Tomatillo Salsa
Robert, my late husband, mastered a few dishes but tomatillo salsa and ice cream were his crowning glories. Dearest presented both with flair and derived great pleasure watching people enjoy eating them. He always kept a container of this bright, bold salsa in the refrigerator for snacks. It was also a go-to appetizer, offered in a decorative bowl with chips on the side. Found in my award-winning cookbook, Just Cook with Sally.
Robert’s Tomatillo Salsa
Makes 2 cups
2 cups tomatillos, roughly chopped
½ white onion, peeled and roughly chopped
2 cloves garlic, cut into 3 pieces each
½ cup fresh cilantro, large stems removed and discarded
juice of 1 lime
1 jalapeño, stemmed, seeded, and roughly chopped
1 serrano pepper, stemmed, seeded, and roughly chopped
salt and pepper to taste
Directions
Place tomatillos in a mini blender, in two batches if necessary, and pulse for 30 seconds on and off. Empty into a strainer set over a bowl and let drain.
Place onion, garlic, cilantro, lime juice, and peppers in the blender and pulse until finely chopped but not puréed. Add to the tomatillos and let drain 10 minutes. Place in a bowl and taste for salt and pepper. Keep in mind that jalapeños and serranos have varying levels of heat. Every so often you get a really hot one and the only remedy is to add more of the other ingredients beginning with tomatillos. This salsa is best after it sits for a few hours for the flavors to meld. Cover and refrigerate for up to 4 days.
Sally Uhlmann’s passion for cooking led her to publish a memoir-style cookbook, “Just Cook with Sally.” She splits her time between the States and her farmhouse in Cortona, Italy, when she is not traveling the world. Sally cooks, develops recipes, and writes stories—mostly about the intersection of food, travel, and her life.
