You have not had tomatillo ("green") salsa until you made your own. I know, I know - it's quite the statement, but I'm sticking to it. It's darn fresh. And bright. And gorgeous to look at. And it tastes pretty amazing, too. If this is the way to Matt's Mexican-lovin' heart, then grab me a chip, I'm ready to dig in.
***This is also terrific with scrambled eggs, on top of a salad or spooned over fish/meat, or anything else for that matter.
Fresh Tomatillo Salsa
from Rick Bayless
- 4 medum (about 8 oz total) tomatillos, husked, rinsed and quartered
- 1 large garlic clove, peeled and quartered
- Hot green chiles to taste (Rick used 2 serranos are 1 jalapeno), stemmed and roughly chopped
- 1/2 to 2/3 cup (loosely packed) roughly chopped cilantro
Combine the tomatillos, garlic, chiles and cilantro in a blender for food processor. Add 1/4 cup water and a generous 1/2 teaspoon salt. Process to a course puree; if using a blender, being blending on low, at first pulsing to get the mixture moving evenly through the blender blades. Pour into a salsa dish and think with a little more water if necessary to give the salsa an easily spoonable consistency. Taste and season with additional salt if you think necessary. Serve within the hour.
A few riffs on the salsa, per Rick Bayless: Replace or augment the cilantro with (1) lemony herbs like lemon balm, lemon verbena or a little finely sliced kaffir lime leaf, (2) finely grated citrus zest from kaffir or key limes or from lemons, or (3) unexpected herbs like basil, flat-leaf parsley, fennel fronts, mint, or hoja santa.
This is Matt's experession after eating the salsa. (Or also when looking at glass fruit. Either/or.)