Thursday, August 25, 2016

RECIPE: Tomatilla Salsa

photo: Mary A. Nelen

Tomatilla Salsa
Yield: 3 cups


2 pounds fresh tomatillos
2 chili peppers, peeled and seeded
2 garlic cloves, peeled
1 cup cilantro, fresh, with stems
1 large red onion, coarsely chopped
sea salt, pepper, olive oil


1.    Remove tomatillo husks and rinse under warm water. Slice each tomatillo in half. In a medium sized bowl, toss with olive oil, salt and pepper.

2.    Heat a grill or dry grill pan (with ridges) until smoking hot.

3.    Place the whole chilies, garlic and tomatillo slices, skin side down, on grill or grill pan.

4.    Using tongs, turn garlic and peppers until roasted on all sides. Remove from grill or grill pan.

5.    Flip tomatillo slices when charred, about 6 minutes. Roast cut side of tomatillo another 6 minutes and remove from grill or grill pan.

6.    Place roasted tomatillo slices, chilies, garlic, cilantro and onion in food processor and pulse until texture is roughly blended.  

Serve with chips or as a condiment for tacos.
Note: recipe is a work in progress. Feel free to comment on your results! 

Red Fire Farm Tomato Festival Recipe: Fresh Ricotta and Tomatoes

Ever had real ricotta made by hand? Your own hand for example? 

Join me Saturday at Red Fire Farm in Granby where I'll be making fresh ricotta cheese with raw milk. 2 PM in the barn.  

Heirloom Tomatoes meets Fresh Ricotta Cheese
Serves 2


3 cups fresh arugula
Juice of 1 lemon
4 teaspoons olive oil, divided
2 medium ripe Red Fire tomatoes, sliced
1/2 cup fresh handmade ricotta cheese
salt and pepper
2 teaspoons balsamic vinegar


Begin by arranging cleaned and stemmed arugula on two plates. Drizzle some lemon juice on the leaves. Then divide tomato slices between plates and add olive oil to each. Top with 1/4 cup of of fresh ricotta on top of each salad. Add more olive oil, salt and pepper and finally a teaspoon of balsamic to finish each dish. Serve immediately.