In my home, there’s always a freshly made salsa in the refrigerator. I learned the art of making authentic and delicious salsas from my husband who hails from Mexico. He also taught me to pair salsa with “whatever” else you can find to satisfy the moment’s craving. For a quick snack of tortilla chips, a taco, quesadilla, or even panini, salsa is a perfect go-with. You can also substitute salsa for dressings in salads containing chicken or fish.
Prep time: 20 minutes
Makes: 2-1/2 cups salsa
3 tomatillos (these look like green tomatoes with a dry, paperlike outer skin)
2 large vine-ripened tomatoes
1 Serrano or Jalapeno chile
1 clove garlic, crushed (optional)
Handful of cilantro (about 1/3 cup, lightly packed)
1/2 teaspoon salt
Dash ground cumin
1. Peel the outer, paper-like skin of the tomatillos; discard skins.
2. Place tomatillos, tomatoes and chile in a 3 or 4-quart pot. Cover with cold water and bring to a boil.
3. Cook on medium-high heat, uncovered, for 5 to 7 minutes or until skins of tomatoes crack and tomatoes are somewhat soft.
4. Drain and reserve 1/3 cup of cooking liquid. Let tomatillos, tomatoes and chile cool about 10 to 15 minutes (they will be warm).
5. Transfer cooked ingredients to a blender and combine with garlic, cilantro, salt and cumin.
6. Pulse-blend 5 to 8 times for a lumpy salsa. Puree for a smooth salsa.
7. Transfer the salsa to a glass or porcelain bowl. If salsa is too dense, stir in a tablespoon or two of the reserved cooking liquid. Taste and adjust seasonings.
Serve immediately or refrigerate, covered, up to 3 or 4 days.
This salsa is is also great with my Misto Peppers Frittata, omelettes, raw veggies or … whatever!
Text and Photographs ©2010 Nancy DeLucia Real