If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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