Wednesday, September 23, 2009

Last Night's Dinner

On Monday I made a delicious and very simple butternut squash soup with garlic and chipotle chiles (recipe courtesy Vegetables Everyday). Yesterday I reheated the soup and used this basket of tomatillos from Quail Hill to make salsa for cheddar quesadillas, as an accompaniment. The roasted flavor of the tomatillos updates salsa for the Fall, I think. Here's the recipe:

Roasted Tomatillo Salsa
Serves 4

8 small tomatillos, husked and washed
1 medium ripe tomato, cored and chopped
1 tablespoon finely chopped red onion
1 tablespoon finely chopped fresh cilantro leaves
Hot red pepper flakes

1. Preheat the broiler to high. Line a baking sheet with heavy duty foil. Broil the tomatillos, turning several times, until they're soft and blackened in spots, about 8 minutes total. Let cool, peel, and chop.
2. Combine the chopped tomatillos, tomato, onion, cilantro, hot red pepper flakes and salt to taste. Serve immediately or refrigerate for up to 1 day before serving.

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