Roasted Tomatillo and Tomato Salsa

Roasted Tomatillo and Tomato Salsa

  • 7 tomatillos
  • 3 roma tomatoes
  • 2 jalapeños
  • 1 clove garlic
  • ½ red onion
  • 1 lime
  • 1 tablespoon red wine vinegar
  • 4 tablespoons chopped cilantro

  1. Half the tomatoes, jalapenos, and tomatillos. Remove the seeds from the jalapenos if you don’t want it to be hot!
  2. Broil the tomatillos for 5 minutes.
  3. Add the tomatoes and jalapenos and continue to broil for 10 more minutes. Watch closely and if they start to burn, flip them around.
  4. Cool, then add to blender or food processor with onion, garlic, juice from the lime, vinegar, and cilantro. Pulse to desired texture.


Chicken Tomatillo Chili with Roasted Sweet Peppers and Eggplant

Chicken Tomatillo Chili with Roasted Sweet Peppers and Eggplant
Recipe type: Chili

  • 1 eggplant, thickly sliced
  • 2 red or yellow (or one of each) roaster peppers
  • 8 tomatillos (husks removed)
  • 1 jalapeño pepper
  • 2 Tbs. Driftless Sunflower Oil
  • 2 lb. boneless, skinless chicken thighs
  • 1 red onion
  • 3 cloves garlic, minced
  • 2 tsp. ground cumin
  • 1 tsp. ground coriander
  • 2 cups chicken broth
  • 1 tsp. salt
  • To serve: Tortilla chips or strips (optional), sour cream and cilantro (optional)

  1. Roast sweet peppers and eggplant in the oven or grill until charred on the outside. When soft, remove from heat, let cool and remove skin of eggplant (and peppers, if you want). Cut into chunks.
  2. Make the flavor paste: Combine tomatillos and jalapeño in blender or food processor. Blend until thick and smooth — about 1 minute. Set aside.
  3. Brown the chicken in a saute pan in oil.
  4. Make the chili: Add onion to Dutch oven and sauté until translucent — about 3 minutes. Add garlic, sauté 1 minute, and then add the chicken, cumin, coriander, roasted veggies, broth, and flavor paste. Bring to a boil and reduce heat to low. Simmer uncovered for 45 minutes.
  5. To serve: Stir in cilantro, a dollop of sour cream and salt. Serve hot with tortilla chips, if desired.


Super Loaded Veggie Nachos

Super Loaded Veggie Nachos

  • 16 oz. corn chips
  • 1½ cup grated Jack cheese
  • ½ cup chopped sweet peppers
  • ½ cup chopped onion
  • ½ cup sungold tomatoes, cut in half
  • ¼ cup chopped poblano peppers
  • 2 ears sweet corn, cut from cobs (optional)
  • ½ cup chopped tomatillos (optional)
  • ¼ c. chopped cilantro (optional)
  • ½ cup Roasted Tomatillo Dressing recipe (last week’s newsletter) OR sour cream

  1. Pre-heat oven to 350 degrees.
  2. Pour chips into an 8½” x 11” baking pan.
  3. Top with cheese & veggies of choice & bake for about 15 minutes, until cheese is melted & veggies are soft & starting to brown.
  4. Top with cilantro & tomatillo dressing or sour cream & serve.


Creamy Roasted Tomatillo Dressing

Creamy Roasted Tomatillo Dressing
Recipe type: Dressing

  • 6 tomatillos, rinsed and halved
  • 1 jalapeno, halved
  • 1 medium onion, quartered
  • 2 Tbsp Driftless Sunflower Oil (or olive oil)
  • Salt and freshly ground black pepper
  • ½ teaspoon ground cumin
  • 1 cup Mexican crema (sour cream works too)
  • 2 tablespoons fresh lime juice

  1. Preheat the oven to 400 degrees F.
  2. Place the tomatillos, jalapeno, and onion on a baking sheet.
  3. Drizzle with oil and sprinkle with a pinch of salt and a grind of black pepper.
  4. Place in the oven and roast until the vegetables begin to brown and slightly blacken, 25 to 30 minutes.
  5. Remove all contents from the baking sheet to a food processor and allow to cool slightly before blending.
  6. Add the cumin, crema, lime juice, and season with salt and pepper, to taste. Puree until smooth. Refrigerate at least 1 hour before serving.
  7. Immediately before serving, toss the dressing with your salad mix, some sungold tomatoes and maybe a chopped up sweet pepper or two. (Or try drizzled on roasted potatoes or on a burrito or over a grilled flank steak…).


