Didn't really do much of anything this weekend. Went to the University District Farmers Market, where I was surprised to see the sheer number of warm weather crops (melons, peppers, tomatoes) that were still available. Plenty of fall produce as well, including squash and apples. Also, it was all extremely cheap. Tomatillos were $1 a pound. Peppers were under $2/pound (at one point a couple months ago bell peppers were $2.99 each at the grocery store -- yes, each).
The sheer cheapness of tomatillos inspired me to make some wimpy salsa.
Wimpy Salsa
2 lbs. tomatillos
10-12 banana peppers + 1-2 red peppers (I used anchos)
1/2 purple onion, minced
1 tbsp olive oil
1/2 tsp black pepper
1/2 tsp kosher salt
1/4 cup cilantro leaves
1/8 tsp cayenne pepper
1 freezer bag
Roast the peppers. If you have a gas stove, stick a fork into the stem end and blacken the skin over an open gas flame, rotating it like you would a marshmallow over a fire. You're looking for blackened, popping skin. If you have an electric stove, fire up the broiler and place all the peppers on the broiler pan about 6" from the coils. Broil until the skin is blackened and popping, rotating with tongs. Either way you roast the peppers, put them into the freezer bag the moment you get them off the heat. Seal bag tightly (you did use a Ziploc, right?) and let them sit for about 30 minutes.
Preheat oven at 350F. Peel, wash the tomatillos, and put them in a roasting pan. Pour the olive oil over the tomatillos and sprinkle with 1/4 tsp of salt. Stir to get everything coated. Put the pan in the oven and cook for 40-45 minutes, or until all the tomatillos are soft and roasted.
Remove the skin from the peppers (should rub straight off if it's nice and blackened), seed them, then dice them and add them to the onions and cilantro. When the tomatillos are done, let them cool for 5-10 minutes, then mash them with a potato masher until you have a green, seedy goo. (You can also use a blender, but I like a lack of uniformity.) Add the cilantro/onion/pepper mixture, the remaining salt, pepper, and cayenne. Mix and mash until you have things well combined. Pour into a container and chill. Makes about 3 1/2 cups. (You can also throw in about half a dozen smashed cloves of garlic if you want it less wimpy.)
