Friday, June 17, 2016

Salsa Suiza Two

Do not, I repeat DO NOT grow tomatillos in your home garden unless you are prepared for 300 tiny invasive plants next year. I grew three tomatillos last year, and this year I have 300. It’s like magic! I’m NOT laughing! So much weeding….but I am allowing three of them to continue to grow in my garden this summer, because I want more Salsa Suiza. I guess the weeding is worth having more of these amazingly tart fruits and more of this gorgeous green and creamy sauce.

A smear of homemade almond cheese, chipotle seasoned refried beans, and a shred or two of vegan cheddar.
Roll up and place in 9x13. I use some green salsa on the bottom and also on the top of the burritos to
keep them from drying out. Bake, covered, until warm....maybe 20 minutes or so. 

Last fall, I experimented with my tomatillos – first making a salsa, that was not near hot enough for us. Then adding more heat, only to find out that the texture was weird. I strained the entire batch and added cream cheese and voila! I had created my own Salsa Suisa.

Well, as the three tomatillos in my garden currently plot to take over the world, we are quietly eating the remaining Salsa Suiza from the freezer.  It raises the humble bean burrito to a gourmet meal.

1 comment:

  1. I am not surprised! My boss says he can't get rid of the ground cherries in his backyard, and they are closely related to tomatillos.


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