Thankfully, the latest cookbook I've received to review is a book full of Tex Mex recipes, and it has a tomatillo salsa recipe perfect for my crazy lifestyle--and the perfect recipe to multiply and freeze! (You could probably can it, too, but I don't know how to tell you to do that as far as timing/processing might work.) I've adapted it to work with the amount of tomatillos I get in my CSA box from the Colvins. I also used Colvin onions and garlic! Seriously, folks, this is an easy peasy recipe. It's also not terribly spicy, despite the chipotles in it.
Easy Tomatillo-Chipotle Salsa
~slightly adapted from The Homesick Texan's Family Table
- 1 1/2 pounds fresh tomatillos
- 2 small onions
- 6 cloves garlic
- 3 cups water
- 2 chipotle chilies in adobo sauce
- salt to taste
- Remove husks from tomatillos and rinse the sticky residue off. Remove the small core and slice the fruits in half.
- Peel onions and garlic cloves.
- Dump tomatillos, onions, and garlic into a medium-sized pot along with the water. Bring to a boil, reduce heat, and simmer for about 10 minutes.
- Let cool enough to puree.
- Using a slotted spoon, put cooked tomatillos, onions, and garlic into a food processor or blender. Puree along with the chipotle chilies, adding some of the cooking water if needed to get the consistency you want.
- Salt to taste (salt definitely helps, so don't be too shy with it).
- Use right away, keep in the fridge for about a week, or freeze.
~Makes 4-5 cups.