Last Saturday we spent a pleasant few hours at the grand opening of a new market managed by a friend of ours. It’s a lovely market in a beautiful setting, located on a ridge on Route 84 between Perry and Madison, Ohio, not too far south of Lake Erie. There were hayrides, kite flying, the Scooby Doo Mystery Machine for the kiddies, samples of cider, quesadillas made with zucchini and tomatillo salsa. We brought home apples, onions, peppers and tomatillos. Dana made his own delicious salsa out of those peppers and tomatillos, see the recipe below. Enjoy these photos of the day. And, congratulations Ruth!
Roasted Tomatillo & Green Chile Salsa
3 or 4 tomatillos, husks removed
2 jalapeno or Serrano chile peppers
1 small clove garlic
2 Tablespoons chopped fresh cilantro
3 Tablespoons water
Salt to taste
Char the tomatillos and chile peppers on a cast iron griddle or pan until blackened. Also toast the clove of garlic with the skin on.
Remove any stems from chiles and remove skin from garlic clove. Add all the charred ingredients to a blender with the water and blend.
Pour into a bowl and add the chopped cilantro. Salt to taste.
We used this in pork quesedillas and put some in the freezer for another day. It will be great on more pork or chicken!