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Posts Tagged tomatillos

Tomatillo Gazpacho

1 (14 ounce) can chicken broth
1 lb. tomatillo, quartered
1 garlic clove, minced
2 tablespoons extra virgin olive oil
2 medium avocados, finely diced
1 small cucumber, seeded and finely diced
1 red bell pepper, finely diced
2 medium tomatoes chopped
1/4 small red onion, finely diced
2 tablespoons fresh cilantro, chopped
1 tablespoon fresh lime juice
kosher salt, to taste
fresh ground black pepper, to taste

Heat broth over medium-high heat. Add tomatillos and garlic; bring     to boil. Reduce heat and simmer until tomatillos are cooked through but still hold their shape, about 1 minute. Let cool slightly, about 5 minutes, then carefully puree mixture in blender along with olive oil.

Cool completely, then stir in remaining ingredients. Season to taste with salt and pepper. Refrigerate at least one hour before serving.

Adapted from: Food.com

Maria’s Tomatillo Chicken Stew

Tomatillo in Spanish means little tomato.  Some people call them a husk tomato.   They have a tart, almost lemony flavor.  Tomatillos should be stored at room temperature and used within a couple of days.  Tomatillos are the main ingredient in Salsa Verde.

Late last fall I spent some time in the farm store kitchen with Maria who is a great cook and baker.  She was preparing this recipe.

6-8 chicken thighs, bone in or boneless
Flour, salt and pepper for dredging
Heat ¼ c oil in a frying pan on medium-medium high heat adjust as needed.
Brown the chicken on both sides (the chicken will not be cooked through)

Remove the chicken from the oil and add : 1 large chopped onion and
3- 4 cloves of garlic chopped.  Sauté until lightly browned and soft.

Place the chicken the onions and garlic into a Dutch oven.

Remove the husk of 3-4 tomatillos, cut each tomatillo into 4 pieces and add to the pan with the chicken.  Add: 2 tomatoes cut into 8 pieces; 3-4 hot peppers, Serrano, jalapeno, ancho or whatever you have, chopped; ¼ – 1/3 c chopped cilantro

Add 3 cups of chicken broth, enough to cover the chicken and the vegetables.   Gently stir to combine all the ingredients.   Bring the stew to a boil and reduce to a gentle simmer.   Keep the pan covered for about 40minutesr and uncover and simmer for an additional ½ hour stirring occasionally, add additional liquid if necessary.  The tomatillos and tomatoes should break down into a sauce, the peppers should be tender.

Serve over rice.

Helpful Tips

Some updates for Week 18, as you will see, summer is still in full swing!

Tomatillos will be in the shares for the second week in a row.  Sorry I missed them last week.  Tomatillos are also known as the husk tomato. They are green and they are encased in a papery covering. They are often used in Mexican and Tex-Mex recipes and they can be served hot or cold.  The simplest way to serve them is to chop them into salsa or to prepare a Salsa Verde. The tomatillos should be left out on the counter and used within a few days.

Café Azul Tomatillo-Avocado Salsa

1/3 pound tomatillos, husked, rinsed, and quartered
1/4 pound fresh jalapeño chilies, rinsed, stemmed, seeded, and halved
2 cloves garlic, peeled
1/2 cup lightly packed fresh cilantro
1 tablespoon olive oil
1 firm-ripe avocado (about 1/2 lb.), peeled and diced
1/2 cup minced onion
1 1/2 to 2 tablespoons lime juice
Salt

In a blender or food processor, whirl tomatillos, chilies, garlic, and cilantro until coarsely puréed. Pour into a bowl.  Stir in olive oil, avocado, and onion. Add lime juice and salt to taste.  Yield: Makes about 2 1/2 cups

Yellow Tomatoes are another new item for some of you.  The yellow tomato color alone makes it something that I enjoy using.  Mixing the deep yellow with red in a salad is one ofmy favorite ways to serve yellow tomatoes.The biggest difference between a yellow tomato and a red tomato is acid content. Yellow tomatoes are much less acidic making them just a little bit sweeter. Red tomatoes contain Lycopene; Red tomatoes are higher in vitamin C, while yellow tomatoes are higher in niacin and folate.

More Fruit!  White Peaches  The first difference of course is the color, on the outside subtle, you however do know that something is different.  They are very juicy and the jury has been out forever, which is the favorite.  All families are divided.   White are a little more delicate.  Handle with care.  For Baking I prefer yellow peaches, White for eating out of hand. 

Stanley Plums also known as the prune plum or the Italian Plum. These are actually dried to make prunes.  Blue/Purple on the outside, almost a green/brownish color on the inside. These are a favorite of mine and just out of the field you will see a big difference in taste from the supermarket variety.  The last time these were available I had to place the box on my back seat or I would have eaten all of them on the way home!  It has been said that plums are highest in antioxidants so enjoy these plums. Storing at room temperature will ripen the plums really quickly.  Refrigerate for up to a few days.

Café Azul Tomatillo-Avocado Salsa

Café Azul Tomatillo-Avocado Salsa

1/3 pound tomatillos, husked, rinsed, and quartered
1/4 pound fresh jalapeño chilies, rinsed, stemmed, seeded, and halved
2 cloves garlic, peeled
1/2 cup lightly packed fresh cilantro
1 tablespoon olive oil
1 firm-ripe avocado (about 1/2 lb.), peeled and diced
1/2 cup minced onion
1 1/2 to 2 tablespoons lime juice
Salt

In a blender or food processor, whirl tomatillos, chilies, garlic, and cilantro until coarsely puréed. Pour into a bowl.  Stir in olive oil, avocado, and onion. Add lime juice and salt to taste.  Yield: Makes about 2 1/2 cups

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