We love new things in the garden. You might recall last year we grew mini Sweet Pea Red Currant Tomatoes that were so lovely in my Quinoa Caprese Salad. This year we went for mini cucumbers! They are just as stinking cute as the tomatoes were. This dish could even be made with both the mini tomatoes and the mini cucumbers and be the cutest tea party addition ever. In any case, I have been mixing it with some of our garden tomatoes to make a quick salsa/dip that goes well with corn chips, nachos, tacos, Potato Enchinados, just about everything.
Mexican Sour Gherkin Salsa. Serves two as a condiment with dinner.
8-10 Mexican Sour Gherkins, sliced
1 large garden tomato, diced (I used a purple cherokee)
1 small jalapeño, seeded and deveined, unless you like heat, and diced small
1/4 red onion, diced small
1 T cilantro, finely chopped
1 T cider vinegar, I used Bragg
1 t olive oil
pinch of kosher or sea salt
pinch of fresh cracked black pepper
Combine cider vinegar through pepper in a small bowl, whisking until oil is incorporated. Add remaining ingredients and toss to coat. Refrigerate until ready to use.
Filed under Appetizer, Condiments and Seasonings, Dairy Free, Dip, From the Garden, Gluten Free, Grain Free, Snacks, Vegan, Vegetables, Vegetarian
For two years I have tried to grow tomatillos and for two years I have failed (or so I thought). They take up a lot of space in the garden and never seem to ripen on time. So this season, the end of year two, I am cleaning out garden beds to make way for cover crops and winter veggies and I rip out the first of two tomatillo plants.
Annoyed I am thinking about how I am not going to plant tomatillos next year. All I want is a little green salsa, that is all. And I toss the gigantic plant to the side and look down into the bed and see two fully formed, ripe and ready to use tomatillos. What?!? So I start investigating the plant and there are more, MORE! I was so excited I ran inside and woke up the hubs, who was trying to sleep past 8 (which is tough to do when you live with me), I shove handfuls of fully ripe, ready-to-use tomatillos in his face, exclaimed LOOK! and ran out to check the other plant straight away. In all, I ended up with a mere 16 ounces, but that is 16 ounces I did not know even existed! That is 16 ounces that I used to make this lovely salsa.
Easy Tomatillo Salsa.
1 lb tomatillos
1 small onion, rough chopped
3 T cilantro
juice of 1/2 lime
1/4 t sugar
1/4 t kosher salt
Peel and wash the tomatillos. Seed the jalapeño if you want to control the heat of the final product and rough chop it. Put all ingredients into a food processor and pulse until the mixture is the texture you are looking for. Serve with your favorite tortilla chips or as a topping for any Mexican style dinner.
Filed under Appetizer, Condiments and Seasonings, Dairy Free, Edible Plants, From the Garden, Garden, Gluten Free, Grain Free, Midwest Inspired, Sauce and Gravy, Snacks