|2 servings||calories per servings 474||protein serving 11 g||carbs per serving 62 g||total fat per serving 21 g|
Some years ago, while working as chef at Holy Taco, a farm-to-table Mexican restaurant, I learned how tomatillos can be turned into amazing sour salsas using their natural sourness. Seeing green tomatoes all around, I thought, "Why not use these in place of tomatillos? They’re the same color and a little mellower than a tomatillo." Instead of a corn tortilla, I use grits to make this recipe work (because they are also made with nixtamalized corn). They give a good, mild base to ease the heat of the salsa. -Chef Philip Meeker
|Nutrition Facts||/ Per Serving|
|Total Fat||21 g|
|Saturated Fat||3 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||2 g|
|Monounsaturated Fat||15 g|
|Total Carbohydrates||62 g|
|Dietary Fiber||6 g|
Put 1 1/2 cups water in small saucepan with a lid, and place over low heat. Prepare your mise en place: Quarter squash lengthwise, and cut crosswise into 1-inch pieces. Dice green tomato into 1/4-inch pieces. Holding stem of jalapeno, cut sides off from top down, leaving seeds in center untouched. Thinly slice flesh lengthwise, and dice into no larger than 1/8-inch cubes. (Use caution, and thoroughly wash hands with soap and cold water after handling raw jalapeno. If possible, wear gloves.) Pick mint leaves. Pile leaves on top of one another, and thinly slice widthwise. Halve lemon.
Increase heat under saucepan to high. Place a 10-inch sauté pan over medium heat, and add 2 tablespoons olive oil. Add squash, and sprinkle with 1/2 teaspoon PeachDish Salt. Sauté gently on medium heat, turning squash to brown evenly. Squash should still have texture when done cooking. Turn off heat and leave in pan when finished.
While squash cooks, squeeze the juice of the lemon halves into small glass or ceramic bowl, using a strainer or your fingers to remove the seeds. Add tomato, jalapeno (the whole amount will make a spicy salsa; use less if you prefer it more mild), mint, remaining 1 tablespoon olive oil and 1 teaspoon PeachDish Salt into bowl. Mix well.
When the water comes to a boil, add grits and 1/4 teaspoon PeachDish Salt. Let water return to a boil, then reduce heat to low and cover pot. Stir every once in a while to prevent sticking. The grits are finished when they come to the consistency of a pudding. They should not be thick like mashed potatoes. If they get too thick, just stir in a little hot water. Divide grits between 2 large plates. Spoon the squash onto center of grits, and top with the green tomato salsa.
Use as much or as little of the salsa liquid as you like. Enjoy!
While living in France, Philip worked in a boulangerie, a patisserie, & the two-star Michelin restaurant Alain Senderens. He has worked at various restaurants in Atlanta specializing in a variety of cuisines. Most recently, he was the opening chef for Kimball House, which was named Southern Living’s Best New Restaurant in the South during his tenure. There, he pioneered a culinary apprenticeship program & designed the edible organic garden.Learn More...