My CSA this week included five beautiful tomatillos. I’d never cooked them myself before and had only eaten them in the form of green enchiladas and salsa verde in various Mexican restaurants in California. But here I was in New York City with five locally grown tomatillos. I’ll admit, I wasn’t exactly excited when I saw that it would be included in the week’s CSA share, and my first thought was “OK, what am I gonna do with these.”
Well I was inspired by a recent Bon Appetit Instagram post and luckily had most of the ingredients I’d need already on hand. Tomatillos have a bright and slightly acidic flavor that brightens up this quacamole-ish dip. I didn’t even add any lime. Also, roasted garlic adds aroma and depth of flavor, sans the bite and bad breath of raw onion.
No need for special equipment, as I don’t have much myself, but if you have a food processor I suppose that could be a convenient way to incorporate the ingredients. I just used my knife and cutting board.
What you need:
2 avocados, cubed
3 cloves garlic (do not peel or crush)
3 red chili peppers (a.k.a. fresh cayenne peppers)
handful cilantro, finely chopped
salt, to taste
What to do:
Put whole tomatillos, garlic cloves and chilies on a pan and place in oven set to broil. Roast for about 15 minutes, turning once as it begins to blacken. (The tomatillos may pop a bit- that’s okay.)
Meanwhile, place avocado and cilantro in medium bowl.
When ready, remove roasted vegetables from oven and let cool slightly. Remove garlic from the peel and toss in bowl with avocado and cilantro. Squeeze chilies from their skins and remove most of the seeds, without obsessing too much. Chop as much as you can- a little smooshing action is okay. Add to bowl as well and, finally, chop up the tomatillos and begin mashing that with the rest of the ingredients. Season with salt and serve with chips, on top of fish, salad or whatever else you feel like!