Tomatillos on PEI? Yes You CAN

(This post also appears on the Dunn Creek Farm Blog. We use this blog and our podcast series to promote our farm business and interact with our customers.)

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Please enjoy this recipe for authentic Mexican Salsa Verde!

Jane Dunphy prompted this post because she grew tomatillos in her PEI garden this year and has been searching for information about how to use them. Turns out you can freeze them or can them and of course, they make wonderful salsa verde, one of the most popular condiments in Mexico. But all of the ingredients can be grown and used in PEI!

You can simmer your salsa verde with pork to make chile verde or you can bake chicken, shred the meat, cover it with salsa verde and serve with beans and rice. Salsa verde It's spicy but not too hot and the tangy fresh flavor is a delicious change of pace.

Please enjoy!





Ingredients

• 3 pounds tomatillos, husked, rinsed
• 2 large jalapeño chiles, stems removed
• 5 small garlic cloves, peeled

• 1 1/2 teaspoons ground cumin
• 1 1/2 bunches fresh cilantro, thick bottom stems trimmed
• 1 1/2 tablespoons vegetable oil

• 1 1/2 teaspoons salt

Preparation

Mix first 2 ingredients in large saucepan. Cover with water. Bring to boil. Reduce heat; simmer until soft, about 15 minutes. Remove from heat; let stand 15 minutes. Drain.

Coarsely chop tomatillo mixture, garlic, and cumin in processor using on/off turns. Add next ingredients; blend until herbs are chopped and salsa is chunky.

Heat oil in heavy large saucepan over medium heat. Add salsa and simmer until slightly thickened and reduced to 4 cups, about 10 minutes. Stir in salt.

NOTES: This is a recipe from the web that most closely resembles Monica's description and technique with measures to help you.

You can add other herbs (mint, etc) and lime juice is a common addition too.

On the road to Canada

For continuing pictures and stories from our road trip please visit:
http://www.dunncreekfarm.blogspot.com

Day Two - We Turn Left at Albuquerque

Saturday, May 2

We started off this morning from Scottsdale Arizona. My brother in law, Tom Frazier and I, checked that all systems were go for the road.

Then we were off and running toward Albuquerque. North from Scottsdale to Flagstaff, Winslow, Gallup and into New Mexico. We detoured onto the old Route 66 at sunset for the run to town. We had planned to go all the way to Tucumcari but we just couldn't push that far today. We did have some fun though...

We Stopped around mid-day on the Yavapai Apache Reservation to visit the ancient cliff dwellings.












Then we detoured off the I-40 to Winslow on the old Route 66...


We're stopped in Moriarty New Mexico. It's late. I'm pooped. We have another long day tomorrow.

Prodroom delivers to NPR's Robert Krulwich

New Santa Barbarian Jade Blackwater was our guest in The Production Room studio for an ISDN connection with National Public Radio science reporter Robert Krulwich.

So how many trees are there for each person on the planet?
NASA knows.

And what are we doing with all those trees?
Find out by listening to this story that aired today on Morning Edition.

As a side note, Some mornings when Susan and I wake up on the farm one of us will look out of our bedroom window and say, "See those trees? They're mine." This picture was taken in September at the farm.

For more please click on this link to Dunn Creek Farm