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tomatilla-salsa recipe

Date:    Tue, 28 Mar 95 21:31:10 EST
 From:    Cindy_Bloch@transarc.com
 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
 ) otherwise.]
 kwvegan vegan