Nika's Culinaria - Eat With Your Eyes

(Tomatillo en macro © 2006 Nika)

I am working myself up to making a tomatillo salsa with these lovely tomatillos that I shot today as well as the jalapenos shown here. These are our organic homegrown jalapenos that are starting to ripen!


(More tomatillos © 2006 Nika)


(Red Jalapeno © 2006 Nika)


(One last tomatillo © 2006 Nika)

I am thinking about this recipe by Rick Bayless.

Salsa Verde: Green Tomatillo Salsa

Recipe courtesy Rick Bayless. From Mexico One Plate At A Time


Ingredients:
8 ounces (5 to 6 medium) tomatillos, husked and rinsed
Fresh hot green chiles, to taste (roughly 2 serranos or 1 jalapeno), stemmed
5 or 6 sprigs fresh cilantro (thick stems removed), roughly chopped
Scant 1/4 cup finely chopped onion
Salt

Directions:

For the All-Raw version: Roughly chop the tomatillos and the chiles. In a blender or food processor, combine the tomatillos, chiles, cilantro and 1/4 cup water. Process to a coarse puree, then scrape into a serving dish. Rinse the onion under cold water, then shake to remove excess moisture. Stir into the salsa and season with salt, usually a generous 1/4 teaspoon.

For the Roasted version:

Preheat a broiler.

Roast the tomatillos and chiles on a baking sheet 4 inches below a very hot broiler until darkly roasted, even blackened in spots, about 5 minutes. Flip them over and roast the other side, 4 to 5 minutes more will give you splotchy-black and blistered tomatillos and chiles. In a blender or food processor, combine the tomatillos and chiles, including all the delicious juice that has run onto the baking sheet. Add the cilantro and 1/4 cup water, blend to a coarse puree, and scrape into a serving dish. Rinse the onion under cold water, then shake to remove the excess moisture. Stir into the salsa and season with salt, usually a generous 1/4 teaspoon.

I will post back when I settle on a recipe and share the end results.

Books of Note: