Fresh Tomatillo Salsa
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Mexico
Known as a Mexican recipe, with similar versions prepared across other nations.
Ingredients 15 ingredients
- 1/4 c Cilantro
- Roast
- 1/2 ts Salt
- Medium onion.
- 2 _Jalapenos + 8_Piquins) I
- APPROXIMATE----------------
- 4 Cloves Garlic
- 12 Chiles (2_Serranos +
- Typically use
- On size.
- 1 sm Onion, really small, or half
- --- -----ALL QUANTITIES
- Green and the piquins red.
- 8 To 16 Tomatilloes depending
- The serranos and jalapenos
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
Method
Chef Wood
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- Roast above ingredients in a[n oil-free] cast iron pan, turning occasionally. Leave husks on tomatillos while you roast 'em. The husks will be nicely blackened, the skins translucent, and the fruits soft when they're done. [Let me add: the goal is to blacken the skin while doing the least tomatillo-exploding that you can. That way they don't lose juice into the pan, that burns and smells sometimes. That means moving them around the pan as they roast.] Put roasted vegetables in food processor with: Salt 1/2 Teaspoon Cilantro 1/4 Cup and process briefly. Transfer to a pot, and cook the mixture for 5 minutes. [This darkens it up a bit, and mellows the flavors. It tastes too raw otherwise.] Source: Actually, my husband is the green-salsa preparer, so I sent him e-mail at work, requesting the recipe. Here's the (slightly edited) reply
Plating
Cookware for this recipe
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Food processor