Super easy, super delicious. Ten minutes of prep, 30 minutes of cooking – and voila!
1 pound fresh tomatillos, husks removed
1 head of garlic, peeled
3 fresh jalapeno peppers
1 bunch fresh cilantro
1/2 cup water or as needed
salt and pepper to taste
1. Preheat the oven’s broiler. Arrange the whole cloves of garlic, tomatillos, and jalapenos on a baking sheet. Place under the broiler, and cook for a few minutes. Remove garlic cloves first, as soon as they are toasted, to avoid developing a bitter flavor. Continue to roast jalapenos and tomatillos until evenly charred, turning occasionally. Set aside to cool. Don’t remove the charred parts of the tomatillos or the peppers.
Tomatillos are the funky little paper covered orbs in this weeks Share. They vary in color from green to yellow to purple. Like the tomato, it’s technically a fruit, but wisdom tells us not to use it like one. Delicious in salsas, stews, and Mexican inspired dishes, it can be eaten both raw and roasted.
This light and fluffy scone recipe was created by FDC Member Julianna Thibodeaux, of the Marblehead Depot. If you still have some gooseberries left, toss them into this recipe. Otherwise, Julianna states that any seasonal fruit can be substituted, including this weeks blueberries from the Fruit Share.
Cubanelle peppers are a sweet, not hot, Italian frying pepper. Typically an oblong pepper varying in color from green to red depending on ripeness – all colors are equally edible. This pepper is a powerhouse full of manganese, potassium, and B6 but packs a whopping 200% of the recommended daily value of Vitamin C in just one chopped cup. Last year we featured the Cubanelle as a stuffed pepper. This year we’ll take a more traditional approach with cooking the pepper via it’s namesake – frying.