RE: [CH] Tomatillo Salsa

Frank J. Hashek (fhashek@comcast.net)
Wed, 6 Dec 2006 19:46:39 -0500 

The Mexican restaurants around here use roasted Chile D'Arbols in their
Salsa Tomatillo.  Depending on how many are used, it can get to the red
stage, actually more of a reddish tan.  I've pasted my recipe in below:

Salsa Tomatillo

1 to 1 1/2 pounds of tomatillos

6 small cloves of garlic or 3 cloves of elephant garlic
  (even more, if you are a fan of Emeril<G>)

a handful of dried red Chile de Arbol peppers (purchase dried at Mexican
grocery) (even more, if you are not a moderate)

cilantro

1/2 to 1 tsp each salt and black pepper

1 to 2 tsp cumin, to taste

1 large sweet onion

juice of 1/2 lime, more or less

Smoke the tomatillos on the grill using mesquite or pecan wood, do not roast
over direct flame, offset from low to medium flame.  Tomatillos will turn
soft and skin may char somewhat.  Turn a few times during the process.

Roast the chiles and garlic in a frying pan (separate pans, or separated in
same pan, as they will not be done at the same time) over low to medium
heat, turn frequently.  The garlic will become soft when done and skin may
turn tan in spots.   The chiles will begin to darken in spots.  This will be
10-20 minute process, don't rush it.

Put chiles, garlic, salt, pepper, 1/2 of the onion, cumin, lime juice and
some cilantro leaves in a blender.  Puree.  Taste test to adjust salt,
pepper, cumin and lime juice and cilantro. (note: cumin flavor will increase
a bit after a night in the fridge)

Add rest of cilantro and the other 1/2 onion and any seasonings you need to
adjust.  Chop, so that the onion and cilantro you just added remain coarse.

It is ready to eat, but will taste better after sitting in the fridge
overnight

 

-----Original Message-----
From: owner-chile-heads@globalgarden.com
[mailto:owner-chile-heads@globalgarden.com] On Behalf Of Doug Irvine
Sent: Wednesday, November 29, 2006 2:52 PM
To: Sandy Olson
Cc: ChileHeads
Subject: Re: [CH] Tomatillo Salsa

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
>
>