Tomatillo Salsa

We have more tomatillos than I know what to do with.  No joke, we have huge bowls on the counter, plus both drawers in my fridge are full.  They aren’t lasting on the counter and I hate to waste them, so what’s for dinner?  Tomatillo something.

Thursday night Eddie and I had a date at Mezcaleria Oaxaca on Queen Anne, the sister restaurant to Carta de Oaxaca.

A side note: they have the best Pork Mole I’ve ever had in my life.  Family members back home compile numerous spices and ship them in a 25Lb package.  Once in the States, their mother stews and stirs the mole until perfection.  It’s unbelievable.  Sometimes I get the beans instead of rice on the side and sop it all up with house-made tortillas.  It sounds like too much sauce, but no.  It’s just enough.

The idea was clear at dinner, I’ll whip up some tomatillo salsa.  Work has been crazy busy lately and I’ve been cooking just enough to get by (apricot chickpea salad anyone?).  Salsa could work aaannnnndddd we had a house warming party Saturday night, so I could make a big batch and unload some on them.  Decision made, now to the kitchen.

This is Rick Bayless’ recipe.  I didn’t add water, but did add a teaspoon of honey because my batch was a touch sour.  Also, I broiled the tomatillos and garlic for 10 minutes on each side, but I think mine were larger than Rick has specified.

Makes 1 cup:

3-4 medium sized tomatillos, husked and rinsed
Fresh hot green chiles to taste (1-2 serranos or 1 jalapeno), stemmed
2 large garlic cloves, peeled
6 sprigs of fresh cilantro (thick bottom stems removed) roughly chopped
1/4 small white onion, finely chopped
salt

Roast the tomatillos, chile(s) and garlic on a rimmed baking sheet 4″below a very hot broiler, until blotchy black and softening, about 5 minutes.  Flip them over and roast the other side.

Cool, transfer everything to a blender, including juices from roasting pan.  Add cilantro and 1/4 cup water (optional), then blend to a course puree.  Scoop into a serving dish.  Rinse the onion under cold water, shake to remove excess moisture, and stir into the salsa.  Season with salt, usually 1/2 teaspoon.



Find the best Mole in Seattle at Mezcaleria Oaxaca:
http://www.mezcaleriaoaxaca.com

Find other Rick Bayless recipes at: 
http://www.rickbayless.com

Keywords: Rick Bayless, tomatillo salsa, Carta de Oaxaca, Mezcaleria Oaxaca, date night ideas, Pork Mole

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