Recipe: Torontomatillo Salsa
Thursday night, preppin for Phil’s big going away party tomorrow. Strippers, tequila, hobos, firecrackers and of course, tomatillo salsa.
Salsas like the greatest stuff you can bring to a party. The hotter it is, the more girls will be all over you- thats just a fact of life. This is my own specialty concoction that you can make no problem.
Alright, dont mind the background of the pictures. My bud came over to use my power tools in the basement, so I moved down there with my cutting board and ingredients.
Ingredients:
- 28 oz can of tomatillos (or 9 tomatillos)
- 4 cloves of garlic
- half an onion
- bushel of cilantro
- half a jalapeno
- 1 lime
- salt + pepper
First up, drain that big stinky can of tomatillos. I couldnt find fresh ones, but the canned versions are available at most grocery stores. I hit up Market-Tino at Keele and Lawrence. Normally I just use a chefs knive to chop up ingredients for salsas, but for the tomatillo, I use my knock off magic bullet to mix everything. Red salsa i like to keep chunky, where as tomatillo is more soupy, so its fine in the blender.
Toss about 9 tomatillos into your blender and pulse pulse for like 5 seconds. Dump that sludge into your bowl/jar. These magic bullets are pretty useless, so scoop out any big bits floating around and rejig em in your blender. I like to separate the tomatillos from the other ingredients in the blender since they can get real liquidy real fast. Right now you should have a nice big bowl of pale green tomatillo snot.
Chop up half an onion into small pieces, and poor em in with your tomatillo splooge. If you like having 10 fingers, then always hold a chefs knife with your thumb and pointer finger pinched onto the actual blade. You get more control that way, knife becomes an extension of your hand, blah blah blah.
Now roughly chop up half a jalapeno (less if youre a puss), take the crusty skin off 4 or 5 cloves of garlic, chop off the leaves from your bushel of cilantro, and throw it all into your blender. Pulse the hell out of that until you get it all. Shake it up if you have to.
Once those ingredients are all mixed together, poor it in with your tomatillo sludge and just mix with a fork. Add in the juice of a lime, and taste it as youre adding all this stuff. I put in almost a teaspoon of salt too. I through it all back into the blender to even it all out one last time. Let it CHILL in your fridge for an hour.
Badda bing youre all done! You got yourself one hell of a mighty good tomatillo salsa. This stuff is sweeter than normal red salsa, but also sour from the lime juice. Its just good, and its green, what more do you need.
