We love to make salsa verde at our house, but considering the prices we have to pay sometimes for tomatillos in Vancouver, it isn't made as often as we like. That said, when we see a good price on tomatillos, we make an occasion for it. When you aren't familiar with it, you may get fooled into thinking that it's in some way tricky or a very particular recipe, but it's really easy and always makes your guests happy - especially your expat Latin friends - they're probably homesick for it. Since Carla and I brought Isabella down to Mexico City this Christmas to meet the Mexican side of the family, it was no surprise that it was a matter of hours before we were making a batch of this in Abuela Luz's kitchen. The recipe here is what we made, but hey, it's salsa, once you've done it once, go ahead and wing it.
You will need:
14 tomatillos
2 cloves garlic
1 jalapeño pepper
1 Serrano pepper
1/8 large white onion
to taste kosher salt
Method:
- peel and wash the tomatillos
- smash the garlic
- place a cast iron pan (we actually used a comal) on the stove and get it hot
- place all the ingredients in the pan and scorch them all over
- transfer everything to a blender and blend
- season with salt
- serve
No comments:
Post a Comment
Impressions, thoughts, comments? Let me know.