Summer. Salsa. Easy.
Put on chips. Put over beans. Put in burritos.
(Eat straight out of jar.)
- 6 tomatillos
- 2 or 3 tomatoes
- 2 Tbsps olive oil
- 1/2 tsp cumin
- Red pepper flakes
- 2 large cloves garlic
- A bell pepper
- 1 large onion, or two small ones.
- 1/2 cup cilantro
- 5 leaves of fresh sage (probably 2 tsp)
- Do you have Mexican tarragon, oregano or basil? Why not toss some in!
- 1 lime
- salt & pepper
Note: the ingredients here are all measured by eye. This is not rocket science; it’s salsa. If it tastes right, do it.
First, heat a little oil in the pan over medium-high heat. Peel the papery stuff off the tomatillos and scrub ’em. While you do this, toss the cumin seeds and pepper flakes in the pan, toast until they darken (about 30 seconds). Add the tomatillos until they start to blacken on one side. Don’t turn them – you kind of want them overdone on one side and underdone on the other side. Add whole garlic cloves. After two minutes or so, toss in a coarsely chopped tomato or two. By the time the tomatoes are soft, remove them from the fire.
Meanwhile, take the remaining tomato, the pepper and the onion and chop coarsely. Separate half of it and reserve. Put the other half with the cooked stuff and shlorp it all into a food processor or blender. Process or blend it with snipped up cilantro, sage and whatever other herbs you think would taste good. (Small hands love snipping herbs with scissors, which makes them turn out just right.) Pour into a bowl and mix with the reserved raw veggies.
As the final touch, squeeze in lime juice, add salt and pepper to taste and serve. Or, even better, stick it in the fridge for a day or two. Like most sauces made with tomatoes, it gets tastier with time to steep.
Salsa. Good. Eat.