As most of you know I am sadly on the hunt for a new Farmer's Market to go to. The Worden Farm Farmer's Market is done for the year and won't be back again until November???!!! On Saturday I thought I had found my replacement but as we pulled up I saw the great big huge tractor trailer unloading boxes of produce. There were several things there that they did grow themselves and it is a small family run business but I really do want something that is local if not organic. We did buy some tomatoes, jalapeño peppers, tomatillos, and some limes...Can you guess what we were having for dinner???
We made tacos with fresh Pico de Gallo and Oven Roasted Tomatillo Salsa Verde. I love fresh tasting food and this certainly fit the bill! The taco meat was pretty normal. Ground beef with taco seasoning. But the toppings are what made it incredible!
Pico de Gallo
1 bunch of cilantro (cleaned, stems removed and rough chopped)
2 tomatoes (seeded and diced)
2 jalapeños (seeds and membrane removed, finely chopped)
1 large onion (chopped)
juice of 1 lime
1 Tbsp garlic powder
salt and pepper to taste
Mix all the ingredients together in a bowl and allow to sit for about 30 minutes before serving.
Oven Roasted Tomatillo Salsa Verde
1 quart basket of tomatillos
1/2 cup onion (chopped)
1 bunch of cilantro (cleaned and picked)
juice from 1 lime
1/4 tsp sugar
2 jalapeños (seeds and membrane removed and chopped)
salt to taste
- Remove the papery husk from the tomatillos and rinse well. Cut each one in half and place cut side down on a foil lined baking sheet. Broil for about 5-7 minutes or until the skin is lightly blackened.
- Place the blackened tomatillos, lime juice, onions, cilantro, jalapeños, and sugar in a food processor or blender and pulse until all ingredients are finely chopped and mixed. Season with the salt to taste.
- Allow to cool in the fridge before serving.