Just in time for Cinco De Mayo…Tomatilos!! These are great for the Salsa Verde you love. Raspberries will be here for Mothers Days they are a little spendy at $4.69 but Mom it’s for Mom.
Melons are here too,Cantaloupe $1.49lb,seedless mini watermelons $1.19lb and orange and green honeydew at $1.69 lbs. Juice Carrots are here from California $18.99/ 25lb bag.
On the local front Blue Heron brought some radishes and spicy greens,and Hedlin is bringing bunched Arugula. Beets are close,probably will see a few more local beets for at least a couple of weeks.
Other Deals:
Cucumbers 1.29lb
English Cucumbers 2.49 ea
Broccoli 1.49lb
Roma Tomatoes 1.19 lbs
Sweet Onions 1.49lb
Tomatillo Salsa
Ingredients
- 1 1/2 lb tomatillos
- 1/2 cup chopped white onion
- 1/2 cup cilantro leaves
- 1 Tbsp fresh lime juice
- 1/4 teaspoon sugar
- 2 Jalapeño peppers OR 2 serrano peppers,stemmed,seeded and chopped
- Salt to taste
Method
1 Remove papery husks from tomatillos and rinse well.
2a Roasting method Cut in half and place cut side down on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skin.
2b Boiling method Place tomatillos in a saucepan,cover with water. Bring to a boil and simmer for 5 minutes. Remove tomatillos with a slotted spoon.
2 Place tomatillos,lime juice,onions,cilantro,chili peppers,sugar in a food processor (or blender) and pulse until all ingredients are finely chopped and mixed. Season to taste with salt. Cool in refrigerator.
Serve with chips or as a salsa accompaniment to Mexican dishes.
Makes 3 cups.
