Raw Tomatillo Salsa

By Rick Bayless

Makes 1.5 cups

Ingredients:

4 medium (about 8 ounces total) tomatillos, husked, rinsed and quartered
1large garlic clove, peeled and quartered
Hot green chiles to taste (I like 2 serranos or 1 jalapeno), stemmed and roughly chopped
1/2 to 2/3cup (loosely packed) roughly chopped cilantro
Salt

Directions:

  1. Combine tomatillos, garlic, chile and cilantro in a blender jar or food processor.
  2. Add 1/4 cup water and a generous 1/2 teaspoon salt.
  3. Process to a coarse puree.
  4. If using a blender, begin blending on low, at first pulsing to get the mixture moving evenly through the blender blades.
  5. Pour into a salsa dish and thin with a little more water if necessary to give the salsa an easily spoonable consistency.
  6. Taste and season with additional salt, if you think necessary.
  7. Serve right away.

Peach Salsa

Ingredients:

fresh peaches (top quality, farmer’s market preferable)

onions

jalapenos

pinch asafoetida (hing)

salt

pepper

lemon juice (fresh)

Directions:

Peel and dice peaches. Don’t lose the great juice!

Peel and dice onions.

Dice jalapenos.

Mix peaches, onions and jalapenos in bowl.

Add salt, pepper, and lemon juice to taste.

Add pinch hing. Mix well.

Enjoy!

Tomatillo Salsa

Ingredients:

1 tomatillo
salt
lemon juice
black pepper
1/2 small onion, chopped

Directions:

1. Dehusk tomatillo. Wash well. Rub with oil. Put in oven 425 F for 30 min until brown. Let cool. Peel off skin. Chop.

2. Add chopped onion.

3. Add salt, lemon juice and black pepper to taste.

4. Once complete, let sit a few hours to develop the taste.

Enjoy!

Note WOW!!! Quadruple the recipe next time!