Thursday, September 2, 2010

Tomatillo Salsa

The chilis I used - they might be Hatch, but I'm not sure.
The farmer's market got me again. I walked in knowing that I only needed a few things, and walked out with several bags.

When the produce is this beautiful, it's hard to say "no" and particularly hard when one of the vendors is having a "bag sale." I filled my canvas shopping bag with things from the stand for just ten bucks. You can't beat that.

Yanno, until you get home and start unloading and realize that you've got a confusing array of vegetables that aren't sure if they want to be in the same meal, much less in the same bag. I got them separated, and made the obvious items first. To me, tomatillos want to become salsa. It's their destiny.

Tomatillos have to be rinsed well after the husk is removed. There's a sticky substance that coats the fruit and it can be bitter. Peel the papery husk off and rinse them well before you use them.

When it comes to using chilis, it's up to your taste. And of course, different chilis pack different amounts of heat. I suggest that you start with less and add more as you want it.


Tomatillo Salsa

Tart, spicy, yummy salsa.
Tomatillos, husks removed and washed (I bought a basket that was about a quart. Maybe a dozen of them)
1 onion, peeled and quartered
2 chilies, fire-roasted, cleaned, seeded
Salt, to taste

Cut the tomatillos in halves or quarters, and drop them, the onion, and the chilis into your food processor. Pulse until it is the texture you like. Add salt to taste.

If you like a fresh salsa, you're done, but I decided to cook mine, so I dumped it into a pot and let it simmer until the juices were reduced a bit and the vegetables had softened somewhat.

I chilled it for serving, but it would make a nice warm sauce, if that's what you like.
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