by A.J. Coltrane
The tomatillos have been cranking out fruit. Four and a half pounds of the stuff were dominating the kitchen counters. It was time to make a salsa. It was time for a Rick Bayless recipe.
In short- it’s roasted tomatillos, jalapeno, and garlic, blended with water and cilantro. Minced white onion and salt are added at the end.
There were enough tomatillos for 9 batches of the Bayless recipe. (At 8 ounces of tomatillos, a Jalapeno, and two cloves of garlic per recipe batch.) To keep it manageable it got broiled it in 3 x 24 ounce groups:
I just noticed — everything got scaled properly except the garlic. Each of those batches should have six cloves of garlic, not two. Oh well.
Removed to bowl to cool:
Then the blending. Then the onion and salt. If I had it to do over again I would have used less than the recommended amount of water and added it later if I felt the salsa was too thick. As it was, I felt like the salsa was a vaguely loose.
Overall though, it went over well. This is the new go-to green salsa recipe.