Looks good. I like these as a base. Arbol and Pasilla (Chili Negro) are my favorites, but I also (very much) prefer tomato-based salsas. That’s just me. Consider adding some salt, black pepper and chipotle for a spin on this. Guijillo if you want really, really red!
tardigrsde
I wanted to start the year with some newly made salsa, so I decided to use up some of my canned tomatillos plus what I had in the fridge and pantry.
Ingredients:
2 – 27oz cans tomatillos
8 chile de arbol
1 Pasilla de Oaxaca chile
1 slightly wrinkly jalepeño from the fridge
3 cloves of garlic
1/3 white onion
The cookery:
I drained one can of the tomatillos.
I added some avocado oil to a big skillet and then toasted the dried chiles until they just changed color and became fragrant. The arbols took about a minute. I put the chiles aside and poured some boiling water over them.
I charred jalepeño and onion in the same oils as the dried chiles. When sufficiently charred, I set them aside.
I put the drained tomatillos in the same pan and attempt to give them a bit of a sear. I was NOT very successful in that attempt.
I dumped all the ingredients the re-hydrated peppers the onion and the garlic (raw) into the Vitamix with about 1/2 the tomatillos and pulsed until the peppers were mostly broken down.
I added remaining tomatillos into the blender and blended low and slow until it achieved the texture you see in the pictures. I added some reserved tomatillo water and dried pepper water as needed to get things nice and smooth.
The next day it was a bit too piquant for my desire at the moment when tasted from a spoon. I eventually decided to add my last can of tomatillos to it after blending them.
The day after that I salted to taste and added about 2 tablespoons of lime juice to round out the flavor.
All in all, I think this is one of my better creations…. Even with the canned ingredients is tastes fresh (a bit fruity) with a nice lingering (if modest heat).
Happy New Year’s to all and may all your salsas be bright and tasty.
2 Comments
Looks good. I like these as a base. Arbol and Pasilla (Chili Negro) are my favorites, but I also (very much) prefer tomato-based salsas. That’s just me. Consider adding some salt, black pepper and chipotle for a spin on this. Guijillo if you want really, really red!
I wanted to start the year with some newly made salsa, so I decided to use up some of my canned tomatillos plus what I had in the fridge and pantry.
Ingredients:
2 – 27oz cans tomatillos
8 chile de arbol
1 Pasilla de Oaxaca chile
1 slightly wrinkly jalepeño from the fridge
3 cloves of garlic
1/3 white onion
The cookery:
I drained one can of the tomatillos.
I added some avocado oil to a big skillet and then toasted the dried chiles until they just changed color and became fragrant. The arbols took about a minute. I put the chiles aside and poured some boiling water over them.
I charred jalepeño and onion in the same oils as the dried chiles. When sufficiently charred, I set them aside.
I put the drained tomatillos in the same pan and attempt to give them a bit of a sear. I was NOT very successful in that attempt.
I dumped all the ingredients the re-hydrated peppers the onion and the garlic (raw) into the Vitamix with about 1/2 the tomatillos and pulsed until the peppers were mostly broken down.
I added remaining tomatillos into the blender and blended low and slow until it achieved the texture you see in the pictures. I added some reserved tomatillo water and dried pepper water as needed to get things nice and smooth.
The next day it was a bit too piquant for my desire at the moment when tasted from a spoon. I eventually decided to add my last can of tomatillos to it after blending them.
The day after that I salted to taste and added about 2 tablespoons of lime juice to round out the flavor.
All in all, I think this is one of my better creations…. Even with the canned ingredients is tastes fresh (a bit fruity) with a nice lingering (if modest heat).
Happy New Year’s to all and may all your salsas be bright and tasty.