Today’s post is brought to you by the color purple. Yes, purple. I found myself inspired by some Purple Passion Potatoes that Tasteful Selections sent me to experiment with for their recipe contest. Suddenly I started noticing other unusually purple produce at my local farmers’ market.
Like purple tomatillos…
and purple hot peppers.
It should come as no surprised that I am captivated given that purple is one of my favorite colors – next to pink of course. Maybe it is just me, but I find myself lured in by produce in unexpected colors, be it purple or otherwise. Most often these technocolor fruits and veggies don’t taste drastically (if at all) different from their more traditional counterparts. However, since I eat with my eyes just as much as my other senses, I love seeking out unusually colored produce. I find they add a bit of whimsy and fun to an otherwise typical meal.
My purple produce became the inspiration for a simple and hearty breakfast. The potatoes were fried up with onions, seasoning, and eggs to serve as taco filling. (As a sidebar, I have to say I LOVE cooking with taco seasoning because it combines so many great herbs and spices in one blended seasoning.) Then the zesty mixture was topped off with a spicy tomatillo salsa. If you’ve always defaulted to jarred salsa, this recipe will have you reconsidering. It’s easier to whip up than you think and bursts with fresh flavor. Best of all, you can customize it to your tastes. Like it on the mild side, hold the pepper or use less. (Removing the ribs is a great way to control the heat.) Like it a little chunky? Don’t process it for so long. That said, if you want to substitute jarred tomatillo salsa to whip this together faster it would still be delicious. I like serving mine with a side of sour cream because it nicely cuts through the heat of the salsa and is a natural companion to potatoes.
Purple tomatillos have a slightly sharper and sweeter flavor than the more common green tomatillos. However, you could easily substitute green tomatillos and green serrano peppers into this recipe if they are more available in your area.
-1/2 pound fresh purple tomatillos, husks removed and fruit rinced to remove any stickiness
-3 small, fresh purple hot peppers (or alternatively one normal-sized serrano)
-1 garlic clove, unpeeled
-2 tablespoons plus 2 teaspoons packed fresh cilantro
-1/4 cup chopped onion
-1/2 teaspoon course salt, plus more to taste for seasoning taco filling
-1 tablespoon oil
-1 small onion (about ¼ cup), chopped
-heaping tablespoon taco seasoning
-2 cups cubed potatoes
-1 tablespoon milk
-Freshly ground black pepper, to taste
-8 small corn tortillas
-Sour cream, for serving
Begin by making the tomatillo salsa. Preheat the broiler. On a baking sheet, broil tomatillos, garlic, and peppers, about 1 to 2 inches from the heat. Broil until tomatillos are softened and slightly carred, turning over once, for about 7 minutes total.
Peel garlic and pull off the tops of the peppers. Add the garlic, peppers and tomatillos to a blender along with the cilantro, onion, and coarse salt. Puree until blended. Set aside.
In a saute pan, heat the olive oil over medium heat. Add the onions and cook until softened and translucent, about 5 minutes. Add the taco seasoning and potatoes, tossing in the pan until well coated with oil. Cook until potatoes are tender on the inside and crisp on the outside.
Meanwhile, stir together the eggs and milk until the mixture is well combined. Lower the heat to low and add to the pan. Cook until the eggs are tender, but cooked through, stirring with a spatula to break them up into smaller pieces. Season to taste with salt and black pepper.
Serve potato mixture atop tortillas with salsa and sour cream on the side.
Have you seen any produce in unusual colors lately?