Produce of the Month: Tomatillos!
9.12.17 – Pronounced “tohm-ah-TEE-ohs,” September is the last month to search for this tart fruit. Tomatillos are also known as husk tomatoes, Mexican green tomatoes, and jam berries. Learn more about this delicious fruit in this Produce of the Month blogpost.
A tomatillos husk is a good indicator of its ripeness. Select tomatillos that have an intact, tight-fitting, light brown or slightly green husk. Fresh tomatillos with their husks still intact may be stored in the refrigerator for up to two weeks. They are best stored in a paper bag. Tomatillos last a week longer in the refrigerator if the husks are removed and the fruit is placed in sealed plastic bags. Tomatillos may also be frozen after removing the husks.
Avocado and Tomatillo Salsa
Vegetarian, vegan, and gluten-free
-2 large, 3 medium, or 6 small tomatillos, husked
-4 cloves garlic, skin on
-1 jalapeño pepper (more or less, depending on preference and heat level)
-1 shallot, peeled
-1 Hass avocado, pitted and scooped
-Juice of 2 limes
-1 bunch cilantro
-1/2 teaspoon ground cumin
-1/2 teaspoon kosher salt
1. Put a small skillet over medium high heat. Without using any oil, add the tomatillos, garlic, jalapeño and shallot and dry roast, turning occasionally, until there are many black spots on the vegetables, about 5 minutes.
2. Put the tomatillos and shallot in your blender jar. Peel the garlic and add it to the blender. Halve, seed, and stem the jalapeño and add it to the blender.
3. Add the avocado, lime juice, cilantro, cumin, and salt. Process on high speed until smooth. Taste and adjust seasoning – it may need more lime juice or salt. If it needs more heat, judiciously add cayenne or any chili powder you prefer.
A Multitude of Melons
7.10.17 – It’s July and it’s hot, which means melon season is here! Most...
Cool as a Cucumber
6.21.17 – This widely known idiom meaning calm and composed may be based on the...
The Lowdown on Loquats
3.22.17 – As winter becomes spring in Southern California (and it starts to feel...
Have you met Rosemary?
2.27.17 – For February’s Produce of the Month, we’re featuring a humble herb that grows all...
Produce of the Month: Winter Greens
This month, the sweet ripe peaches and strawberries of last summer have faded to...
Fall Fruit Recipes: Pomegranates & Persimmons
As the days here in Southern California are getting shorter and shorter, fall...
Fruit of the Month: Buddha’s Hands
Ahhh…the exotic and elusive Buddha’s Hand Citron. Coming face to face with this ancient,...
Veggie of the Month: Spaghetti Squash
It’s Time to Start Thinking About Spaghetti Squash The name Spaghetti Squash, or as...
Produce of the Month: Cauliflower!
This month we are celebrating the delicate, nutty flavor of cauliflower. We’ll learn about...
Produce of the Month: Arugula!
Arugula is known for its bright, tangy flavor that can accompany many fruits, veggies,...
Fruit of the Month: Blood Orange
Blood Orange (Citrus Sinensis) Feast your eyes on the most luscious, crimson, and juicy...