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applesauce cake

adapted from Gale Gand's Applesauce Cake 1/2 cup (1 stick) butter, softened to room temperature 2 cups brown sugar (dark or light), ...

Wednesday, June 29, 2016

tomatillo salsa verde

  • 6 scallions, sliced
  • 2 tablespoons extra virgin olive oil
  • 1 pound tomatillos, husks removed, washed and cut into 1" chunks
  • 1/3 cup cold water
  • 3-6 seeded, diced hot fresh chiles (a mix of jalapenos, serranos, salsarific, or any other fresh, hot chiles would be welcome. habaneros and/or scotch bonnets would also be good, but be careful not to make it too hot), depending on heat level desired
  • 2-3 tablespoons fresh lime juice (about 1 juicy lime), to taste
  • 1 clove garlic, minced or put through a garlic press
  • 1 teaspoon kosher salt (more to taste, if needed)
  • 1 cup loosely packed fresh cilantro leaves
in a medium saucepan, saute the scallions in the olive oil with a small pinch of salt, over medium-high heat, until scallions are lightly golden brown and a bit softened. add the tomatillo chunks and water, bring to a boil, turn down to a simmer and cover. simmer for about 5 minutes; until tomatillos are dull green and a bit softened. remove from heat and allow to cool to room temperature (if desired, speed up cooling by setting saucepan in a large bowl of ice and water). pour the tomatillos into a blender and add the chiles, 2 tablespoons of the lime juice, garlic, 1 teaspoon of the kosher salt and all of the cilantro; blend until smooth and flecked with dark green chiles and bright green bits of cilantro. taste and add lime juice and/or salt if needed. refrigerate.

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