Watching babies and children try new foods and recipes is such a pleasure that we remember how fun it is for ourselves as well. I love raw tomatillo salsa and wanted to taste them roasted. This tangy try was a fun afternoon adventure. The beautiful, winged shells reluctantly peel off their sticky, brilliant green beloveds. How freshly sour they roast with sweet garlic cloves and the result is such a surprise.
Roasted Tomatillo Garlic Lime Dip
Non-GMO, organic, local, free range, grass-fed ingredients:
3 Large Cloves Garlic, 7 Tomatillos, 1 Lime, Salt & Pepper, Bacon Grease/Olive Oil, Hard Cheese like Parmigiano Reggiano or Grana Padano
In a pan, roast peeled tomatillos and unpeeled garlic cloves in a 350 degree oven until tender. (Pierce tomatillos with a knife beforehand so they don’t explode.) Let cool slightly and shell the soft pulps all out.
Place into a frying pan, that previously cooked bacon in it, so has a few tbsp of grease still in it, or use a few tbsp of olive oil in a fresh frying pan. Add half of a lime’s juice, salt and pepper to taste, stir until smooth.
Place in a small bowl on a large plate. Add organic corn tortilla chips and squeeze the other half of the lime’s juice over all. Grate some cheese over the whole lot and invite your family, friends, or self to enjoy.
(You can also place cheesy chips on a baking sheet in the oven to warm them and to melt the cheese, then serve with the dip.)
More lime recipes and lime watercolour paintings coming up next.
Babies & children love this combination too, but leave out the salt for them. They may also love to drink from the limes.
After you’re done cooking with the limes, simmer them in water in a small saucepot to freshen the air in your home. Great to drink as well. Spring cleaning can be so delicious! Use the zest for other recipes.
PS Happy Women’s Day! We are love. You are loved. Be purely you.
Music of the Moment: Good Vibrations, The Beach Boys