I've been making fresh salsa for a couple months now. Between Karl's
love of all Mexican food and my desire to use appliances that we
received as wedding presents, it has been the perfect cooking
adventure. I've gotten pretty close to perfecting regular fresh salsa
the way we like it (a little bit of heat, sweet onion taste, and LOTS of
cilantro), so I decided to try something new. Behold, I give you,
SALSA VERDE!
You begin by removing the husks from the
tomatillos. This is my favorite step because if you
pull with just the right amount of force, the entire husk and the stem
satisfactorily pop off the tomatillo.
You
have to rinse the tomatillos because they are really sticky. Then they
get cut in half, placed on a baking sheet, and are broiled for about 6
minutes.
Next, combine the roasted tomatillos, onion, cilantro,
garlic, jalepeno peppers, lime juice, and salt and pepper into a food
processor and voila! You have salsa verde!
And
no, I didn't cut myself and bleed into the jars on the right and left.
I made a batch of regular salsa while I had all the kitchen toys out. Now all I have to do is figure out how to keep the salsa from disappearing so fast.
2 comments:
Cool!!!...but what is a tomatilla?
They kind of look like tomatoes, but they're really bitter and sour. Technically they are part of the nightshade family of plants, whatever that means.
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