Monday, September 19, 2011

Raw Tomatillo Salsa and the burritos that served them

And Black Bean Veggie Taco Burrito Type Things. That's an official name. They were super delicious too; a fantastic vehicle for this amazing raw tomatillo salsa. Yep, I have a two for one deal for you today. Read one get the other one too. It's all free so that's moot.

Tomatillos. The mysterious green thing that comes complete with it's own blanket. Kind of like a tomato. But not. Kind of like a pepper. But not.

I haven't worked much with tomatillos. My experience extends only as far as the standard roasted tomatillo sauce paired with enchiladas. Delicious but not terribly inventive.

To be honest, tomatillos are a mystery to me. So when I was greeted with a bag of them at our last CSA pick up, I immediately started thinking. I didn't get very far because Amy, newsletter guru and CSA queen had a recipe. A recipe for this delicious salsa.

I wasn't sure how I would feel about it because tomatillos are nothing short of tart. I made a few tweaks, incorporating elements from my most favorite and amazingly tasty salsa that I make. And I nailed it.

Super easy, super delicious, super necessary for you to make.

12 small/med tomatillos, husked
1/2 medium shallot, roughly chopped
1 serrano pepper, diced fine
2 cloves garlic
1 lime, juiced

1 small bunch cilantro, roughly chopped (about 3/4 cup)
About 1/4 teaspoon cumin
About 1/4 teaspoon salt
About 1/2 teaspoon pepper

Wash tomatillos really well with warm water. They have a naturally sticky coating and you want to make sure it is completely washed off.

Once fully clean, cut in half and/or quarters.

In a food processor, place tomatillos, shallot, serrano pepper and garlic. Pulse 5 to 8 times, until very roughly chopped.

Add cilantro, lime, cumin, salt and pepper. Blend again until all ingredients are combined and you have a finely chunky texture.

Transfer to a bowl, taste and add salt and pepper as needed.

Garnish with a sprague of cilantro and pair with chips as an appetizer.

Use this salsa as a topper for tacos, burritos or any other food that needs a little pizzaz.


For the Black Bean Veggie Taco Burrito Things

These are so easy I hardly think it deserves its own post. I definitely don't want to discount them because they are truly delicious. One of those 'cheater meals' that I so love on busy days when I just don't have time to be creative.

There's nothing better than being able to get dinner on the table in record time and still have it be fresh, healthy and tasty. That's winning in my book.

Extra virgin olive oil
1/2 medium shallot, diced
1/2 heald cauliflower, chopped into bite sized pieces (about 1/2 inch)
1 medium eggplant, chopped the same
1 red bell pepper, chopped the same
2 cans black beans, drained and rinsed
2 teaspoons cumin
1 teaspoon coriander
About 1 teaspoon salt
About 1 teaspoon pepper
1 ripe avocado, sliced
About 8 corn or flour tortillas

Optional add ins:
Fresh chopped tomatoes
Shredded cabbage tossed with a little oil and vinegar
Other leafy green

In a pan, heat olive oil to med/high. Add shallot and cook for 1-2 minutes then add cauliflower. Stir and let cook on medium heat for about 2-3 minutes.

Add eggplant, stir and cover then let cook another 3-4 minutes.

Add bell pepper, black beans, cumin, coriander, salt and pepper. Stir well, reduce heat a bit, cover and continue to cook until all veg is just barely soft. Note: you don't want mushy vegetables. Keep them al dente.

Taste your mixture and add salt and pepper as needed.

Slice avocado and warm tortillas.

You can serve this simple meal on the table family style, or individually.

To prepare individually, portion an even amount of your mixture onto one side of your tortilla. Add some shredded cabbage and amazing raw tomatillo salsa.

From here you can either place your avocado and other add ins on top or roll up and serve them on the side.


Enjoy this simple, no nonsense meal!!

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