The only reason I decided to plant tomatillos and jalepenos in my garden was because I love to make this dressing. I could probably use a few more recipes given that both plants are doing quite well.
Garden update
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Okay, I’ve got one for you. My 2nd cousins from Genoa visited me last year and made this for dinner. It’s really good with homegrown tomatoes.
Luca Culotta’s Tomato Pasta Sauce
Boil tomatoes in water until the skins split. Remove tomatoes (but save the water to cook your pasta in!). Peel the skins off. Blend. Cook in pot on stove (I don’t know how long… until it tastes the way you like it, I guess) with some extra virgin olive oil, browned garlic and oregano. Very simple, but tastes amazing. Even when I make it, which is saying a lot.
This is a pretty similar as your Cafe Rio recipe, that I recently found to use up my jalapenos (my tomatillo plant is like 6 ft tall, but theres no fruit within the husks yet!). I make it to put on top of everything – enchiladas, burritos, nachos, salads. Mmmm, so tasty (I use homemade salsa – Aunt Cathy’s recipe).
Jalapeno and Cilantro Sauce
2 Cloves Garlic,
1 Jalapeno Pepper
1/2 C Fresh Cilantro
1/2 C Sour Cream
1/2 C Plain Yogurt
1/4 C Salsa
1/4 tsp Salt
1/2 tsp Ground Cumin
2 Scallions
In blender or food processor, puree garlic, jalapeno, and cilantro with the sour cream and yogurt. Add salsa, salt, and cumin; process until smooth. Pour sauce into a saucepan, heat, and stir in the scallions.
That looks delicious! Can’t wait to try it.
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