Today I picked another 3 pounds of tomatoes and 6 more ounces tomatillos. The heat has been pretty challenging to the tomatoes this year, however I’ve still picked more than 15 pounds so far. Tomatillos are more or less like a tiny green tomato with a husk. Many great Mexican salsas are made with tomatillos. Salsa Verde is one of my favorites for pork, chips or enchiladas. Traditionally, the husk is removed and the tomatillos are roasted in a hot oven or pan with yellow onions and jalapenos. When I make my Salsa Verde, I plan on grilling the trio for a little twist.
As far as the tomatoes go, Roasted Tomato Sauce is perfect for Sara and I. It’s becoming one of my favorite ways of preserving the harvest. Fresh mint and basil from the backyard are added, along with sun-dried tomatoes, balsamic, garlic and olive oil. This sauce is great with some toasted or grilled bread. It’s delicious when tossed into some orzo as a side or whole wheat spaghetti as an entree. I’ve frozen the Roasted Tomato Sauce in the past. This time, I plan on canning it. I also plan on canning the Salsa Verde. Friends and family beware. You may see some of these sauces at Christmas!
No comments:
Post a Comment