When it comes to cooking, I tend to keep things simple this time of year. Once our CSA starts up in the late spring, I find myself doing much less grocery shopping. Instead, we do our best to eat the fresh produce that we get from our CSA, supplemented with a few essentials that I try to pick up at the local farmers’ market.
While I enjoy eating all of the fresh produce and keeping things simple in the kitchen, it does hinder my recipe development process a bit. Most of the vegetables that are available locally are not really what I consider to be cooking vegetables… We get lettuce, spring onions, radishes, and other great salad ingredients. But, one can only write so many blog posts about salads.
In the past, I have often made up for my lack of creative cooking with lots of dessert recipes. However, one of the unexpected side effects of my pregnancy has been the fact that I don’t have much of a taste for sweets anymore. I’m not really complaining… But, it has left me with fewer ideas for new recipes and blog posts.
I will be the first to tell you that today’s recipe isn’t groundbreaking… And, it wasn’t the result of some great inspiration on my part. Instead, it was just a way to use a few of the ingredients I still had on hand from last week’s CSA share. I was planning to make shredded pork tacos for dinner (with a lovely organic pork roast I picked up at the farmer’s market), and I remembered that I had two big bags of garlic scapes in the fridge. Since I also had a big bag of fresh cilantro, I decided to make a green garlic scape taco sauce with the two ingredients. I needed something to tie the sauce together, so I went searching in the pantry. I came up with a can of mild green chiles, and I knew I was in business.
After throwing everything together in my mini food processor and adjusting the taste with a bit of lime juice and salt, I had a surprisingly good taco sauce on my hands. While it wasn’t as fancy as a tomatillo salsa, we didn’t mind at all. (I will add, though, that tomatillos would be a great substitute for the canned chiles here if you happen to have some on hand.) It had a nice bright and fresh flavor from the cilantro and the garlic scapes added a nice punch of garlic. It was fresh, simple, and fast… And, we certainly enjoyed it drizzled over our tacos for dinner!
Garlic Scape Taco Sauce
Makes about 3/4 cup
- 4 ounce can fire roasted green chiles
- 6 garlic scapes, roughly chopped
- 1/2 cup fresh cilantro leaves
- 1/2 lime
- Kosher salt
Combine the chiles, garlic scapes, and cilantro leaves in a small food processor. Pulse until well chopped. Squeeze the juice of the lime half down over the mixture. Blend until smooth. Season to taste with salt. Serve immediately.