How do these
turn into this?
Why, through the complex process of salsafication of course! Actually, this tomatillo salsa is super simple and has become a staple in our kitchen. I drizzle it over tacos of all varieties. I use it as a dip for, you know, chips. It’s a vital component in that porky spicy stew known as chile verde – one of my favorites to cook. This salsa is la bomba. But don’t take my word for it. Take my video’s.
But first, here’s the complex recipe:
1 lb tomatillos
1 jalapeño pepper
1/4 tsp salt (or to taste)
1/2 cup of cilantro (optional) – not on the video, but if you like cilantro, add cilantro.
Here’s how I do it:
Another tasty looking recipe. Do you like that mini cuisinart?
I have been making a salsa with tomatillos as well, but I usually put some onion and garlic in there as well, which I roast on the stove. Actually I roast the tomatillos on the stove in a thick cast iron pan with the shells still on, which I take off after they’re done roasting. I’ve never tried peeling them before, but I’ll try that next time.
B, I like the little cuisineart. Great for sauces and smaller amounts of chopping. Your salsa sounds really good too. Onions are a nice touch for added complexity. Next time I’m in LA I expect a healthy serving.