Side Pannel
Fresh Tomatillo Salsa
Ingredients List
- -------------------------ALL QUANTITIES APPROXIMATE-------------------------
- 8 To 16 Tomatilloes depending
- On size.
- 12 Chiles (2_Serranos +
- 2 _Jalapenos + 8_Piquins) I
- Typically use
- The serranos and jalapenos
- Green and the piquins red.
- 4 Cloves Garlic
- 1 sm Onion, really small, or half
- Medium onion.
- 1/2 ts Salt
- 1/4 c Cilantro
Directions
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.]
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.]
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