Feeds:
Posts
Comments

Posts Tagged ‘salsa’

Salsa Verde

Salsa Verde

It’s been too long!

This is what happens when I try to keep any kind of journal or record. I start off with the best of intentions, but I tend to drift off from time to time. So from now on I’m making a promise to myself (seeing as I am likely the only person reading this!) to post once a week to start.

Here’s the thing. I’ve been cooking quite a bit, actually. I have a huge backlog of recipes that I’ve cut out of magazines or newspapers, bookmarked or copied on to my hard drive (not to mention the cookbooks!) so I’ve been trying to work through as much as possible, trying something new at least once a week.

This week, my experiment came out of ingredients, not a recipe I’d clipped.

A photographer at work had been on assignment at the UBC farm, and was not allowed to leave until he took some produce with him. Luckily, he’s a nice guy and I benefited from his great assignment. That’s how I ended up with a bag of tomatillos and jalapenos!

I’d never tried to make anything with tomatillos before because, frankly, I was intimidated. I figured that this was an opportunity to try my hand at making some salsa verde with nothing to lose!

I found a few recipes that worked with what I had and I adapted for the amount of produce I ended up with. The result was not particularly spicy — I have a low threshold for spice so this was likely a good thing — but very flavourful and excellent with scrambled eggs wrapped in a warm flour tortilla. If you want more heat, add another jalapeno, or include the seeds and membranes from the two in the recipe.

Here’s the recipe for salsa verde.

Salsa VerdeAdapted from Mexican Everyday by Rick Bayless and Simply Recipes

6 ounces husked, rinsed, and halved tomatillos
1 medium clove of garlic, peeled‚
2 small jalapenos, stemmed and roughly chopped
1/3 cup (loosely packed) roughly chopped cilantro
1/4 medium white onion, finely chopped
30 mL water
1 tsp lime juice
Salt

1. Place tomatillo halves on baking sheet, cut side down. Broil until browned and they begin to soften, about 7 minutes. Remove the tomatillos to the work bowl of a blender or food processor. Let cool to room temperature.

2. Add garlic, chiles, cilantro, water, lime juice and onions to the bowl and pulse until coarsely pureed. Pour salsa into a small dish and thin out with more water if necessary. Taste and season with salt.

Advertisements

Read Full Post »