Cornbread Skillet

Cornbread Skillet
Recipe type: Main Dish
Serves: 6-8

  • 2 Tbsp. Driftless sunflower oil
  • ½ medium onion, chopped
  • 1 leek, white & green parts, washed well & chopped
  • 3 cloves garlic, minced
  • ½ tsp. cumin seed
  • ½ tsp. coriander seed
  • 2 medium potatoes, small ½” dice (or larger chunks if parboiled)
  • 1 poblano pepper, seeded & chopped
  • 1 medium red pepper, seeded & chopped
  • juice & zest of 1 lime
  • 5 medium tomatillos, cored & chopped
  • 1 large orange or red tomato, cored & chopped
  • salt & pepper to taste
  • 1 can pinto or black beans
  • 3 Tbsp. cilantro, minced
  • 1 cup cornmeal
  • ⅓ cup all-purpose unbleached white flour
  • 1 Tbsp. sugar
  • 1 tsp. salt
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • 1 egg
  • 1 cup plain yogurt or buttermilk
  • ½ cup shredded jack or pepperjack cheese

  1. In a large oven-proof skillet (10” – 12”), heat oil & add onions.
  2. Saute for a couple minutes & add leeks.
  3. After another minute, add garlic, cumin, coriander, potatoes, & peppers.
  4. Saute for a couple minutes & add lime juice/zest, tomatillos, tomatoes, salt & pepper. Continue to cook, stirring periodically, for about 8-10 minutes.
  5. Meanwhile, preheat oven to 375 degrees & prepare cornbread topping:
  6. Sift together dry ingredients.
  7. Whisk together egg & yogurt & mix into dry ingredients & set aside.
  8. Stir beans & cilantro into skillet & top with cornbread batter.
  9. Bake at 375 degrees for 15 minutes.
  10. Add shredded cheese & return to oven for another 3-5 minutes, until golden & browning on the edges.


Chicken in Chile Verde

Chicken in Chile Verde
Recipe type: Main Dish

  • 1 pound boneless chicken thighs, skinless if you like
  • 1 Tbsp. Driftless sunflower oil
  • ½ medium onion, diced
  • 1 tsp. coriander seeds
  • 6 cloves garlic, minced
  • 1-2 jalapeno chiles, seeds removed if you wish, chopped
  • 1 small poblano chile, seeds removed, chopped
  • 1 pounds of husked tomatillos, coarsely chopped
  • ½ cup chicken stock
  • juice and zest of 2 limes
  • ¼ c. cilantro, chopped
  • salt & pepper to taste

  1. Rinse chicken thighs, pat dry with a paper towel, & season with salt & pepper.
  2. Set aside. In a medium/large sauté pan, heat oil.
  3. Add onion &coriander seeds & sauté for a minute or two.
  4. Add garlic & chiles & sauté for another minute.
  5. Add tomatillos & sauté for another couple minutes.
  6. Add chicken stock, lime juice, & zest & cook for a couple minutes.
  7. Puree with an immersion blender or in a food processor or blender & return to the pan. Bring to a boil & add chicken thighs.
  8. Reduce to medium heat & maintain a simmer uncovered for 25-30 minutes, until chicken is tender & juice runs clear when pierced with a knife in the center.
  9. Season with salt & pepper to taste & sprinkle with cilantro.
  10. Serve with sour cream, rice, roasted vegetables, & tortillas


Tomatillo Poblano Frittatas

Tomato Poblano Frittatas
Recipe type: Main Dish

  • 8 eggs
  • 2 Tbsp. milk
  • ½ tsp. dried oregano or marjoram
  • 2 Tbsp. butter, Driftless sunflower oil or olive oil
  • 1 poblano pepper, seeded & cut into thin strips (use gloves if you don’t want burning fingers)
  • 1 red sweet pepper, cut like the poblanos
  • 3 cloves garlic, minced
  • 1 c. tomatillos, husked & halved
  • 1 c. cheddar or jack cheese, shredded
  • salt & pepper to taste

  1. Turn oven on to broil. Whisk together eggs, milk, salt, pepper, & herbs in a bowl.
  2. Stir in half of the cheese.
  3. In a large well-seasoned cast iron pan or oven-proof skillet, melt butter or oil over medium heat & swirl to coat.
  4. Add pepper strips & saute for a minute or two.
  5. Add garlic & tomatillos & saute for another minute.
  6. Pour in egg mixture & let cook for a couple minutes, until starting to set around the edges.
  7. Place pan under broiler for about a minute, add remaining cheese, & return to broiler for another minute (be careful not to burn it!!).
  8. Serve immediately


Organic Roasted Tomatillo and Avocado Salsa

This Organic Roasted Tomatillo and Avocado Salsa is a recipe you’re sure to keep coming back to season after season!


Organic Roasted Tomatillo and Avocado Salsa
Recipe type: Salsa
Cuisine: Mexican

  • ½ pound tomatillos—husked, cored and quartered
  • 3 garlic cloves, lightly smashed and peeled
  • 1 jalapeño, stemmed and halved
  • ½ white onion, chopped up
  • 1 tablespoon Driftless Organics Sunflower Oil
  • 2 avocados—peeled, pitted and coarsely chopped
  • ¼ cup chopped cilantro
  • 1 teaspoon sugar
  • ½ teaspoon ground cumin
  • ½ teaspoon dried oregano
  • 1 tablespoon fresh lime juice

  1. Preheat the oven to 425°.
  2. On a rimmed baking sheet, toss the tomatillos, garlic, jalapeño and onion with the oil and spread in a single layer. Roast the vegetables until lightly charred and softened, about 12 minutes. Transfer to a blender and let cool.
  3. Add the avocados, cilantro, sugar, cumin and ½ cup of water and puree until smooth. Add the oregano and lime juice and pulse once or twice until incorporated. Transfer the salsa to a bowl and season with salt. Serve chilled or at room temperature.