Tonight I’m getting together with some friends to play music. We do this weekly, and usually we try to bring a bit of something to munch on as we socialize before we sit down with our instruments.
This afternoon, with the evening in mind, I did a study of those tomatillos in the bottom drawer of my fridge (if you’ve been following the harvest, then you know they’ve been collecting for some time now). I also have a number of green tomatoes on my countertop, collected from the vines before I yanked them up a couple of weeks ago. Some of them—surprise!—turned red before I could bread them and fry them.
Then I recalled the cilantro seeds I’d tossed into the dirt back in September. They’ve sprouted and are coming along nicely in this cool weather, so I pinched a few leaves. Add to that a couple of the jalapeño peppers I picked a few days ago, and what do you have? The start of a mighty fine salsa.
So I roasted the tomatillos and tomatoes under a broiler, and I skillet-roasted the jalapeños along with some garlic (from my CSA) on top of the stove. Chopped a bit of white onion and the cilantro.
I scraped the tomatillos and tomatoes—juice, skins and all—plus the peppers and garlic into the food processor and pulsed until it was chunky. Added in the onion (which I had minced and rinsed), cilantro, a pinch of sugar, a generous teaspoon of salt, and a squeeze of lime juice. Darn tasty, and took about 20 minutes.
Instead of thinking, Now, what do I want to take to the Sunday jam tonight?, I started with what I had: tomatillos that were going to rot if I didn’t use them, the last red tomatoes of the year, jalapeños, garlic, onion. Add to that stuff I keep around anyway (salt, sugar, limes), and it’s not too difficult to get creative and come up with something delicious in about the same amount of time it would have taken me to drive to the store and pick up something for tonight. It was cheaper, too.
Of course, it’s just luck that I happen to have a bag of tortilla chips in the pantry to go with it!