Monday, March 23, 2015

Further Adventures In Culinary No Man's Land

A week or so ago a friend of mine treated me to some nice tamales made by the local Mexican grocery and they came with a little cupful of green salsa, which set me to thinking about green sauce and how to get me some. It's easy.

A little looking around revealed a number of recipes and it seems to be a free form sort of thing, as is most Tex Mex cooking. The key ingredient here is tomatillos-they can be acquired both fresh and canned in most grocery stores these days. Bear in mind that green chile salsa is a somewhat different thing, although tasty enough in its own right, but different.

So here you go, folks. For the tomatillos and chiles you can use fresh but they require some cooking and processing. I'm lazy.

1 11 ounce can San Marcos tomatillos, drained and coarsely chopped
1 4 ounce can La Preferida chopped green chile
1/2 large onion chopped
1 large clove of garlic, chopped or smashed
1 or 2 serrano chiles, chopped fine
ground cumin to taste
1/2 cup water

lime juice

Chop the tomatillos, onion, chiles and garlic and put them in a sauce pan with the water, cumin, and a little salt. Heat and simmer for about fifteen minutes.

Then, decant the salsa in a jar and stick it in the fridge overnight. You can now add a dash of lime juice and some chopped fresh cilantro.

You get about a pint of this salsa and it's good with the pulled pork I whipped up the other day.