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Friday, September 21, 2007
A recipe made because I had a pound of tomatillos from the Farmers Market and I wanted to dress up my chili. It was met with a curious response--reluctance to try something so incredibly green and then people started digging in. I riffed off this Epicurious recipe, changing a few things, like skipping the cream (I thought the consistency was fine), omitting the Anaheim and serrano chiles (I didn't have any) and adding a whole bunch of cilantro from the grocery store, instead of only a 1/4 cup (oh, to get it fresh from my yard in Puerto Rico!). I used green peppers, too, mostly because they were some more local-ness I had around. My changes, of course, make for a non-traditional salsa, but it was incredibly good.

2 large sweet onions, chopped
1 pound of tomatillos, diced
2 green peppers, diced
2 cloves of garlic
1 large bunch of cilantro, chopped
2 cups of chicken stock
1 jalapeno (add more for heat)

1. In a medium pot, add a tablespoon or so of olive oil and brown the onions.
2. Toss in the tomatillos and green peppers, giving them a stir to start drawing out the flavor.
3. Add garlic, cilantro, jalapeno and chicken stock. Simmer on low heat until reduced.
4. Toss the whole messy thing into a food processor and let it rip until the salsa is smooth.
5. I recommend serving this sauce warm, with some natural tortilla chips like Garden of Eatin' Pico de Gallo chips.

Mine ended up looking like this:
The Epicurious recipe also recommends this over salmon and eggs. I didn't try it over salmon, but I imagine making huevos rancheros would involve some of this and Lenny (the guinea pig) liked it over his eggs (see Farmer's Breakfast, Local Style). Or at least, I can imagine that a breakfast of fried eggs with Mexican cheese melted over them, refried beans and this sauce over everything would be pretty good, especially with a couple of warm, buttered tortillas on the side. It's actually a fairly healthy dip, too, being made of veggies. Even if I would have added the tablespoon of whipping cream, I think that it would still be a lot healthier than, say, a gooey cheese dip. Not that gooey cheese dip isn't amazing.

*By the way, I had my friend Evelyn try this last night. She's Mexican, so I wanted to see what she thought. She doesn't like really hot stuff, so the lack of chiles was fine with her. She thought it was pretty good. Yay!
posted by Rose @ 8:05 AM  
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Name: Starry Rose
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