Tuesday, April 26, 2005

Roasted salsa verde

Originally uploaded by lools.

In California, I was always intrigued by tomatillos but it wasn't until this past weekend that I actually summed up the courage to buy and use them in a recipe. I think the husks make tomatillos look downright frumpy and uninviting. I'd certainly have been tempted by the shiny green round and plump fruits if they'd only been visible to my eye.

Tomatillos are used to make spicy green salsa. I've read that yellowish or slightly soft tomatillos have the perfect tanginess. The bright green ones can have quite an acrid flavour and should be avoided.

To make a roasted salsa verde, husk, rinse and pan roast 10 tomatillos until brown and soft. Chop 2 serrano chiles with the seeds. Coarsely chop cilantro, about 1/4th a cup. Dice a medium sized white onion. In a food processor or blender, puree all ingredients. Transfer to a nice bowl and garnish with a few sprigs of cilantro. Serve with a bagful of Tostitos. Easy on the chips though - this salsa receipe will make you finish the bag faster than you'd imagine.


Blogger Justin said...

don't fear the tomatillo.

i love this version of salsa verde. i like to blend only the tomatillos and peppers with a little water and then fold in the other ingredients. if you dice the onions and rinse them you can remove the bitter juice and add a nice texture to the salsa.

pureed roasted tomatillos also make a great addition to spicy chicken soup.

4:18 PM  
Blogger Lulu said...

that sounds delicious, justin. i love raw onions and will try your suggestion next time.

7:26 PM  

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