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| Steamed crabs from fish market in Galilee, zucchini and summer
squash sauteed in butter and garlic, corn from Carpenter's Farm, tomato-tomatillo gazpacho with green peppers (recipe after the jump), tomatillo salsa (recipe after the jump), and red and yellow raspberries from Briarfield Farm. Wine: Martini & Rossi Asti. |
Part 1: The Pasta-sauce Variations
Part 2: The Salad Variations
Part 3: The Quahog Variations
Part 4: The Tomatillo Variations
By Linda Felaco
Fresh tomatillo salsa, Rhode Island style
(This is a modified recipe from Secrets of Salsa)
1 pound tomatillos, husked
3 cloves garlic (I use garlic from the farm stand on Old Coach Road)
2 tablespoons water (I used lime juice instead to keep the avocado from turning brown)
1 bunch cilantro (I used Italian parsley)
3 to 6 serrano or jalapeño chilies (optional; see note below)
1 avocado
salt to taste
Quarter the tomatillos.
Blend
garlic, lime juice, tomatillos, parsley (and chiles if you're using
them) in food processor or blender. Add avocado and pulse about 5 times.
Salt to taste.
*Note: For a hotter salsa, use serranos; for a
milder salsa, use jalapeños.
Variation 2:
12 tomatillos, husked
1 large or 2-3 small clove garlic (I use garlic from the farm stand on Old Coach Road)
2 tablespoons lime juice
1/2 dozen fresh basil leaves
3 or 4 scallions
salt to taste (optional)
Cut
half of the tomatillos into quarters and place in food processor or
blender. Add garlic and lime juice and blend. Dice the remaining
tomatillos and the scallions and chop the basil leaves. Add to the rest
of the mixture and pulse a few times with the blender till it's the
consistency you prefer. Salt to taste.
Tomato-tomatillo gazpacho
5 medium tomatoes, diced
6 medium tomatillos, diced
1 medium green pepper, diced (optional)
1 medium green pepper, diced (optional)
1 medium cucumber
1/2 medium onion, sliced
2 cloves garlic
Balsamic vinegar
Extra-virgin olive oil
Italian parsley, chopped
Salt to taste (optional)
Leave
a tomato, a tomatillo, and about a tablespoon each of the diced cucumber and pepper (if used) aside and blend the rest
of the ingredients, then add the remaining ingredients
for a chunky gazpacho, or blend the whole thing if you like it smooth.
Chill. Serve garnished with fresh basil leaf.
Part 5: The Zucchini Variations
Part 6: The Eggplant Variations
Part 7: The Pumpkin Variations
Coming soon:
Part 5: The Zucchini Variations
Part 6: The Eggplant Variations
Part 7: The Pumpkin Variations