Tomatillos
Updated: Feb 7
The tangy sibling of the familiar red tomato, tomatillos are a great way to explore new recipes! Essential in many Mexican recipes, tomatillos can be used fresh or roasted in salsas, soups, stews, hot sauces and more.
Here are some easy recipe suggestions from Warehouse Manager Colleen:
SALSA VERDE:
-On a baking tray, assemble:
De-husked tomatillos, cut in half
Peppers sliced in half
Onion in quarters
A few garlic cloves
Add a few cherry tomatoes or quarter a slicing tomato
-Drizzle the tray with olive oil
-Set closely under the broiler and let all the ingredients get a good char on them!
-Toss the entire mix into your food processor with cilantro, salt + pepper, and chilli to taste
-Blend and enjoy!
The first time I made homemade salsa verde was a life-changing experience.
SHAKSHUKA:
Typically an Israeli breakfast dish using red tomatoes, tomatillos add a fresh take to create a "green Shakshuka". This is a great recipe to use up FarmHub produce as it is versatile and simple, yet so flavourful!
-Heat up some olive oil to sauté red onion, some green onions and a few cloves of garlic
-Add the diced peppers and diced (un-husked) tomatillos. You most likely have some local fresh tomatoes from a previous box or your garden, add those too! This is a great opportunity to add any, kale, peppers or tomatoes you need to use up.
-Let these break down, release some juice and cook down to a stew-like state
-Season with salt + pepper, add chillies to your liking and cumin (the secret of the dish!)
-Once you are happy with the consistency of your stew base, crack a few eggs into the pan and let the eggs poach/ cook in the savoury mix
-Serve with feta cheese and fresh cilantro
-Eat as is or with rice/flat bread
CHILAQUILES:
Since tomatillos are a staple in Mexican cuisine, don't miss this recipe for Chilaquiles Verdes, a delicious Mexican breakfast dish. A perfect way to spice up a fall brunch!
Photo & Recipe by @IsabelEats.