In this meal I glorified several foods that are often overlooked and unflattering:
Pollock – a mild, flaky, juicy fish packed with nutrition and far from being over-fished (the price is right: $8.00 / lb.).
Tomatillos – the giant parent of the sweet husk cherry, this sticky green tomato bursts from its paper shell when ripe. With a tendency to grow like weeds, and inedible raw, this late summer fruit is often perplexing for the home chef.
Carrots – always a garnish or compliment to finer flavors (think soup stocks, salads, and dipping sticks).
Here’s the breakdown of three recipes that celebrate these foods.
Inspiration from my mamma's variation, and post on Intrepid Taste
- T3 tomatillos, husks removed
- 1 small jalapeno serrano
- 1 hot wax or banana pepper, depending on your tolerance for a good spicy kick
- 1 green bell pepper
- 2 large garlic cloves, or 3 small, unpeeled
- 1 small white onion or shallot
- 1/3 cup cilantro or parsley (I find these often interchangeable)
- 1/2 large lemon, freshly squeezed
- 1/2 teaspoon sea salt, add more to taste
- In the absence of a gas stove, where I previously charred and roasted veggies, the broiler is the best new discovery, EVER! I'm hooked.
- Place an oven rack on the second rung from the top, and turn oven broiler on high. Preferably in a glass baking dish (though I used a cookie sheet which warped from the heat), place the tomatillos, peppers, and garlic. Lightly coat in olive oil. Place in oven, turning frequently, until all sides are charred, and tomatillos are noticeably cooked. All ovens differ in heat, so you might need to switch your broiler between low or high, or reposition the rack - careful, it's hot! Remove from oven when done.
- Remove, or squeeze, garlic from peels. When peppers cool, remove seeds, especially in the hot ones unless you're turning up the heat. In a blender, add cilantro, onion, lemon juice, salt and all roasted ingredients. Pulse until all ingredients are chopped and mingled like so. Set aside in a jar or small serving dish to cool.