Saturday, October 13, 2012
October is Food Truck Month.
Every city has them now with delicious new foods. No longer called “Roach Coach” mobile kitchens are bringing lunch, dinner and specialty foods to patrons looking for something a little fun and different.
They are always on the move. Find them in your area using these apps: TruxMap Lite, Eat St, Roaming Hunger.
Track them in Arizona: www.mammatoledo.com and www.rrheartranch.com/Cantina
Mojo Tago, Columbus, Ohio shared their recipe for a tasty Roasted Tomatillo Salsa. Tastes & Treasures A Storytelling Cookbook of Historic Arizona has several Salsa recipes, a favorite is Corn Salsa on page 33
Roasted Tomatillo Salsa
6 to 8 tomatillos
1 red onion
2 jalapeno (or serrano) peppers (add 1 more if you like it spicier)
4 garlic cloves
1/4 cup vegetable oil
1 bunch cilantro
Salt to taste
Preheat oven to 400 F. Peel and wash tomatillos. Peel red onions and cut into quarters. Wash and stem jalapenos. Combine tomatillos, onion, jalapenos and garlic, and spread out in a small roasting pan. Drizzle with oil. Roast in the oven for about 30 minutes; you want to see a little char or browning on the tops of the tomatillos and jalapenos. The garlic should be soft and be brown in spots. Cool.
Place mixture, cilantro and salt in a food processor. Process while slowly adding about 3/4 cup water, to achieve your preferred salsa consistency. You may need to do this in two batches if there is too much for one batch.
Enjoy with tortilla chips, over tacos or with your favorite burrito.
Makes 8 to 9 cups.