My mother always commented on the "greenness" of a taste when she added her serrano pepper to something or tasted the 'greenness' of a tomatillo sauce. Es el sabor a verde que me gusta en esta salsa, she would say. (It's the green taste that I like in this sauce).
Here is a sauce that celebrates that fresh, green taste. I recently tried it at La Posadita in San Miguel de Allende where they first roast the tomatillo, giving it a smoky flavor. It's a perfect sauce for eggs (huevos rancheros), can be added to guacamole, slathered on meat after grilling or simply eaten with totopos (chips). When the "greenness" hits your mouth, your tastebuds tremble with pleasure as the sauce mixes with the other tastes in your mouth.
Green Tomatillo Sauce
Ingredients:
1/2 lb. tomatillos (about 4 green 'tomatoes' in their husks)
1 Serrano pepper (or more if you prefer)
1/2 to 1 clove of garlic
Bunch of cilantro leaves (about 1/2 cup)
1/4 of a mid-sized onion
Ingredients:
1/2 lb. tomatillos (about 4 green 'tomatoes' in their husks)
1 Serrano pepper (or more if you prefer)
1/2 to 1 clove of garlic
Bunch of cilantro leaves (about 1/2 cup)
1/4 of a mid-sized onion
Preparation:
Brown the tomatillos on a 'comal', a stove top griddle, for about 10 minutes until you see black patches on all sides. Then remove most of the black peel.
Throw the tomatillo and the rest of the ingredients, which are raw, into the blender and liquify. Garnish with a sprig of cilantro.
Brown the tomatillos on a 'comal', a stove top griddle, for about 10 minutes until you see black patches on all sides. Then remove most of the black peel.
Throw the tomatillo and the rest of the ingredients, which are raw, into the blender and liquify. Garnish with a sprig of cilantro.
[...] the U.S., most restaurants serve a variation of salsa ranchera and sometimes salsa verde, but there are many other exquisite and nuanced salsas to explore. Diana Kennedy’s The [...]
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