Monday, September 14, 2009

tomatillo salsa (raw salsa verde)

Having signed our lease at the end of August, we are still in the process of unpacking and procuring furniture. While the kitchen island is en-route from Boston, I've become very accustomed to preparing every meal with about 15 square inches of counter space. Particularly challenging? Last night's tomatillo salsa.

Tomatillo salsa is traditionally blended, whether it's roasted or raw. Our currently ill-equipped kitchen doesn't allow room for a food processor, but luckily, G. is a whisking/vegetable mashing extraordinaire. Black bean burgers, mashed potatoes, red velvet cupcake batter bowls all get handed off to her. She pulverized our tomatillos in about three minutes flat.

A note about tomatillos, if you've never used them before... (which I hadn't until last week). When choosing them, you're looking for a slightly sour/tangy smell and a distinct firmness. If they're soft, they've gone bad. When you get them home, peel the husks and scrub away the sticky film.

If, like me, you are without a blender or food processor, dice your tomatillos as small as possible. Then, pile them together and rock your knife back and forth over and over and over until the juices begin to release and the seeds are dislodged from the flesh. At this point, transport the tomatillos to a medium-sized mixing bowl, squeeze in the juice of half a lime, and take to the whole thing with a potato masher or the back of a wooden spoon. Work the tomatillos until they are soupy and no chunks remain. Then, proceed with the salsa!

Tomatillo Salsa (Raw Salsa Verde)

5 - 6 tomatillos, diced then pulverized (or, if you're luckier than me, processed in a blender)
juice of 1 lime
3 medium, firm roma tomatoes (or other smaller variety), diced
1 small red onion, fine dice
1 dried red chili, diced very fine
1 medium-sized, medium-heat chili, diced (with or without seeds, your call)
full handful cilantro, chopped well
s/p to taste

Combine all ingredients and mix well. (If you prefer a more traditional salsa verde texture, throw everything in a food processor and pulse until you reach your desired consistency.) The flavors will meld and develop the longer this is allowed to sit, and it tastes amazing the next day.

No comments:

Post a Comment