17 Oct Dan Hinkley’s West Sound Tomatillo Salsa
Tomatillos are the perfect green tomato for our undependable Pacific Northwest climate. And they are PROLIFIC! We harvest these undeservedly underused fruit from mid July until nearly December and find them delectable in soups, pasta sauces and salsas. This is my diehard, basic and unoriginal salsa recipe. Experiment! I did not successfully grow cilantro this year but I believe it would be an excellent addition to this concoction. ~ Dan
10 Large Tomatillos
5 cloves fresh garlic (pungent hardneck is the most flavorful)
1 large sweet onion (I grow Alissa Craig)
5 jalapeno or other hot pepper (or depending on genetic strength of stomach lining – I use an especially flavorful and hot pepper known colloquially as ‘Jose’s Pepper’; it is a variety that has proven to overwinter successfully in pots if protected from severe frosts)
Juice of 1 Lime
Salt, Pepper to taste
3 Large Fresh Tomatoes
Wash tomatillos, dehusked, to remove ‘stick’. Slice onion in 1/4 inch rounds. Skin Garlic.
Put tomatillos, onion, garlic and peppers on hot grill. Remove when slightly charred; depending on vegetable, from 4-10 minutes.
Cool slightly and remove stem and seed from peppers. (I do not remove the skin.)
Place with chunked fresh tomato, lime juice, salt and pepper in food processor and PULSE (or chop by hand) until chunky.
Cool before serving. Serve with fresh tortilla chips or thinly sliced bits of toast with garlic oil.
The good news is – Dan is back! You won’t want to miss Dan’s wit and wisdom as he shares the tales of his personal Northwest garden in his two seminars: Myths, Fables, Fantasies or Facts? A Not Entirely Unfathomable Low-Maintenance Garden on Thurs, Feb 9 at 4 pm in the Rainier Room; and Survivors – Indianola: High-Performing Plants That Outlasted Winter 2010 – 2011 on Fri, Feb 10 at 11:30 am in the Rainier Room. And with our new 800-seat Rainier Room, there’s no seminar passes, no lines, and everyone is sure to get a seat. ~ Janet