Salsa and Vegetable Dip Recipes from Fair Share Farm


| 8/23/2011 9:51:50 AM


Since starting my apprenticeship at Fair Share Farm, an organic CSA vegetable farm that hands out shares of its weekly crop to its members, finding tasty and easy ways to use up my share of the bounty before it spoils has become a welcome daily challenge. This part of the season yields mounds of delicious produce, including tomatoes, tomatillos, peppers and eggplant, so I’ve been making lots of salsas and dips for my friends and myself.

Vegetables on Roasting Pan 
All it takes are a few tomatillos, an heirloom tomato, an onion, a jalapeno and a few cloves of garlic to make an amazing salsa. You can blend your produce raw, but I love the smoky flavor of roasted veggies. Photo By Dani Hurst. 

Spicy Heirloom Tomato and Tomatillo Salsa 

5 small to medium tomatillos
2 small onions
2-3 cloves of garlic
1 jalapeno
1 large heirloom tomato

1. Slice all ingredients in half horizontally and roast in oven or toaster oven at 425 degrees for 20 to 25 minutes (depending on how charred you want your veggies to be).



2. Blend all ingredients in food processor until smooth.



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