Tomatillo and Weeknight Salsa Recipes

by Daisy Martinez

This is a standard salsa that you find everywhere in Mexico. Tomatillos have a natural acidic and fresh note that gives them a little sparkle. (They keep that sparkle even after they’re cooked.) Tomatillo salsa is a natural with the flavors of grilled meats, but it is a great do-ahead, have-on-hand salsa to freshen up just about anything off the grill or out of a skillet. Tomatillo Salsa RecipeMakes about 3 cups

1 pound fresh tomatillos
1/2 packed cup coarsely chopped cilantro
1 large Spanish onion (about 12 ounces), cut into large chunks (about 3 cups)
3 cloves garlic, optional
1/2 jalapeño (seeds and all if you like heat)
Juice of half a lime
Kosher or fine sea salt

Pull the husks from the tomatillos and wash them under cool water until they no longer feel sticky. Roughly chop them and put them into the work bowl of a food processor.

Add the cilantro, onion, garlic (if using), jalapeno, and lime juice to the bowl and process until smooth. Scrape the mixture into a small saucepan, season lightly with salt and bring to a boil over medium heat. Cook, stirring occasionally, until most of the liquid is boiled off and the salsa looks relish-y, about 15 minutes. Cool before using.

The sauce can be served immediately or stored in the refrigerator in an airtight container for up to 1 week. Note: if refrigerated, you may want to add a little salt and/or lime juice to the salsa before serving to bring back it’s “zing”.

Weeknight Salsa Recipe

Makes about 2 cups

2 tomatoes, seeded and chopped (about 2 cups)
1 small fresh chile of choice, such as jalapeno, seeded and minced
1 small onion, chopped
2 tablespoons chopped fresh cilantro
Juice of 1 lime
Kosher or fine sea salt

Stir the tomatoes, chile, onion, and cilantro together in a small bowl. Stir in
the lime juice and season with salt. Serve immediately or store in the refrigerator in an airtight container for up to 5 days.

http://www.ehow.com/video_12125766_salsa-two-ways.html

In association with Rachael Ray at www.rachaelray.com