Date: Tue, 28 Mar 95 21:31:10 EST
my husband is the green-salsa preparer, so I sent him e-mail at work,
requesting the recipe. Here's the (slightly edited) reply:
) All quantities are very approximate:
) Tomatilloes 8 to 16 depending on size.
) Chiles 2 Serranos + 2 Jalapenos + 8 Piquins
) More or less to taste. I typically use
) the serranos and jalapenos green and the piquins red.
) Feel free to use different varieties of chiles as
) dictated by taste/availability.
) Garlic 4 Cloves
) Onion 1 really small onion, or half a medium onion.
) Roast above ingredients in a[n oil-free] cast iron pan, turning
) occasionally. Leave husks on tomatillos while you roast 'em. The
) husks will be nicely blackened, the skins translucent, and the
) fruits soft when they're done. [Let me add: the goal is to blacken
) the skin while doing the least tomatillo-exploding that you can.
) That way they don't lose juice into the pan, that burns and smells
) sometimes. That means moving them around the pan as they roast.]
) Put roasted vegetables in food processor with:
) Salt 1/2 Teaspoon
) Cilantro 1/4 Cup
) and process briefly.
) Transfer to a pot, and cook the mixture for 5 minutes. [This
) darkens it up a bit, and mellows the flavors. It tastes too raw