- 10 large vine-ripened tomatoes
- 4 tomatillos
- 2 pasilla peppers
- 2 teaspoons whole cumin seeds
- 2 Tablespoons + 1/4 cup Garlic Gold® Oil
- 1 medium yellow onion, diced
- 1/4 teaspoon sea salt
- 1 tablespoon chili powder
- 2 tablespoons Garlic Gold® Nuggets
- 3 cups water
- 4 ears (about 3 cups) of corn kernels, cut from cobs
- lime wedges
- sourdough toast, cut into cubes
- Garlic Gold® Southwest Nuggets
- Preheat oven to 375 degrees. Place fresh tomatoes, tomatillos, and chiles on a foil-lined baking sheet. Drizzle with 2 tablespoons of Garlic Gold® Oil. Roast for 30 minutes, until the skin of the tomatoes and peppers is blistery and begins to peel. Remove from oven and allow to cool.
- In a medium (5 1/2-quart) dutch oven or heavy soup pot, heat on medium and toast the cumin seeds, dry, for 1-2 minutes, stirring constantly until lightly toasted and fragrant. Immediately remove from pot and set aside.
- Place dutch oven back over medium heat. Add the remaining 1/4 cup Garlic Gold® Oil, diced onion, and sea salt, and saute for about 10 minutes, until the onions just begin to brown. Add the chili powder and saute for another minute.
- Add the toasted cumin seeds and Garlic Gold® Nuggets, along with the water.
- Remove the skins and seeds from the oven-roasted tomatoes, tomatillos, and peppers, then cut into 1/2-inch dice and add to the dutch oven with the other ingredients.
- When the soup comes up to a simmer, stir, turn heat down to low, and let simmer for one hour, uncovered. Stir occasionally to make sure the bottom doesn’t burn.
- Turn off the heat, then stir in the corn kernels. If you prefer a smoother texture, use an immersion blender to blend the soup before adding corn.
- To serve immediately: Ladle into bowls and garnish with lime wedges, sourdough croutons, and Garlic Gold® Southwest Nuggets. To freeze for packed lunches: Let the soup cool to room temperature, then ladle into individual-serving containers and freeze.