We love the acid bite of raw tomatillos in this quick, uncooked sauce. Use it to counter rich, creamy dishes like tamales, or with any simply grilled fish. (See the book for information about tomatillos, the green fruit that resembles a tomato.)
This salsa keeps in the refrigerator, in a covered container, for about 3 days.
Special tool: Blender or food processor
Preparation time: 10 minutes
Yield: 2 cups
3/4 pound tomatillos, stemmed, husked,
the stem scar cut out, and cut into quarters
3 serrano chiles, stemmed,
seeded, and coarsely chopped
1/3 cup cold water
1 bunch scallions, white and light green
parts, coarsely chopped (about l cup)
1 large bunch cilantro leaves and
tender stems, roughly chopped (about 1/2 cup)
1-1/2 teaspoons salt
Place the tomatillos, chiles, and water in a blender or food processor. purée just until chunky. Add the scallions, cilantro, and salt and purée about 2 minutes longer, or until no large chunks remain.
For a mellower version of tomatillo salsa, try roasting the tomatillos, chiles, and scallions under the broiler until blackened, about 5 minutes. Then place the roasted items in a blender or food processor with the remaining ingredients and purée.
Mexican Cooking for Dummies
By Susan Feniger and Mary Sue Milliken
IDG Books, 1999
Recipe reprinted by permission.
This page created May 2000
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