Tuesday, August 11, 2015

roasted tomatillo salsa.

People with garden's enjoy giving Tyler and I whatever overflow they have (clearly they are aware there is a cook in our home).  So far we've been lucky to receive zucchini, green beans, basil, rhubarb, and most recently habaneros.  Tyler came home with the three habaneros in a zip-lock bag and a warning that they were hot.

Of course I decided there was no way they were going to be as hot as the recipient stated.  Which is why all three went into the tomatillo salsa I made yesterday.   

The resulting salsa was a slow burn kind of salsa.  Not a bad thing but maybe not for everyone (which is why I suggest one or 2 habeneros in the recipe below unless you like a slow burn and then by all means add 3).  The salsa itself is bright and flavorful (in season tomatillos and cilantro will do that).  Perfect on a tortilla chip as an afternoon snack as well as on steak tacos for an epic summer dinner.  

Roasted Tomatillo Salsa
Recipe adapted from Rick Bayless

Servings:  1 cup

8 – 10 ounces (3 to 4 medium) tomatillos husked and rinsed
Fresh hot chiles (1 or 2 serranos or 1 jalapeno or 1 – 2 habaneros), stemmed
2 large garlic cloves, peeled
6 sprigs of fresh cilantro (thick bottom stems cut off), roughly chopped
1 small white onion, finely chopped
Juice of ½ a lime

Roast the tomatillos, chile(s), garlic, and onion on a rimmed baking sheet 4 inches below a very hot broiler, until blotchy black and softening (they’ll be turning from lime green to olive), about 5 minutes.

Flip them over and roast the other side. Cool, then transfer everything to a blender, including all the delicious juice the tomatillos have exuded during roasting. Add the cilantro and lime, then blend to a coarse puree. Taste and add salt as necessary.  Eat with abandon.     

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