Monday, June 30, 2008

roasted tomatillo salsa

i love snacking...and one of my favorite snacks is chips and salsa. trouble is, i have a low tolerance for heat in recipes. i mean, i eat them, and enjoy them, but they tend to burn my tongue so much that i can't taste what i'm eating. i long ago discovered that i prefer "flavorful" to "hot".
this salsa is a little of both, and if you want to kick it up some, using a few more peppers will do just that. i've adapted this from the black bean tostados with roasted tomatillo sauce from the october 2006 issue of gourmet. most of the ingredients are the same, however, the process is much easier, and therefore, more practical.

8 tomatillos, husked and sliced in 1" chunks
3 serrano chilies (use more if you like more spice), seeded and roughly chopped
6 cloves of garlic, roughly chopped
one large sweet onion, roughly chopped
olive oil
salt and pepper

preheat your oven to 400 degrees. place all ingredients on a baking sheet and liberally coat with olive oil, and then salt and pepper to taste.
bake in the oven for about 15 minutes, then remove and stir. return to the oven and cook for about 5 more minutes. you want the tomatillos to begin to break down, and the onions to caramelize.
remove from the oven and place all ingredients into a food processor, whiz up until the texture you prefer, and then chill. this will probably keep in the refrigerator for about a week...but it's so good that i'm sure it wont be around that long anyway!

i'm always antsy about "adapting" a recipe...i mean, how much do you have to change something before you can call it your own? i think anyone who has read the "proper" directions for this will agree that it's different enough.
this salsa is slightly sweet because of the tomatillos and the most beautifully vibrant green would be a nice alternative to the standard jarred red salsa at your next get together.

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