Heirloom Vegetable Archive

 

Jeff's Homepage

 

Jeff's Research

 

Jeff's CV

 

Linda's Blog

Tomatillo Salsa

Salsas need not be tomato based.  In Mexico it is common for tomatillos to be used instead.  The following, adapted from a recipe presented in Cheryl Alters and Bill Jamison’s 1995 The Border Cookbook makes a wonderful, spicy vegan salsa that will make a great addition to your next Mexican dinner.  Note that we’re using canned chipotle chiles in adobo; while it is theoretically possible to grow your own jalapenos, smoke them, and then can them in adobo sauce, in this case its just as easy to pick up a small can at your local Hispanic market. 

1 pound tomatillos, husked and washed
1 tablespoon canola oil
1 small red onion, minced
½ cup cilantro, minced
2 chipotle chiles (canned with adobo), minced
1 tablespoon white wine vinegar
½ teaspoon salt

Place tomatillos on a baking sheet and broil for 10-15 minutes, turning occasionally, until they are soft with a charred surface.  Or, roast on a grill.  Let cool.  Chop fine and place in a bowl.

Heat oil in a small skillet and sauté onion until just soft.   Transfer onions to the bowl with the tomatillos.  Stir in the remaining ingredients.  Let rest a half hour before serving to allow the flavors to meld.

Archive

Copyright Statement