Late season tomatoes are one of my favorite things, but you need to be gentle with this peak season fruit. i.e try not to keep tomatoes in the fridge, warm them up and let them ripen in the sun.
Tomatillos, tomato’s green cousins, on the other hand, can take the heat – char them to almost blackened for this late summer salsa.
This tomatillo salsa makes for a welcome, lightly tart and smoky condiment. I love it as an accompaniment to a whole roasted fish or a classic, scoopable dip for tortilla chips, or even a topping for a summer soup – tomato soup, perhaps?
I used dukkah, which I really enjoy, in this recipe – if you’re not familiar with it, you can buy it or make it yourself (it’s a Middle Eastern mix of spices, herbs, and nuts).
{p.s.} more peak season tomato recipes here!
- 3 tomatillos
- 2 tablespoons olive oil
- 1 large clove garlic, roasted
- 1 teaspoon dukkah spice mix
- salt, to taste
- Roast the garlic whole - you can just do a whole head of garlic, wrapped in foil, and use the rest on bread or in other dressings - in the oven at 400F until soft and sweet.
- Char the tomatillos over the stove/burner, turning them until they are blackened evenly on all sides. Let cool and dice.
- In a small bowl, mix the tomatillos with the peeled roasted garlic, olive oil, and the dukkah nut and spice mix. Taste for seasoning and add salt, to taste.
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