For a snack tonight I made some Salsa Verde using a half pound of home grown tomatillos and a home grown jalapeno...
I love food, and I'm especially fond of Mexican! A while back I found a great Mexican cookbook in Nancy's collection...
The cookbook had an interesting recipe for Salsa Verde(green sauce), we tried it and liked it. Over time we've made small changes to the recipe, adjusting it to our tastes.
This batch was made with 8 oz. of husked, washed, cored, and quartered tomatillos. I put them in a small pot with barely a 1/4" of water in the bottom. I brought them to a boil, then covered them and turned the heat down and simmered them until they were an olive green color and tender, about 10 minutes. While the tomatillos were cooking, I roasted 2 smaller Anaheim peppers and a jalapeno in the oven under the broiler. I turned them often and get a nice char all over them, then put them in a small zip-lock bag and let them cool. While the peppers were cooling, I diced up a couple thin slices of yellow onion, about 2 good tablespoons. When the peppers were cool enough to handle, I slipped off the charred skins, and rinsed out the seeds.
I put the cooked tomatillos with the water, the onions, a little chopped cilantro, the Anaheim peppers, a tiny bit of the jalapeno, and a pinch of salt in the blender and liquefied it! I added the rest of the jalapeno after Nancy took what she wanted. She's not a fan of heat and I say, bring it on!
Serve the salsa with some warmed tortilla chips and enjoy.
Thank you! I'll be trying that when I get back home...
ReplyDeleteRichard, if you try it, watch the jalapenos. Maybe roast 2 small ones and add a little at a time. Roasting them and then taking out their seeds changes the heat level. Generally, removing the seeds cuts the heat ...some. But every jalapeno is different.
DeleteYumm. This must taste so good made from ingredients fresh from the garden.
ReplyDeleteI've never cooked with tomatillos, but maybe I need to start.
Brandy, they're kind of like a green tomato, but not quite. Maybe a little bit more bitter? But good in Mexican dishes. Just don't forget to peel the paper husk off and wash away the stickiness on the bright green fruit.
DeleteWow! I see the next food network star rising here Erik. Not too many people know what a tomatillo is let alone grow it in their own garden. Sounds delicious.
ReplyDeleteWe both really like the green salsa, but it is a different taste. If you like Mexican food and enjoy dishes like enchilada verde, or pork chili verde, you might like the Salsa Verde!!!
DeleteLOL food network star.. hehehe I do love to cook and also eat!
never seen tomatillas so looked them up to find out
ReplyDeleteglad the garden is producing