I am so easily lead. I read this post
Green Enchilada Sauce over at 'Sheep Spinach and Strawberries' back in March. I had never heard of a 'Tamatillo'. I promptly popped on Ebay and ordered some seeds. My Dad planted the seeds and nurtured them into healthy plants. He has had a bumper Tomatillo Harvest too and plans to make 'Salsa Verde'. This was this mornings pickings.
This is a ripe and ready Tomatillo. You peel back the paper lantern and inside is a tomato looking thing. It is a bit tacky to touch. I harvested more than I thought I would, I probably had about a Kilo.
This is what the inside looks like. I was a bit hesitant to try one raw but I popped it in a chewed. They are strangely pleasant. They taste like a cross between a Tomato and a Green Pepper.
I found some dried up chillis in the greenhouse and a surprise cucumber!
I decide to make a 'Green Enchilada Sauce in the slowpot.
I put them all in the pot on 'High' with four or five chillis, four cloves of garlic, a chopped onion, salt and pepper and two tablespoons of Olive Oil. After a couple of hours I whizzed it all together with my hand blender.
I am left with a large pot of 'Green Sauce'. Let me tell you it is delicious. It is very tangy. The only key ingredient I was missing is fresh coriander and this sauce seems to be crying out for it. I am going to freeze it in small pots and will remember to buy the coriander.
I have just had a lovely lunch of 'Cheese Enchiladas with Green Enchilada Sauce'. (Half fat cheese, honest!) I used Mozzarella and Cheddar.
It tasted better than it looks!
Yum! I will definitely be growing more Tomatillos next year.
Blimey! You learn something new everyday. That sounds delish.
ReplyDeleteEnjoy!
xx
I have never heard if tomatillos before, but your lunch has made me hungry, and want to try them!
ReplyDeleteYUm
Dear Lucy, only YOU could make green gooey stuff sound delicious! LOL!! You're so ingenius!! I had leftover pizza for lunch. hehe
ReplyDelete((hugs)), Teresa :-)
Hiya Lucy very impressive crop you have there :)
ReplyDeleteThis is how I make that sauce, I put the Tomatillo into the oven whole on a flat'ish baking sheet brushed with olive oil and brush each of the fruits with the oil as well, sprinkle with a small amount of rock salt. Sometimes I roast green and yellow capsicum peppers cut in half on the same sheet. Usually I pop a whole garlic still with the skin on in the center of the tray too.
When everything is roasted, about half an hour to thirty five minutes on a medium to high heat, I pop everything in a large bowl and blend it with the chillies and fresh coriander.
Roasting brings out a lot more flavour from the Tomatillo, it turns tangy but sweet in taste so not so sharp and is very warming to eat with the chilli and coriander flavours too.
Let me know what you think :)
H xx
Helen, I am sure you are making it the authentic way. Thanks for the info. I will try that for sure another time. I am pleased to say my 'Green Sauce' is delicious though. I had it for tea last night with 'Loaded Jackets' It really zinged them up. I have never seen Tomatillos for sale anywhere have you?
ReplyDeleteWow! I have never heard of them and you are eating them, Wonderful
ReplyDeleteYay! We have grown them for years and I absolutely love them and can't believe they aren't grown much more! They also make great pickles and are fab for using in a punchy green salsa :)
ReplyDelete