Tomatillo salsa: I want to eat it all! I haven't yet had the good fortune to have too many tomatillos, but I look forward to the day when it happens. I'll delightedly rush out to buy some canning jars and savor the opportunity to use my sister-in-law's simple, brilliantly delicious and family-famous tomatillo salsa recipe. (My talented mother offered up the recipe to the collective consciousness at the blog of the charming, family-owned myownlabels website, if you're interested. What rad ladies, my mom and sis-in-law are, really.)
Happily though, I've always had just the right amount of tomatillos to make a certain amazing fresh tomatillo salsa, the recipe for which fortuitously accompanied my first handful of the sour green fruit. Thus, the arc of my relationship with tomatillos, is embedded firmly in this creamy, spicy sauce. While this is the only tomatillo salsa I've ever made, it's among the best I've ever tried, which is a testament really only to the recipe. Whenever I share this salsa, I'm always, always asked for the recipe and told this is someone's new favorite green salsa.
The real game-changer here is the avocado, which means that you'll have to eat it within a few days--not a difficult task. The sauce is flavorful, yet light, and tasty on pretty much anything, so it's never really around long enough to shift away from it's bright creaminess.
Creamy Tomatillo Salsa
1/2 dozen tomatillos, outer skins removed and washed
2-3 jalapeño or serrano peppers, whole, but with stems removed
1 small onion or 1/2 large onion, roughly diced
1 large avocado or two small avocados
juice of about 1 lime, to taste
1-2 teaspoons salt, to taste
1 bunch of cilantro, washed and roughly chopped
Combine the tomatillos and peppers in a pot and just barely cover with water.* Boil until the skins of the tomatillos burst open and allow to cool slightly while you prepare the onion, avocado, lime, and some salt, placing them all into a blender. Pour the tomatillos and peppers, along with the water they boiled in, into the blender and pureé until smooth, adding more salt or lime to taste. Once you've got the sour-salty-creamy balance is just right, add the cilantro and pulse until the dark green leaves are incorporated but not pulverized. Works best if used fresh (uncooked) to accompany just about anything; chips, rice & beans, enchiladas and chilaquiles are the first to spring to mind.
*Heat is so hard to control with fresh ingredients. If you're not the type to roll with the pepper punches, you can boil the peppers separately and add them a little at a time to the blender mixture until you get a heat that you're comfortable with.
Happily though, I've always had just the right amount of tomatillos to make a certain amazing fresh tomatillo salsa, the recipe for which fortuitously accompanied my first handful of the sour green fruit. Thus, the arc of my relationship with tomatillos, is embedded firmly in this creamy, spicy sauce. While this is the only tomatillo salsa I've ever made, it's among the best I've ever tried, which is a testament really only to the recipe. Whenever I share this salsa, I'm always, always asked for the recipe and told this is someone's new favorite green salsa.
The real game-changer here is the avocado, which means that you'll have to eat it within a few days--not a difficult task. The sauce is flavorful, yet light, and tasty on pretty much anything, so it's never really around long enough to shift away from it's bright creaminess.
Creamy Tomatillo Salsa
1/2 dozen tomatillos, outer skins removed and washed
2-3 jalapeño or serrano peppers, whole, but with stems removed
1 small onion or 1/2 large onion, roughly diced
1 large avocado or two small avocados
juice of about 1 lime, to taste
1-2 teaspoons salt, to taste
1 bunch of cilantro, washed and roughly chopped
Combine the tomatillos and peppers in a pot and just barely cover with water.* Boil until the skins of the tomatillos burst open and allow to cool slightly while you prepare the onion, avocado, lime, and some salt, placing them all into a blender. Pour the tomatillos and peppers, along with the water they boiled in, into the blender and pureé until smooth, adding more salt or lime to taste. Once you've got the sour-salty-creamy balance is just right, add the cilantro and pulse until the dark green leaves are incorporated but not pulverized. Works best if used fresh (uncooked) to accompany just about anything; chips, rice & beans, enchiladas and chilaquiles are the first to spring to mind.
*Heat is so hard to control with fresh ingredients. If you're not the type to roll with the pepper punches, you can boil the peppers separately and add them a little at a time to the blender mixture until you get a heat that you're comfortable with.
Salsa without chips? Spoons will probably do.
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