Recipe: tomatillo recipes

ROASTED TOMATILLO-CHIPOTLE SALSA (SALSA DE CHILE CHIPOTLE Y TOMATILLO)

Recipe By :Rick Bayless

4 chipotle pepper -- en adobo
3 large garlic clove -- unpeeled
8 ounces tomatillo, whole
1/2 teaspoon salt
1/4 teaspoon sugar -- optional

1. Set an ungreased griddle or heavy skillet over medium heat. If using dried chiles, break off their stems. Toast the chiles a few at a time. Set them on the hot surface, press flat for a few seconds with a metal spatula (they'll crackle faintly and release their smoky aroma), then flip, and press down to toast the other side. Transfer the toasted chiles to a bowl, cover with hot water, and let rehydrate for 30 minutes, stirring regularly to ensure even soaking. Pour off all the water, and discard. If using canned chiles, simply remove them from the adobo sauce in which they are packed.

2. On a heavy, ungreased skillet or griddle over medium heat, roast the unpeeled garlic, turning occasionally, until blackened in spots and soft, about 15 minutes. Cool, slip off the papery skins, and chop roughly.

3. Heat broiler. Place the tomatillos on a baking sheet, and place in broiler about 4 inches from heat. When, after about 5 minutes, the tomatillos have blistered, blackened, and softened on one side, turn them over, and roast on the other side. Cool completely on the baking sheet.

4. Scrape the tomatillos (and any juices that have accumulated around them) into a molcajete, food processor, or blender, and add the rehydrated or canned chiles and garlic. Combine until everything is thick and relatively smooth. For a chunkier alternative, scrape the tomatillos and juices into a molcajete, food processor, or blender, and add the garlic. Combine until everything is coarsely pur ed. Chop the chiles into tiny bits, then stir them into the tomatillo mixture. Transfer salsa to a serving bowl, and add enough water to give the salsa an easily spoonable consistency, about 3 to 4 tablespoons. Season with salt, and add sugar if you want to soften its tangy edge

Salsa Verde (Green Sauce)

Recipe By :"MEXICAN COOKING" by Barbara Hansen

2 jalapeno chiles -- roasted & peeled
(or other small hot chiles)
(use up to 4 chiles)
1 lb fresh tomatillos --
OR 1-3/4 cups canned tomatillos
5 sprigs fresh cilantro
1 clove garlic -- peeled
salt

Remove stems from chiles; do not remove seeds. Set chiles aside. Remove
dry paper like skins from tomatillos. If using fresh tomatillos, place in
a medium saucepan. Add cold water to cover. Bring to a boil; drain. If
using canned tomatillos, drain.

Place chiles, tomatillos, cilantro sprigs and garlic in a blender or food
processor. Blend until finely ground. Turn into a medium bow;. cover and
refrigerate overnight. Before serving, add salt to taste. Makes 2 cups.

Serve with soft tacos or burritos and as a dip for corn chips. Great on
just about anything - so easy, too! I haven't made it in a long time, but
remember it as really tasty (and my notes in my cookbook confirm that).

"MEXICAN COOKING" by Barbara Hansen, pg 36, HP Books, ISBN 0-89586-038-4
(This is one of my favorite cookbooks.)