CSA Week 10: Salsa Verde

It’s Labor Day weekend and J and I both have a three-day weekend.  We didn’t plan a weekend getaway but we did agree to organize a few rooms in the house. Organizing the refrigerator is also on my list.  Fun times!  I’ve got a surplus of sweet peppers that I will grill and freeze.  I have also got extra slicing cucumbers which I will use in a chilled gazpacho because it’s still warm enough for cold soup.

I picked up my tenth CSA share from Sol to Seed Farm on Wednesday. It’s the half-way point of the season. Only ten more boxes to go! This week’s box included:

Cassius and Roxy with CSA Share Week 10-

Cassius and Roxy with CSA Share Week 10

Peppers: 
Sweet/Mild Mix
Padrons/Shishito
Poblano
Hot Mix
Onions
Carrots
Dragons’ Tongue Bean
Summer Squash
Cucumbers
Tomatillos
and an Olive Loaf from Grand Central Baking Co.

Again, there are lots of peppers, but there are tomatillos for the first time this year. In fact, this box included all the ingredients needed to make a really fresh salsa verde, except for the garlic, tomatoes, lime and cilantro.  I used tomatoes from my garden and made a trip to the store for the rest.  I suggest making this recipe the night before serving.  It’s gets even better after sitting overnight in the refrigerator. It will last for about a week covered in the refrigerator.

Salsa Verde

Makes about 2 cups

  • 1 lb. tomatillos, husks removed, rinsed (larger ones sliced in half)
  • 3 small or 2 medium jalapeno chiles, sliced in half, cored and seeded
  • 3-4 cherry tomatoes or 1 small ripe tomato (added for sweetness and color)
  • 1 teaspoon olive oil
  • 1 cup cilantro leaves, stems removed
  • 1/2-1 clove garlic (to taste)
  • juice of one lime
  • 1/4 white onion, finely diced and rinsed under cold water
  • sea salt and freshly ground black pepper to taste

Preheat oven to 350 F. In a roasting pan combine tomatillos, chiles and tomatoes and toss with a teaspoon of olive oil, a pinch of salt and freshly ground pepper.  Roast until the edges are browned, about 30-40 minutes.  Remove from heat and set aside to cool.

In the bowl of a food processor, combine cilantro, lime and garlic and process until the leaves have been minced. Add the cooled roasted vegetables and process until fully blended, about 20-30 seconds, pausing once to scrape the sides.  Add the minced onion and pulse twice just to blend.  Taste for seasoning and add more salt and pepper if needed.  Pulse again and then transfer the salsa to a bowl and cover overnight in the refrigerator to let flavors develop.  You can enjoy this salsa with chips or reheat it to sauce meats, vegetables or rice dishes.

Salsa Verde

Salsa Verde

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4 thoughts on “CSA Week 10: Salsa Verde

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