Thanks to Debi we were able to identify the husk-enshrouded fruits that we have been munching on. Tomatillos! Physalis sp. Not sure why the conspicuous husk did not trigger any memories – perhaps we didn’t expect to find a Latin American plant growing in our African yard (even though we encounter introduced plants on a daily basis - best example being the prolific bougainvillea).
Anyway, the fruits are ripening. Tonight we will have a salsa verde to accompany our version of gallo pinto! And our homegrown chilies will provide the necessary heat.
Well, they are aesthetically pleasing, and actually very good raw...
Ok, haven't tried this but saw it posted and well-reviewed. You'll no doubt need to make some adjustments based on local availability, but, hey, you may create something new and fantastic. I wish that we could send you some of Christine's killer green chile. She can make a vegetarian version that will keep you warm throughout the meal. We can save the pork for Bennett.
ReplyDeletethree-chili tomatillo salsa
Ingredients
* 1 pound tomatillos, unhusked
* 2 serrano chile peppers
* 2 jalapeno chile peppers
* 8 pequin chile peppers
* 4 cloves garlic
* 1 small whole onion, peeled
* 1/4 cup chopped cilantro
* salt to taste
Directions
1. Place the tomatillos, chiles, garlic cloves, and onion in a dry, cast iron pan. Toast, turning occasionally over medium-high heat until the husks of the tomatillos have blackened and their skins turn translucent. The goal is to soften the tomatillos by blackening the skin without allowing them to split. Remove from pan, and allow to cool slightly.
2. Remove the husks from the tomatillos and the stems from the peppers. Place into the bowl of a food processor with the cilantro and salt to taste; process to desired consistency. Pour the salsa into a saucepan, and cook over medium heat for about 5 minutes to mellow the flavors and remove the raw taste.