Wednesday, November 17, 2010

Roasted tomatillo salsa

Because the winter CSA started a few weeks ago, I've started becoming inundated with produce again. This time it's in the way of squash and potatoes, mostly. I had a lovely kale and scallion omelette tonight for dinner, and I decided to use up the last of the tomatillos and peppers from the previous CSA with roasted tomatillo salsa.

The directions are from my summer CSA and are very simple: roast some tomatillos, hot peppers, and garlic under a broiler. After 7 minutes, take it out and pour into a blender with some cilantro, onion, and salt. (I used green onion because I had a bunch from the winter CSA and didn't want it to go bad.) Blend and pour into a small container:

It smells really good and I'm about to try some; I'm sure it's good. The fresh cilantro really makes this.

While I was at it, I made some more applesauce and roasted some squash seeds (from acorn and delicata CSA squash).

Yes, I think these curried, roasted seeds will make a very good morning snack for the rest of the week. I love, love, love my CSA.

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