Because it’s a party in the bowl AND a party in your mouth!
In case you didn’t know, Jess has a green thumb. She’s been able to keep our three outside plants alive with LOTS of dedicated watering throughout this ridiculous heat and lack of rain. Well, during our weekly trip to the Farmers Market on Saturday, we stopped by a vendor that had tomatillos and got the scoop on how to know when they’re ready to be harvested. Apparently they should still be pretty firm and the husk will get pretty dry. Then they’ll be ready! So, Jess went outside and picked off the three that we’ve been patiently waiting to harvest from our own tomatillo plant.
What does a person do with only three tomatillos? I looked through my cookbooks (sadly, not many tomatillo recipes) and found a couple for salsa that looked good. But still, I only had three. Then, I looked up at the beautiful heirloom tomato in our hanging fruit basket. It only had about 3 days left until it would get soggy and I decided it needed to be used as well.
Now I had enough tomato/tomatillo to make a salsa! Those, plus some jalapenos and even a habanero that’s been in my freezer for months came together with the other essential salsa ingredients and the result was spectacular. This salsa is a farmers market delight. As long as you have jalapenos, onion a little lime juice and a lot of cilantro, you can literally make any salsa your heart desires. Mine was sweet from the heirlooms and the tiny bit of cane sugar and spicy from the habanero. And the garlic (german garlic, which is ginormous), was a spectacular find from last week and it lent its flavor splendidly. No need to waste those heirlooms anymore. If it can go in tomato sauce, it can go in salsa!
Servings: 1 (about 1.5 cups worth)
PointsPlus Per Serving: 1
- 3 small tomatillos, finely diced
- 1 cup skinned and finely diced red heirloom tomato
- 1/2 medium white or red onion, finely diced
- 3 cloves garlic, finely diced
- 3 small jalapenos, seeded and finely diced
- 1 habanero, seeded and finely diced
- 1/2 tsp organic cane sugar (or regular sugar), 1 PP
- 1 tbsp fresh squeezed lime juice
- 1/2 cup chopped fresh cilantro
- 1 tsp sea salt
1. Take your garlic, onion, jalapenos, sugar and tomatillo and simmer for a few minutes over medium heat in a nonstick pan. This tempers the bitterness of the tomatillo.
2. Put your heirloom tomato and habanero into a bowl. Pour in the simmered tomatillo mixture. Put in the lime juice, cilantro and sea salt. Mix well. Let sit for at least 30 minutes so the flavor can deepen.
3. Serve with chips and enjoy!