i heart salsa
I have recently discovered a cookbook that I absolutely love- you know when the book is necessary to own yourself when you make 5 recipes out of it AND you constantly are checking it out from the library!
Anyway, living outside Chicago, I have been to Rick Bayless’ restaurant a few times for dinner and brunch (even saw Julia Child there!) and dream about meals from that place…so, this book makes me really happy.
I made a “Fire roasted Chiptole/Tomatillo Salsa” 2 times this week and really CAN NOT get enough of it. It is so simple and fun to roast tomatillos- a vegetable/fruit (?) that I have not personally used, but LOVE.
All you do is place 8oz of tomatillos (sliced in half, face down) in a dry skillet along with four garlic cloves. Cook until fragrant and the tomatillos are soft. Add them to a blender, add 2 Chiptole peppers (in a can) with some adobo sauce, salt, 1/4 cup of water and give it a whirl. You’ve got yourself some hot, complex, and tasty salsa! Easy and GOOD.
Make sure you do not do what I did and wipe off your blender with the lid off and 4 cups of salsa in the pitcher- you got it, a mess.
