For the next few months maybe I should rename this segment Farmer’s Market Friday! For those who don’t know yet, the farmer’s market recently came to Stafford and it is wonderful! The North Stafford Farmer’s Market is on Sundays from 8-2 and located in the parking lot of Stafford Hospital. Lots of fresh picked fruits and veggies, homemade breads, coffee, local honey, cool creamy ice cream, and more. It is so much fun to go each week and see what’s new! I especially like to go at early enough to take advantage of the crab cake breakfast sandwich from Beach Fries. Oh. My. Yumminess! But back to the fresh fruits and veggies…
When we first got married, my husband and I lived out west. I remember going to the farmer’s market there and smelling the hot smoky peppers being roasted in a big drum right there at the farmer’s market. I loved bringing some home to make fresh salsa. Then a friend introduced me to tomatillos! I love their bright green color and tart, tangy taste. A few weeks ago when I saw tomatillos at one of the market stands, I knew I wanted to whip up some salsa with them! It’s perfect with quesadillas, with a taco or taco salad, or my favorite…as a snack with some tortilla chips!
Roasted Tomatillo Salsa
recipe slightly adapted from Tyler Florence
- 8-9 medium sized tomatillos, husked, washed, and cut in half (When you remove the husk they will feel a little sticky. I wash them to get rid of this.)
- 1 medium or 2 small onions, peeled and sliced into quarters
- 4 cloves of garlic, peeled
- 2 poblano peppers, seeds removed and halved
- 2 tsp ground cumin
- 1 tsp salt
- handful of cilantro
- juice of one lime
Preheat oven to 400 degrees. Place tomatillos, onions, garlic, and peppers on a baking tray. Roast for 12-15 minutes then remove from oven let cool. Place roasted veggies plus cumin, salt, cilantro, and lime juice in blender or food processor. Blend to desired consistency. Enjoy!
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