[CH] Tomatillo Salsa
Sandy Olson (sandyo@myclearwave.net)
Mon, 27 Nov 2006 08:46:55 -0600
Hi All...Ate at a Mexican restaurant yesterday where they presented a
saucedish of a thin salsa that had a lot of seeds floating around in it.
Dark red in color and with a nice moderate bite (probably too weak for our
new CEO!). At any rate, the waitress said it was tomatillo salsa and she
gave me a brief description of how the restaurant makes it.
She said take tomatillos, remove husks, cut into chunks and boil with jals
and garlic and onion. Then process the stuff in a blender and add chile
flakes to taste.
Anyone have an actual recipe that's TNT? It was sort of tart from the
tomatillos but a nice change from the same old, same old salsa. Thin,
though, and more for pouring than for dipping. I'm sure the pepper type
could be varied but I dont' know the ratio of tomatillo to pepper to onion
etc. Of course, there is always the experimental method but that would mean
a TON of salsa to eat before making the next batch ;^)
Thanks, to all the more experienced CHers. I've never cooked with
tomatillos although they always fascinate me in the market. One of the
fresh Mexican ingredients I can actually get in my area.
SandyO
CH #1146, of the moderate persuasion