“This is as good as a hamburger.”
When I hear something like that in our house, I consider it a happy success. Switching from meat-centered meals to veggie-centered meals is my way to ease my family off meat. Not 100%, just less. Sure, sometimes we make hamburgers, but we’re learning that we feel better after a dinner like the one I served with this roasted tomatillo salsa: smashed roasted potatoes, beautiful black beans from Rancho Gordo and a batch of kale chips from the remaining plants in our Montana garden.
Receiving a weekly farm box from Gallatin Valley Botanical has shifted my starting point for meal planning. I don’t like having a stuffed refrigerator, and letting produce go to waste after people worked so hard to grow it seems wrong, so when it’s time for dinner, I look at what I have and try to build a meal around it. Some weeks I can keep up, but other times I pick up the new box and still have stuff hanging around from previous week. Such was the case with a couple batches of tomatillos and a small bag of little purple potatoes.
Inspired by Simply Recipe’s Roasted Tomatillo Salsa, I tore the husks off the tomatillos and got started. An oven roast followed by a whirr in the food processor produced more than a pint of bright green, tangy salsa. The purple potatoes were still staring at me, so I boiled them a few minutes, gave them a smash and put them in the oven with some kale chips. With that and some reheated beans, dinner was served. And it was good. Bon appétit!
Roasted Tomatillo Salsa
adapted from Tomatillo Salsa Verde, Simply Recipes.
- 1 1/2 lbs tomatillos
- 2 garlic cloves, still in skins
- 1 small onion, chopped
- 1 bunch cilantro, stem end chopped off and discarded
- 1 tbsp fresh lime juice
- 2 jalapeños, flesh cut from seeds, discard seeds and core (unless you like it extra hot, then use the seeds and all)
Preheat broiler. Tear husks from tomatillos and rinse the fruit with water to remove the sticky film. Cut each half at the equator and lay out on a rimmed sheet pan. Add the two garlic cloves and broil for 5 - 8 minutes to lightly char the skins.
Add to food processor: garlic squeezed from their skins, roasted tomatillos and their juices, cilantro, lime juice, jalapeños and a couple pinches of salt. Pulse to finely chop and combine all the ingredients. Store in refrigerator.
Recipe Notes / Tips
- Keep refrigerated and use within a week.
- Dinner idea: use approx. 1 cup tomatillo salsa to make Chicken Chile Verde in the slow cooker.