Re: [CH] Tomatillo Salsa

Doug Irvine (dougandmarie@shaw.ca)
Wed, 29 Nov 2006 11:51:33 -0800 

Sandy Olson wrote:

Hey Sandy! If you ever get that Italian palate of yours attuned to 
tomatillas you will never look back! I would hazard a guess, though that 
if it was a dark red color, it also had tomato paste in it as well, 
because there is nothing in that recipe description that would turn it 
red, unless the jals were ripe, red ones. I have a couple of recipes at 
Pepper Fool for green chile pork which you should try....we do it all 
the time, at least once a month, have it for dinner, then a couple of 
days later have the leftover for lunch. It actually tastes better second 
time around! http://www.pepperfool.com   click RECIPES then find me on 
the side bar. Risa also has recipes there on Rob Lusk's web site. 
Cheers, Doug Irvine in snowy BC
> 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
>
>