Mr. Hawthorne and I both love Mexican cuisine
and we do our best to recreate it at home.
Today, Mr. Hawthorne is making a salsa verde
with his home-grown tomatillos.
We just started experimenting with tomatillos
since our trip out west last fall.
And we like tomatillos.
Although they look like green tomatoes,
they're not.
Tomatillos are a member of the gooseberry family.
I can't say that I've ever tried a gooseberry
and that would be because I've never seen one.
If you ever want a fresh green tart element
to add to a dish, try the tomatillo.
We bought tomatillos last January
and saved the seeds.
After drying the seeds,
Mr. Hawthorne planted them
in those clear plastic egg cartons
we get at the Teeter which hold 2 1/2 dozen eggs.
Best egg deal on the beach, usually.
The cartons serve as mini-greenhouses.
Today, Mr. Hawthorne is making a salsa verde
with his home-grown tomatillos.
We just started experimenting with tomatillos
since our trip out west last fall.
And we like tomatillos.
Although they look like green tomatoes,
they're not.
Tomatillos are a member of the gooseberry family.
I can't say that I've ever tried a gooseberry
and that would be because I've never seen one.
If you ever want a fresh green tart element
to add to a dish, try the tomatillo.
We bought tomatillos last January
and saved the seeds.
After drying the seeds,
Mr. Hawthorne planted them
in those clear plastic egg cartons
we get at the Teeter which hold 2 1/2 dozen eggs.
Best egg deal on the beach, usually.
The cartons serve as mini-greenhouses.
Mr. Hawthorne peeled the tomatilloes ...
... and added 3 garlic cloves to the pan.
Pour water halfway up the tomatillas,
and bring to boil.
Boil until soft, about 10 minutes.
Half an onion.
Chop the onion.
Add tomatillos and the garlic to a processor ...
... and process.
Heat a little oil in a skillet and ...
... saute the onion.
Add the tomatillo puree to the skillet.
Season with salt and pepper to taste.
Bring to a simmer and simmer for about 5 minutes.
And there you have a Salsa Verde.
Next, Rosie is making a Salsa Roja.
4 tomatoes
1 scallion
1/2 onion
1 jalapeno
Peel and slice the tomatoes in half.
Stick your fingers in the pockets and squeeze
with the other hand to release
the jell-sacs and seeds.
Nice and clean tomatoes.
Chop the tomatoes.
Mince the jalapeno.
Finely chop the onion.
Add freshly ground salt and pepper to taste.
A tablespoon of sugar.
A tablespoon of cider vinegar.
Minced scallion.
Mix all together.
Piquant Salsa Verde.
Colorful Salsa Roja.
