For those of you who mark Remembrance Day, I hope that you took a moment yesterday to honour veterans. I have been wearing a poppy for the past two weeks. My grandfather is a WWII vet and my grandmother supported the war effort. I respect that my grandfather doesn't like to talk about the war but I am thankful every day for the freedom they and so many others brought about...including those who were not fortunate enough to live to see their descendants. Thank you xx
From military to Mexican...Every so often at the grocery store, I'll pick up an ingredient I've never cooked with, for a mini culinary adventure. Recently I bought a couple of tomatillos, which look like small bright green tomatoes in a thin papery husk. I came up with a salsa recipe but realized I hadn't bought enough tomatillos, so I topped it up with canned tomatoes. I'd love to try this again with just tomatillos to see how the tartness changes.
Remove husks and lightly wash four tomatillos (they may be slightly sticky). Cut each in half horizontally and place cut-side down on a baking sheet. Broil at 450 for about 7-9 minutes, or until tops brown. Place tomatillos in a blender. Add 14 oz (1/2 can) diced tomatoes, juice of one lime, 1/2 small chopped red onion, 1 deseeded and chopped jalapeno, a handful of cilantro, and 1 tsp cumin. Blend until relatively smooth, then season with salt to taste. Makes about 2 cups.
I used the salsa in a couple of different dishes. The one shown below is a whole wheat tortilla wrap with pulled pork, salsa, lettuce, avocado, Greek yogurt and shredded mozzarella.