Raw Tomatillo Salsa (September 4, 2010)

it’s no secret that carla and i are obsessed with rick bayless’s mexican food. the catch usually is that his recipes tend towards the complicated, work-intensive side. and while they usually pay off, sometimes you want something easy. i wanted an easy salsa to make with some pork carnitas i was making this weekend, and bayless obliged. this is as easy a recipe as you can find in bayless’s catalog:


Raw Tomatillo Salsa
Salsa Cruda de Tomate Verde

Makes 1 1/2 cups

Recipe from Season 7 of Mexico – One Plate at a Time

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

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

i made this one pretty much exactly as the recipe called, using the 2 serranos as my peppers. it’s a great, easy salsa, with good heat and a nice bit of light sweetness from the raw tomatillos. i might go a little easier on the water, as i think there’s a touch too much, but other than, simple and perfect.


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