So tomatillos came in the farm table box this past week and I was so excited to find something I could create with them. I am no stranger to tomatillos — you may recall these Pork and Tomatillos Tacos from last October. Since we were heading out to a couple of parties this past weekend, I decided I wanted something really authentic to Mexico.
With a quick search I came across this interesting article — Real Deal Tomatillo Salsa: From JJ Goode in Brooklyn and quickly said, hello flavor!
- 5-6 tomatillos husked and rinsed
- 8 dried arbol chiles, stemmed and wiped clean.
- 2 chipotle chiles, stemmed and wiped clean.
- Large garlic head, about 12 cloves, separated and peeled.
- 10 whole allspice berries.
- 1 whole clove
- 1t kosher salt.
Broil the tomatillos 8 inches from the element or gas on a foil lined sheet until browned and softened, turning once halfway through the cooking time, about 25 minutes. Remove and allow to cool to room temperature.
Heat a skillet on the stove and add the dried chiles and garlic, pressing down on the chilis to brown and blacken in spots while turning the garlic. Remove the chilis after 3-5 minutes, allowing the garlic to continue to brown for up to 8 minutes. I did add a tablespoon of olive oil during the pan frying process which worked for me.
Next add all of the ingredients to a food processor and blend until smooth. All of the chilis, berries, and tomatillos will be blended and you will still see the seeds. Add salt to taste.
At this point I tasted the dip and felt that a tablespoon of white vinegar and juice from half of a lime was needed to tame the heat somewhat (your preference).
Served with warm high quality tortilla chips, I have to say for the folks who like a little spice — this was an immediate hit! I was so impressed with this dish and its authentic flavors that I am excited to to try the other recipes in this cookbook titled Truly Mexican: Essential Recipes and Techniques for Authentic Mexican Cooking! It really was that good.
E.A.T. local E.A.T. well