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This is a great all-purpose salsa; delicious as a condiment with chips and veggies, spooned on top of eggs,
pureed and used as a marinade, you name it.
12 tomatillos
12 Roma tomatoes
7 or 8 garlic cloves
5 or 6 chiles (or more! if you like heat) from canned chipotle chiles in adobo sauce
1 cup of cilantro (more or less), chopped fine
1 Tbs. honey
salt, to taste
Juice of one lime
Peel and wash, then dry roast the tomatillos, along with the cherry tomatoes, in a skillet, about 5-6 minutes;
then flip and roast the other side. Dry roast the garlic cloves (in their paper skins) in a skillet. This takes
about 15 minutes for them to get nice and soft. When everything is done, remove the paper skin from the garlic,
chop and/or dice everything until they are a manageable size, then grind all the ingredients in a mortar and pestle
for use as a condiment, or toss into a blender and puree for use as a cooking sauce. Add a little water, if neccesary,
and blend until you reach the desired consistency. You can always add raw or grilled onion too. If you use raw
onion, be sure and chop it up and give it a little cold water bath first, so you won't be tasting them several
hours later.
Since I first developed this recipe, I have found one option that you may want to try, adding a can of black beans
to the mix. I rinse the beans in a colander first to rid them of all the liquid they are packed in, and add a little
more cilantro, garlic, and chipotle chiles to balance out the flavors.
Salsa and chips have probably become the most popular appetizer in the US today. Of course, being a potter and
a serious salsa eater myself, I make a tray that works well for serving chips, and cool little salsa bowls.
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