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The title of this we(blog) is a response to the snarky and mildly offensive attitude of some Los Angeles county beach community residents, namely, that There Is No Life East Of Sepulveda.

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Saturday, February 11, 2012

Salsa Verde, Mexican style

This recipe is based on a common Mexican salsa verde.

INGREDIENTS
  • 8 oz tomatillos, husked and rinsed
  • 1/2 small WHITE onion, finely diced
  • 4 jalapeƱo or serrano chiles, stem on, or more to taste
  • 1/4 cup minced cilantro
  • 1/2 teaspoon kosher salt or to taste
  • 4 cloves garlic, in husk
  • Lime juice (strictly optional)
  • 1/4 cup water
PREPARATION

- Place the tomatillos, garlic cloves and chiles into a cast iron skillet lined with aluminum foil. Roast on medium heat until one side is brown, then turn and roast the other side. Remove the ingredients from the skillet and cut the handles, er, stems off of the chiles.

- Remove the husks from the garlic and cut off the tough stem end if present. Cut the chiles into quarters and the garlic cloves and tomatillos in half.

- Place all of the ingredients into a blending jar and blend until ‘medium’ smooth; a few lumps for texture are just fine. Cool in a non-reactive bowl in the fridge for a few hours minimum. If the consistency is too jelly like, thin with a little more water.

- Add lime juice only if the tomatillos aren’t tart enough.

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