September is truly the golden month in Maine.
Still warm enough for boating or biking during the day.
Cool enough for a campfire or a cup of hot tea in the evening.
The farmers’ markets are still in full swing.
Berries have given way to apples and Brussels sprouts (yay!) are the new zucchini.
And how about these sweet little peppers? Soooo cute.
“Why?” you might ask.
Because I’ve always wanted to and never have. And because I’ve had this recipe hanging around for awhile and it seemed like the right time to give it a try.
I hope you do too. It’s tangy, spicy and smoky. Plus it’s an excellent accompaniment to grilled chicken or fish.
I wouldn’t mind it with some good tortilla chips either.
Grilled Tomatillo Salsa inspired by Rachel Ray
1/2 lb. tomatillos, husked and halved crosswise
1 small red onion, thickly sliced
1 fresh jalapeno, halved and seeded
1/2 tomato, preferably yellow, chopped
1/4 cup vegetable oil
1 garlic clove, finely chopped
1/4 cup fresh cilantro, chopped
1 Tbsp. fresh lime juice
1 tsp. apple cider vinegar
1 tsp. sugar
In a medium bowl, toss the tomatillos, onion and jalapeno halves with the vegetable oil and garlic. Season with salt. Refrigerate for at least 30 minutes.
Meanwhile, preheat grill to high.
Remove vegetables from oil and grill until lightly charred. The tomatillos will cook much more quickly than the onion and jalapeno. Remove from the grill.
Chop all the vegetables and mix in a bowl with tomato, cilantro, lime juice, vinegar and sugar.