This green sauce is one of the most popular table salsas in Mexico and Texas. It also makes a great sauce for green enchiladas.
1 pound tomatillos (about 13)
1/4 bunch cilantro, stems removed and leaves chopped
3 fresh serrano chiles, stemmed and chopped
1/2 cup thinly sliced scallions (about 5 scallions)
11/2 teaspoons minced garlic
1/4 cup red bell pepper, cut into 1/8 inch dice
2 tablespoons honey
1 teaspoon freshly squeezed lime juice
kosher salt to taste
Husk the tomatillos by removing the parchment-like covering on the outside. Rinse them and place them in a saucepan. Just cover them with water. Bring the water to a boil, reduce the heat, and allow the tomatillos to simmer for three to five minutes, or until they are just tender but still green in color. Remove them from the heat, drain them, and coarsely chop them in the food processor. Pour the tomatillos into a bowl and add the cilantro, chiles, scallions, garlic, bell pepper, honey, and lime juice. Mix well. Season with salt to taste. Will keep for up to a week in the refrigerator. Yield: 2 cups.
Pickled Pico de Gallo
If you use Jose’s Jalape�os (page 159 in the book) for this recipe, you’ll get a nice sweet flavor that adds a new twist to this popular salsa.
5 pickled jalape�o peppers, stemmed, seeded, and minced
1 cup diced tomatoes
1 cup chopped red onion
1/2 cup coarsely chopped cilantro leaves
1 tablespoon freshly squeezed lemon juice
kosher salt to taste
In a bowl, combine the jalape�os, tomatoes, onions, and cilantro. Add the lemon juice, salt, and mix. Serve at once or cover and hold in refrigerator for a couple of days. Yield: about 2 cups.
This article appears in August 27 • 1999 and August 27 • 1999 (Cover).