I’ve said it before, but I love the challenge that a CSA box brings. Sometimes I pick random ingredients just to see if I can make something amazing out of them. It’s the same excitement I feel when I need a flawless outfit for an event and walk into a thrift store with $10.00. It’s the challenge.
This week’s CSA box was simple. Serrano chilies, baby roma tomatoes, white onions, heirloom tomatoes, italian basil, (which made pretty great basil pom-poms.)
I picked the tomatillos, thinking I would make chile verde, but soon realized that the hatch chilies I thought I had in the freezer, were, in fact, not in the freezer. Fear not. This week’s box has tomatillos and sante fe chilies coming. Chile verde is SO happening soon.
So what do I do with two pounds of these fantastic little green globes?
Well, I make a delicious accident with some of them. The remaining 1.5 pounds? Not sure yet.
Wanting to use as many ingredients from my box as possible, and hoping to use the leftover chicken from last night’s dinner, I came up with an idea. I would make a salsa, then make “tacos” out of grain free pita and top it with the salsa.
The idea evolved into something else, but here is how it started.
6 tomatillos, husks removed and sticky stuff rinsed off
2 cloves garlic
1/2 of a white onion
juice of one lemon
1 tbsp. raw organic honey
1 serrano chili
pinch of sea salt
In a food processor or blender, puree all of the ingredients until you have a smooth green salsa. I quickly decided that it needed to be cooked. I’m sure it was fine the way it was, but I wanted to develop the flavors a little bit.
I added about a tablespoon of olive oil to a medium sized pot, then added the sauce. Once it came to a boil, I popped the lid on it, reduced the heat to a simmer and left it for about 10 minutes, stirring occasionally. I then added the cubed, cooked chicken I had leftover from last night’s dinner and let it continue to simmer for another 10 minutes.
It thickened up nicely and the flavors melded together so well. Serranos are pretty hot peppers, so it had real heat, but the sweetness of the honey balanced it beautifully. My only regret is that I am out of cilantro. And sour cream. A little bit of both would have made it perfection.
I never made the pita (which I use as tortillas) because I really didn’t need them. It was so good on its own.
Some of the best food is simple and cooked on the fly. Don’t be afraid to try new ingredients in new and different ways.
Lord knows I have a few more experiments to do. Tomatillo margaritas anyone?