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The tomatillo plant has been producing like crazy, and the cucumbers too, but the tomatoes just wont turn red. I went on the hunt for interesting recipes! This seemed like it might be something fun to try. It looked like a another recipe i had tried –
1 hour, 15 minutes
Tastes a bit sweet right after it’s made, but it mellows, and turns into a custard type consistency. Sprinkle feta, add a little evoo and salt tto serve!
1 pound tomatillos
2 whole unwrapped garlic cloves
1 jalapeño pepper
¼ cup evoo
½ English cucumber, chopped
2 tablespoons pepperoncini juice
½ to 1 teaspoon sea salt
½ teaspoon honey or pure maple syrup
¼ cup plain whole milk Greek yogurt
On a plate or small baking sheet, toss the tomatillos, onion, garlic, and jalapeño with drizzles of olive oil and a few pinches of sea salt.
Wrap the garlic cloves in a piece of foil and place all the vegetables directly on baking sheet.
Broil/Grill 4 to 5 minutes per side, or until the tomatillos are soft, charred, and just starting to burst, and the onion and jalapeño are charred and soft.
Remove from the oven and unwrap the garlic.
Let cool, then chill completely. (This step can be done in advance.)
In a blender, combine the chilled tomatillos, onion, garlic, the jalapeño pepper, 2 tbl – ¼ cup of olive oil, cucumber, pepperoncini juice, ½ teaspoon salt, honey, and the yogurt.
Blend until smooth. Season with more salt, if desired (I add ½ teaspoon).
Chill the soup until ready to serve.
To serve, top with feta cheese and flavored olive oil.
This was a fun recipe to make, I definitely found it too sweet right out of the blender, but i did mellow overnight and combine into an interesting consistency.
If you try this recipe, let me know what you think