Tuesday, July 17, 2012

Recipe: Roasted Tomatillo Salsa with Dried Chiles


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!


Ingredients:
  • 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

2 comments:

  1. This sounds really interesting--I love the standard tomatillo salsa verde, but I don't think I've ever heard of a salsa with allspice before! Must try.

    ReplyDelete
    Replies
    1. Thanks Eileen it really was a world of flavor let me know what you think.

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