Saturday, September 04, 2010

Tomatillo Dressing

I have been cooking for myself for (almost exactly!) five years. Tomatillos only entered my kitchen about a month ago. The first thing I made was the green chile at my housewarming party. The second was a sauce that left my pasta looking totally bare, but which tasted fine, since tomatillos are amazingly concentrated. The most recent was a salad dressing to use up the three little leftover tomatillos. It's been a real Columbian explosion. For enough dressing for a salad for two to six people:

  • 3 (or fewer) little tomatillos
  • olive oil
  • honey
  • salt, pepper

Take the husks off the tomatillos and wash off their slimy skins (I have no idea if this is necessary). Put them in a 450 degree oven in a roasting pan and cook until they start getting charred on the top, about 10-15 minutes. When they're cool enough to handle, blend them up in some way. Or you could just mush them up; you'll get some chunks, but that's fine. Add a decent amount of olive oil and a dollop of honey (maybe a teaspoon, but any amount would be fine), and you will an excellent salad dressing. It's nice if the salad has cucumbers in it, like this one does:

A salad with cucumbers and tomatillo dressing.

If you were making a salad with, say, a vinaigrette, you probably wouldn't want to drench it in dressing. With this dressing feel free. Nothing bad will befall your lettuce.

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