Tomatillo Salsa
Salsas need not be tomato based. In Mexico it is common for tomatillos to be used instead. The following, adapted from a recipe presented in Cheryl Alters and Bill Jamison’s 1995 The Border Cookbook makes a wonderful, spicy vegan salsa that will make a great addition to your next Mexican dinner. Note that we’re using canned chipotle chiles in adobo; while it is theoretically possible to grow your own jalapenos, smoke them, and then can them in adobo sauce, in this case its just as easy to pick up a small can at your local Hispanic market. 1 pound tomatillos, husked and washed Place tomatillos on a baking sheet and broil for 10-15 minutes, turning occasionally, until they are soft with a charred surface. Or, roast on a grill. Let cool. Chop fine and place in a bowl. Heat oil in a small skillet and sauté onion until just soft. Transfer onions to the bowl with the tomatillos. Stir in the remaining ingredients. Let rest a half hour before serving to allow the flavors to meld. Archive |
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