Thursday, 19 September 2013

Fresh Tomatillo Salsa

The  tomatillo, while not well know (yet) in this part of the world, makes a fantastic salsa!

Everyone who stops by our booth at Brewer Park on Sundays knows that Bonnie Fox is our market-wonder woman and a fantastic chef serving out incredible recipes, advice and samples every week. So it's no surprise to us that her amazing fresh tomatillo salsa won the Ottawa Farmers' Market vendors salsa competition.

Thank you and congratulations, Bonnie!

Here's her recipe:

Hoople Creek Farm Fresh Tomatillo Salsa 

1 pint tomatillos
½ cup white onion, roughly diced
2 Red Russian garlic cloves, diced
1 cup, or more, cilantro leaves, removed from stems and coarsely chopped
½ finely diced hot pepper (or to taste)
Juice of 2 or more limes
1 heaping Tbsp red pepper jelly
2 Tbsp or more honey
Salt to taste

  • Remove papery husks from tomatillos and rinse well.  Cut in quarters and roughly chop in food processor.  IMPORTANT: After chopping, drain liquid extremely well from tomatillos in wire sieve.  Retain liquid for use in soups, poaching or other uses.
  • Puree onion, garlic, cilantro leaves and hot pepper in food processor.
  • Return strained tomatillo mixture to food processor and add lime juice, red pepper jelly and honey.  Pulse until all ingredients are finely chopped and mixed. 
  • Refrigerator to cool and serve with chips or salsa accompaniment

IMPORTANT: Make sure you taste and adjust final product to your own palate, since size of tomatillos, strength of garlic cloves and hotness of pepper can vary.