This, my dear friends, is the papery husk of a tomatillo. A tomatillo is a fruit much like a tomato and they are a staple of Latin American cuisine.
I think they are just beautiful. I used the tomatillos today to make this:
The tomatillo husk itself is much nicer to look at, but don’t let the color of the Salsa Verde put you off. Many years ago I was at a summer party and someone had brought Salsa Verde. I spent much of the afternoon hunched over the bowl of Salsa Verrde, hoarding it. It’s one of those things you can’t stop eating because the flavor is so good. I’ve been looking for a good Salsa Verde recipe ever since and I finally found one. The flavors will linger in your mouth for hours after eating it, it really is one of those special recipes. You don’t have to eat it with just chips either. You can use it to serve with chicken too. The recipe is in this awesome book:
The book is put out by one of my all-time favorite publishers, Storey Publishing (they have some of the more unusual and best-designed books!).
Storey is allowing me to give away a copy of this book to one lucky reader! Just comment on this post to be entered to win. The deadline to comment will be midnight on August 26th.
The author is Sherri Brooks Vinton, an author with a stunning resume. She is the founder of FarmFriendly LLC which has done great work raising awareness and finding support for local agriculture. She is a member of the Chef’s Collaborative, Women Chefs and Restauranteurs not to mention a member of the Northwest Organic Farmers’ Association. This book is about nourishing friends and family and keeping with tradition. Storey Publishing is a perfect fit for this book since they promote “country living” in harmony with the environment.
The book is divided into 2 sections: Technique and Recipes. The book spends quite a bit of time on technique so if you have never preserved anything before and have been scared to get into it, this is the book for you. It will teach you everything you need to know to preserve with confidence. If you have canned before and have been hoping to get into some newer and more up-to-date recipes, then this too is the book for you.
The book isn’t just about canning either. There are dehydration recipes, recipes for freezing, cocktail recipes, etc.
Here is a sampling of the recipes I hope to try soon:
-Berry Leather (Better than sugary Fruit Roll-Ups!)
-Olive Salad (for Muffalettas, yum!)
-Charred Chili Barbecue Sauce
-Chinese Plum Sauce
-Pickled Watermelon Rind with Cinnamon and Clove
If I still drank I would make the Red Hot Vodka and if I still had scapes I would make the Garlic Scapes in Oil. I don’t want to say this is a “hipsters” guide to preserving but it kind of is. The art in the book will appeal to a younger crowd as will the fresh, clean ingredients that are coming back around again in the culinary world. I give this book 5 stars!
Here is the recipe for the Salsa Verde:
From Put’em Up by Sherri Brooks Vinton
4 pounds tomatillos, husks removed
1 tablespoon oil
1 pound onions, chopped
1/2 pound chilis, seeded
2 cloves garlic
1/4 cup cilantro
1 teaspoon salt
1. Preheat the broiler. Wash and dry the tomatillos. Lightly brush half of the tomatillos with olive oil and arrange on a baking sheet, stem side down. Broil until blackened in spots. Remove and cool to room temperature.
2. Puree the remaining raw tomatillos with the vinegar in a blender or food processor and remove to a large saucepan.
3. Puree cooked tomatillos, onions, chilis and garlic. Add to pan.
4. Bring to a boil, simmer 10 minutes.
5. Stir in cilantro and salt.
To can, process for 15 minutes then turn off heat and let the jars rest in the water for an additional 5 minutes. Remove jars and let sit for 24 hours. Store in a dark place for up to 1 year. Makes A LOT and is great for gifts.
Update: The winner of the giveaway is Gloria!!