The Tex-Mex Cookbook

A recipe excerpt by Robb Walsh

Fri., Aug. 27, 2004

Salsa Verde

24 tomatillos, husks removed

6 serrano chiles, stemmed and seeded

1/2 medium onion

4 garlic cloves

Salt

Made with tomatillos instead of tomatoes, this sauce has a refreshing tartness. It makes a great enchilada sauce and is also used in Chicken Tamales with Salsa Verde. Refrigerated, it's also a classic Tex-Mex table sauce.

MAKES ABOUT 3 CUPS

Boil the tomatillos, chiles, onion, and garlic in a large saucepan in enough water to cover for 15 minutes or until they are softened. Reserve a cup of the cooking water. Allow the cooked vegetables to cool, then puree in a blender until smooth. The sauce should be quite liquid; add a little of the cooking water if it is too thick. Salt to taste.

VARIATION

Green Table Sauce:

Chill in the refrigerator and add 2 tablespoons chopped fresh cilantro just before serving.

NOTE:

You can leave the seeds in the serranos for a much hotter sauce.

Smoked Tomato Salsa

3 tomatoes, quartered

1/2 onion, sliced in rings

2 jalapeño chiles, halved lengthwise

1 tablespoon fresh lemon juice

1/2 cup chopped fresh cilantro

Salt

By the time the fajitas are done, the coals are perfect, but there's nothing left to cook. Well, here's a recipe that's designed to take advantage of those leftover coals. Smoking tomatoes is a great alternative to roasting them in a comal or in the oven. And smoked tomatoes are really outstanding in salsa. I put the tomatoes and peppers on the grill while I'm eating dinner, and then make salsa while I'm cleaning up. It tastes great with the leftovers the next day.

MAKES 2 TO 3 CUPS

Place the tomatoes, onion, and jalapeños on a hot grill, a good distance from the direct fire, and let them smoke for at least 15 minutes, turning several times. Remove the skin from the tomatoes and transfer the tomatoes, onions, and jalapeños to a food processor. Add the lemon juice and puree until chunky, about 30 seconds. Transfer to a bowl and add cilantro. Salt to taste. This will keep in the refrigerator for up to a week.