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Verde Trio Salsa

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Sunday, 08 January 2012
List of viewable recipes from "Salsas of the World" by "Mark Miller, Robert Quintana"

Recipe from Salsas of the World by "Mark Miller, Robert Quintana" (Gibbs Smith, 2011)

Image
Photograph by Jon Edwards from Salsas of the World by Mark Miller and Robert Quintana. Reprinted with permission by Gibbs Smith.
Most salsa verdes are just tomatillos and one kind of green roasted chile, usually jalapeños. This recipe is far more complex and captivating-it falls somewhere between a Latin green chile salsa, a chimichurri, and a fresh herbaceous European salsa. The reason is that the combination of these three chiles, each with their own distinct characteristics, creates a more complex flavor puzzle to unlock. The combination of three herbs together, which are not traditionally used in the same recipe, adds to its mystery and compounded scent. A valuable salsa for tacos, enchiladas, eggs, chicken, and shrimp, this is also great for splashing on a dish when you want a burst of fresh flavor and color.

  • 4 cloves garlic
  • 1 pound tomatillos, husked, rinsed in hot water 5 times
  • 1/4 onion
  • 2 cups canola oil
  • 3 serrano chiles
  • 3 jalapeño chiles
  • 3 poblano chiles
  • 1 teaspoon salt
  • 1/2 teaspoon sugar
  • 12 basil leaves
  • 2 tablespoons cilantro leaves
  • 8 tarragon leaves

{pfCookBookImage 1305}Heat a large pot of water and bring to a boil.

Add the garlic and boil for 8 minutes. After 3 minutes, add the tomatillos. After 5 minutes, add the onion. After the 8 minutes are up, finish by draining the water and ice shocking all ingredients in a strainer. Core the tomatillos and chop the onion to equal 2 tablespoons.

Heat the canola oil to 350 degrees F and oil roast the chiles separately (first the serranos, then the jalapeños, then the poblanos). Place chiles in plastic bags to steam. Once they are cool, peel and deseed. Save the chile oil for another use.

In a food processor, combine the boiled garlic, tomatillos, and onion. Add the chiles. Add the salt, sugar, basil, cilantro, and tarragon. Pulse to a smooth paste. Yield 3 cups.

Serves 8

Tip: Sort out your tomatillos by size before you cook them; start with the largest first in the pot, then add medium, then smallest to prevent overcooking or undercooking. This will preserve the right color and texture.

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Last Updated ( Sunday, 08 January 2012 )
 
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