Like Salsa Ranchera, cookbook authors Diana Kennedy and Rick Bayless cook the bright green chili sauce after roasting the tomato, garlic and chili pepper.
I prefer to leave the salsa uncooked when serving it next to fried tortilla chips or raw vegetables. If desired, heat two tablespoons vegetable oil in a skillet over medium-high heat. Saute the onion until soft, then pour tomato mixture in and cook until slightly reduced and thickened, about eight minutes.
Click to read my three-part series on "My salsa journey."
Use the cooked version of the salsa as the basis for a rich chili verde with stewed pork butt.
2 pounds whole tomatillo with husk removed
3 cloves garlic
4 serrano chili peppers
2 tablespoons vegetable oil
1 medium white onion, chopped
1/4 cup chopped cilantro
1/2 teaspoon kosher salt
Roast or broil tomatillos, garlic and peppers until slightly charred. Cool and place in food processor bowl. Pulse several times to create a slightly chunky sauce. Add onion, cilantro and salt. Adjust seasoning.
Yield about 1 quart.
Use the sauce the basis for a rich chili verde with stewed pork butt.
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