I really enjoy the Calgary Farmer’s Market. I actually like to visit farmers markets wherever I travel. There’s something about the abundance of fresh fruit and vegetables filling all the stalls that makes my heart skip and bring a smile to my face.
Maybe it reminds me of the huge gardens I had as a child. I’d shell peas all day outside on the front step. I remember the huge pot of borscht that would be left cooking on the stove and I loved that pink soup as a kid. I still do.
When I was at the market the other day I saw baskets of these green tomatoes covered with a papery husk. “What are these?” I said to myself. I took a couple of baskets home and discovered that they are called Tomatillos. They’re a mexican relative of the tomato.
So what do you make with tomatillos? Green salsa?
I love fresh salsa and I plan on making this green salsa again. Tomatillos add a tartness to the salsa, which I really enjoyed.
Gluten Free Tomatillo Salsa
1 jalapeno, roughly chopped
1 red chili pepper, roughly chopped
2-3 large shallots, chopped
1/2 bunch fresh cilantro
juice of 1 lime
1/2-1 tsp maldon sea salt
Instructions: Remove papery husks from the Tomatillos.
Cut Tomatillos in to wedges.
Place Tomatillos, chopped jalapeno, chopped shallots and chopped red chili pepper into a food processor.
Pulse until finely chopped.
Add cilantro and the juice of the lime into mixture and pulse again. Stop when finely chopped.
Add Maldon sea salt to salsa.
Serve and enjoy.
Store salsa in refrigerator.
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