Day 133: Roasted Nopalito Tomatillo Salsa ♥ | A Veggie Venture: Day 133: Roasted Nopalito Tomatillo Salsa ♥

Day 133: Roasted Nopalito Tomatillo Salsa ♥

Whole Foods is a hike so I don't go often. But on a recent stop, I was surprised that the produce section offered nothing unusual, even if the vegetables are displayed like couture, even if the range of organic vegetables is spectacular.

But there was nothing new, nothing unusual ... surprising.

At the same time, both my standard grocery stops (for St Louisans, that would be Schnucks in Kirkwood and Dierbergs in Rock Hill) nearly always have something that I've never seen before, let alone cooked.

Today it was a package of nopalitos, prickly pear cactus, from Melissa's -- for all of $2, the spines removed, the leaves sliced -- so cheap and easy even if I had NO idea what to do next.

The recipe came easily, an adaptation of a tomatillo salsa. But once the salsa was made, I would no idea how to use it!

This was one good use, just half a soft pita with the salsa, sliced smoked turkey and roasted red peppers. Cheese would have been great too if any had been on hand.

But there's a lot left. I would love suggestions! Fish? Eggs? Tortillas? Help!

Hands-on time: 20 minutes
Time to table: 45 minutes
Makes 2 1/2 cups

1/2 pound tomatillos (the recipe called for 1 1/2 pounds)
1 pound nopalitos (my addition)
1/2 medium jalapeno (the recipe called for 5 serrano chiles, more jalapeno would have been good)
3 cloves garlic, peeled

1/2 cup cilantro
1/2 medium onion
2 teaspoons kosher salt
Juice of 1 lemon

Preheat the broiler. Husk the tomatillos, rinse, cut in half cross-wise and transfer to a rimmed baking sheet. Rinse the nopalitos and add to the baking sheet. Wash and halve the jalapeno, removing the seeds and membrane, transfer to baking sheet skin side up. Add the garlic. Broil for about 30 minutes, stirring every 10 minutes or so. While the mixture broils, add the remaining ingredients to a food processor (the recipe called for a blender but mine couldn't get a grip on this and so I had to switch). Add the roasted vegetables and puree. Refrigerate until ready to serve.

Per Serving: 21 Cal (15% from Fat, 11% from Protein, 74% from Carb); 0 g Protein; 0 g Tot Fat; 0 g Sat Fat; 3 g Carb; 1 g Fiber; 7 mg Calcium; 0 mg Iron; 473 mg Sodium; 0 mg Cholesterol, Weight Watchers 0 points !

Adapted from Gourmet November 1999


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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna