Monday, February 3, 2014

Tomatillo salsa

To commemorate the Denver Bronco's record-breaking fifth super bowl loss, I have invented the following salsa.

Cover with boiling water in a bowl

about 1lb of tomatillos, husks removed.
(3) big jalapeños

Let sit five minutes. This step is designed to remove any bitter flavors in the skins. You can skip it if you are unscrupulous.

Cut the seeds and veins out of two of the jalapeños, and the stem off of all of them. This step is designed to get more jalapeño flavor without making the salsa too hot. You can skip it if you don't care how hot the salsa gets.

Place jalapeños and tomatillos in a small stock pot with

1/2 med. onion
(2) cloves garlic, crushed
1 t salt
1 T oil
about 1/2 c boiling water (i actually don't know how much water i used when i made it)

simmer over med-low heat for 45 minutes.

set a coarse-meshed sieve over a bowl. remove with a slotted spoon, and then using a pestle, mash the tomatillos and the one jalapeño with seeds in it through the sieve. the purpose of this step is to remove the seeds but keep all of the pulp and fiber, which has flavor. you could use a food mill for this step if necessary. you could also skip this step entirely but then i no longer warrant the results.

place the jalapeño-tomatillo puré back in the stock pot. add:

2 T olive oil
2 t vinegar

blend it all with an immersion blender. i introduced this step because the salsa was too thin when i made it. it turned out to improve the flavor and texture. i was going to add vinegar anyways to balance the tomatillos.

it should be smooth and glossy and somewhat thin for salsa. adjust the salt as necessary.