Roasted Wild Tomatillo and Habanada Pepper Soup
Wild tomatillos, a type of native ground cherry, are an underappreciated wild food. Here they are roasted along with habanada peppers, a heatless variety of the habanero, and blended into a tangy, savory soup that is perfect for late summer and fall. Regular tomatillos can also be used instead.This recipe is vegan, dairy-free, and gluten-free when using a certified gluten-free broth.
Servings: 6 servings
Equipment
- Blender or Food Processor
Ingredients
- 2 cups wild tomatillos
- 2 cups sliced habanda peppers
- ½ large white onion, cut into wedges
- 5 cloves garlic
- 3 Tbs olive or avocado oil
- 6 cups vegetable broth
- ¼ tsp oregano
- ½ tsp ground cumin
- ½ tsp salt (adjust to taste)
- ⅛ tsp black pepper
Instructions
- Preheat oven to 400° F.
- Remove husks from tomatillos, and rinse to remove the sticky resin.
- Toss tomatillos, habanada peppers, onion, and garlic in oil. Spread into a single layer on a lined baking sheet. Roast at 400° F for 30-40 minutes, stirring every 10 minutes. Vegetables should be beginning to brown, and tomatillos will be very soft, wrinkled, and just about to burst.
- Add roasted tomatillos and vegetables to a large pot. Stir in broth and all remaining ingredients. Bring to a simmer over medium heat. Reduce heat to low and continue simmering for another 15-20 minutes.
- Remove from heat. Puree mixture in a blender or food processor until smooth. Adjust salt and seasoning to taste.
Notes
- Wild tomatillos, also called common ground cherries, long-leaf ground cherries, or smooth ground cherries, are native to a large portion of North America, and have been introduced to many regions beyond that. They are frequently found growing in prairies and fields, and in places where the ground has been recently disturbed. They produce fruit from mid-summer until frost.
- All tomatillos, wild or domesticated, are mildly toxic when immature. Only eat ripe, mature fruit. Ripe tomatillos will mostly fill their husks.
- Standard tomatillos may be used in this recipe if you do not have access to wild tomatillos. You will need about 4 regular tomatillos.
- Habanada peppers are a heatless variety of the habanero. You may be able to locate them at farmers markets and specialty grocers, but the most reliable way to obtain them is to grow your own. Check seed swaps and heirloom seed providers (we got ours from Baker Creek).