It’s that time of year again! When gardens start flourishing with fruits and vegetables. Over the years I’ve made more of an effort to buy my produce organic and locally. A farm in Roosevelt, NJ had grown a small batch of tomatillos as a test. Once I saw the bucket on display, I bought the whole lot!
When I got home, I got creative in the kitchen and the result was so dreamy.
1 lb tomatillos, hulled and washed
2 cloves garlic
1/4 cup diced shallots
1/4 cup chopped cilantro
1/2 cup vegetable stock
1 cup of water
juice of 1 lime
salt and pepper to taste
1. Add the tomatillos, shallots, garlic and jalapenos to a pan and sauté until slightly translucent.
2. Add mixture to a blender, with stock, cilantro, lime juice and avocado. Purree to desidred consistency.
3. If it is too thick, add some water.
4. Finish off with some queso fresco.