Two tomatillos from the CSA, and one habanero from the front yard.
Tomatillos taste to me like a cross between tomatoes and corn. In other words, they taste like late summer.
Don’t despair if they show up in your CSA haul, or turn your back on them in your local food co-op or supermarket. They are quite versatile as well as tasty.
Here’s what we did with them this evening.
Spicy Tomatillo Soup (until we come up with a better name)
What you’re gonna need
- 4 medium tomatillos
- 8 medium tomatoes, chopped or crushed. (A large can will also do)
- 1 onion, chopped
- 2 cloves garlic (but don’t be afraid to use more if you like)
- 2/3 cup cilantro
- 2 tbs lime juice
- 1/2 avocado
- 1 habanero, chopped
- 3 ears corn, quartered
- 4 cups vegetable stock
- 1 tsp ground cumin
What you’re gonna do
- Remove husks on tomatillos, then roast ‘em in a 375 degree oven for about 20 minutes.
- Place roasted tomatillos, cilantro, one clove of the garlic, lime juice into the food processor. Mix until blended. Hold onto this for later.
- In a large pot, sauté onion, garlic, habanero, until soft.
- Add corn, tomatoes, cumin, stock. Bring to a boil.
- Reduce heat and simmer about 15 minutes.
- Remove from heat and mix in 3 tbs of the tomatillo mixture.
- Serve garnished with avocado slices and a generous dollop of the tomatillo mixture.
Tomatillo Soup