Because People Like to Say “Salsa”June 14, 2010
I think Rick Bayless ought to hire the Mouse House Kitchen as his PR company, considering the amount of good publicity we give him. And here we go again. At the request of a party host to bring “chips and salsa” to his house this weekend, I made two Bayless salsas that are sure to impress anyone. They are so easy to make, and they both use almost identical ingredients, but the end results are quite different in both color and flavor. The fresh tomatillo salsa takes about 5 minutes to make, and the spiciness can be adjusted – just scrape off the seeds and veins from the jalapeno if you want a mild salsa. It will still be very flavorful and delicious. The smoky chipotle salsa is spicy, but it’s also a cinch to make in very little time. What follows is the shopping list for what you’ll need for both salsas – the individual recipes will tell you how much of each to use for each salsa. Serve with tortilla chips or warm tortillas. Enjoy!
1 lb. (about 8 medium) tomatillos, husked and rinsed
3 cloves garlic, peeled
1 jalapeno, stemmed and chopped
½ cup fresh cilantro
½ cup water
2 canned chipotles in adobo sauce
1 tsp. salt, divided
Fresh Tomatillo Salsa
Chop ½ lb. (about 4 medium) tomatillos into quarters. Place the tomatillos, 1 garlic clove, jalapeno, cilantro and ½ tsp. salt into a blender or food processor. Pulse until coarsely pureed. Add a little water if too thick. Use within one hour.
Smoky Chipotle Salsa
Heat a non-stick skillet over med-high heat. Cut ½ lb. (about 4 medium) tomatillos in half. Place tomatillos cut-side down in skillet with 2 cloves garlic, and cook until well-browned, about 3-4 minutes. Turn tomatillos and garlic over and brown other side, another 3-4 minutes. Scoop tomatillos and garlic into a blender or food processor, along with chipotles, ½ tsp. salt and water. Pulse until blended, transfer to serving bowl and let cool. Eat!