October 01, 2013 October 01, 2013/ Morgan
Do you garden? We are just wrapping up the last of our summer garden and we had a great harvest. Tons of stuff. One thing we did not grow though was tomatillos! Next year I would love to but I’m afraid we didn’t get enough warm days to really grow these little guys. At least the garden right next to us was FULL of tomatillos but none grew bigger than the size of a pea.
No worries, I can get a bunch of these at the local farmers market and roast them. You can even freeze roasted tomatillos and use them throughout the winter!
This makes a really awesome blend between a salsa and a hummus. It’s just as home on a tortilla chip as it is on a pita.
Roasting tomatillos is really easy business. Just throw them under the broiler. That changes the flavor so much though. It makes them almost creamy and silky once blended. Making it a super substitute for oil and tahini in hummus!!! (If you cannot live without the tahini feel free to add 1 tablespoon to the recipe.)
- 1 can chickpeas/garbanzo beans, drained and rinsed
- 5 large tomatillos, husks removed, washed and cut into quarters
- 3 cloves of garlic
- 1/4 cup chopped cilantro
- 1 – 2 jalapenos, minced (seeds and ribs removed if desired)
- juice of 1 lime
- pinch of salt
Place the tomatillos on a baking sheet and broil them on the top rack of your oven until dark and charred. This should take 4-5 minutes but watch them closely. Remove and let cool.
Blend everything, including the tomatillos, until nice and smooth. Adjust the seasonings to taste (more salt if necessary!) Serve with pitas or even tortillas! Yum!