Tuesday, March 25, 2008

Salsa Verde from Grady Spears

Picked up an abundance of produce at Saraga the other day including tomatillos. (It's Dan Dunville's fault -- I keep craving that salsa verde he uses for the black beans, eggs and tortilla dish on his brunch menu.) So, here's the Salsa Verde I made yesterday from Grady Spears. Thank the gods for food processors. Took it to a girl's night dinner last night. Make this a day ahead! It was good yesterday but is spectacular today.

Salsa Verde from A Cowboy in the Kitchen: Recipes from Reata and Texas West of the Pecos by Grady Spears (1998, Ten Speed Press)

*1 lb of tomatillos (he says about 13, I used about 10 but could have used a few more)
*1/4 bunch cilantro, stems removed, leaves chopped. (If you do this, you'll use the entire bunch)
*3 fresh serrano chilis, stemmed and chopped (to taste, obviously)
*1/2 cup thinly sliced scallions (about 5 scallions) (I used 2 bunches of strong green onions and didn't slice them but just threw them in the food processor with everything else)
*1 1/2 tsp minced garlic
*1/4 cup red bell pepper, cut into 1/8 inch dice (I used orange, and also just tossed it into the food processor)
*2 tbsp honey
*1 tsp freshly squeezed lime juice (I used a bit more once I really got to tweaking this)
Kosher salt to taste

* Husk the tomatillos by removing th parchment-like covering on the outside.

* Rinse them and place in a saucepan.

* Just cover with water and bring to a boil, reduce the heat, and allow them to simmer for 3-5 minutes, or unti they are just tender but still green in color.

* Remove from the heat, drain and coarsely chop in a food processor.

* Pour the tomatillos in a bowl and add the cilantro, chiles, scallions, garlic, bell pepper, honey, and lime. Mix. Season with salt. Will keep in the fridge for up to 1 week. (Makes about 2 cups.)

The honey helps hold the heat but you can adjust as needed. This salsa just screams for sliced avocados and fresh tangy tomatos on crispy chips. It would be terrific on just-fried tortillas or even oven baked wonton wrappers. Melds in the fridge overnight so make ahead.

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