Posts Tagged ‘Tomatillos’

From: Rose Valley Farm Foodbook

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Servings: 4 cups

1 1/4 pound whole Tomatillos, husked
2 large ears fresh Corn
1 1/2 cups chopped Red Onions
1/4 cup plus 2 teaspoons dry White Wine
1 1/2 teaspoons freshly minced Garlic
1 cup finely diced Red Bell Pepper
1 cup Vegetable Stock
1/8 teaspoon freshly grounded Black Pepper
1 tablespoon chopped Cilantro
Cilantro Sprigs, Scallions & Tortilla Chips

Rinse tomatillos and blanch in boiling water until they turn olive green. Drain, then puree in blender or food processor. Shave kernels off the ears of corn. Rub the back of a knife up and down against each ear to remove any remaining corn and juice. There should be 2 cups. Braise onions in white wine and garlic until translucent. Add corn and red pepper; cook until tender. Add vegetable stock, pureed tomatillos, cayenne, and black pepper. Simmer 15 minutes to allow flavors to blend. Stir in cilantro and salt to taste. Garnish with cilantro, chopped onions or tortilla chips.


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From: Recipes from a Kitchen Garden

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Servings: 1 1/4 cups

8 Tomatillos
1 Serrano Chili
1 small clove garlic
1 or 2 Green Onions
1 tablespoon Lime Juice
1 tablespoon chopped Cilantro, Salt & Pepper to taste

Roast tomatillos and chili on grill or under broiler, turning them frequently until the skins char and split. (This gives a toasted, nutty flavor.) Peel them and combine with green onions and lime juice in a food processor or blender. Chop very coarsely. Add cilantro and salt and pepper to taste.

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