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Summer is fading but the produce still sticks around and better than ever. A dip with poblano chilis, tomatillos and garlic roasted in the oven and pureed in the food processor is a great non fat low calorie and high in Vitamin C dip for pitas, chips or crudité.

We feature the above ingredients for the dip. The tomatillos are a Mexican vegetable, look like mini green tomatoes, high in vitamin C, has a corn husk like cover and is peeled off  before cooking.  Roasted with the Poblano  Chilis,  a spicy but low on heat chili  with seeds removed. Love this dip as a sauce for hamburgers, chicken, pork and roast beef. Serve with chips as a dip – it is a versatile recipe!

Roasted Tomatillo, Chilis and Garlic Dip

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  • 5 tomatillos
  • 3 cloves of garlic
  • 2 poblano chilis
  • olive oil
  • 1 onion sliced
  • Salt and pepper

Preheat oven to 375 degrees. Revove corn husks from tomatillos and slice in half. Slice the poblano chil in ahalf and remove the seeds. Peel three cloves of garlic and leave whole. Mix all the inredients together in a bowl and add a teaspoon of oil to coat. Place on a cookie sheet and roast for 1/2 hour until all vegetables are fork tender and still holding their shape and slightly golden. Remove form the oven, and cool for 15 minutes. Place in a food processor and puree for 1 minute or until the vegetables are dip like consistency. Add salt and pepper to taste. Serve with pita, chips and vegetables.

fullsizerender heirloom-tomatoes

Heirloom Tomato Zuchini Quiche

What is an heirloom tomato? We walk by the produce counter and see these irregular shaped and sometimes pricey tomato “types”  and ask: “Do they taste good?” Yes, like an old fashioned beefsteak tomato (remember those?). Heirloom means the tomatoes descended from a long line of  family seeds planted, like an antique -but delicious with each planting.  Not acidic, perfect for a quiche, casserole or plain slices in a sandwich. I personnaly love the Cherokee purple tomato, sweet and non acidic and does have a purplish red hue.

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