Our guest editor this week is Pati Jinich, authority on Mexican cooking and author of Pati's Mexican Table. She'll be sharing a week's worth of recipes, choosing a Wildcard winner, answering our questions, and giving away a few copies of her book.
Today, Pati shows us how to make a salsa that adds immediate flavor and color to almost any food.
This is my house green salsa, a piquant blend of simmered tomatillos, chiles, garlic, white onion, and cilantro. The ingredients are puréed and then given a quick cook-down to thicken and deepen the flavors. Bright and smooth, the salsa goes with nearly everything: tacos, quesadillas, or sunny-side-up eggs in the morning. It can even be used as a cooking sauce for fish, chicken, shredded meat, or vegetables.
Cooked Green Salsa
Makes about 2 cups
1 pound tomatillos, husks removed, rinsed
1 garlic clove
2 jalapeño or serrano chiles, or to taste
1/3 cup coarsely chopped white onion
1 cup cilantro leaves and top part of stems
1 teaspoon kosher or coarse sea salt, or to taste
3 teaspoons vegetable oil
Photo by James Ransom