender needs help. Add onion, cilantro, jalapeno and a little salt. Blend for a second to mix. Taste, add maple syrup if desired, more salt if needed, same with lime juice, and then husk cherries at the end if you want them. Serve with corn chips or burritos or on enchiladas etc.