THE IRONWEED KITCHEN
44. SMOKEY SALSA VERDE
Unadulterated Sensorial Cooker Salsa Verde – no substitutes, no additions, no omissions.
There are unlimited iterations available to the cooker here. You cannot change the ingredients but you have every reason to play with proportions. If one does change ingredients, call it something other than Salsa Verde.
• tomatillos
• serrano
• white onion
• cilantro
• garlic
• salt
I build a salsa verde either as a bright green or a smokey green. This one is smokey green. The tomatillos and serrano peppers are cooked on my grill with a relatively heavy hickory (or mesquite) smoke. It is reminiscent of batches of salsa verde I’ve built on Lake Superior in my cast iron pot over a beach fire.
The tomatillos of my bright green salsa verde are usually done in the microwave (if I’m making a small batch) or on the stove top. I only apply enough heat to activate the chlorophyll – not to actually cook the stuff. It is bright and crispy with a very fresh citrusy bite.
The easiest way for me to clean and remove the husks of the tomatillo is to let them soak in a bowl of hot water for a while.
As the tomatillos soak, I’m trimming and halving the peppers.
Note: Both the peppers and the tomatillos are of the Nightshade Family. I do what I can to avoid the fruits of these plants or at least eat them only occasionally. When I do indulge, I make an attempt to remove the seeds and skin. Removing the seeds from the tomatillos is not possible. Against my better judgement, I also decided to leave the seeds in the serrano. It’s a treat. We’ll survive.
My Cuisnart does a quick job on the peppers. I’m going to transfer the minced serranos to a pyrex bowl for the smokey grill.
The husks are soft now and easily remove. Twist the stem and they release.
I just chunk the onion because it’s going in the Cuisnart.
Rough chop the cilantro.
Halve and inspect the tomatillos. This entire batch was perfect. No one hiding out inside.
I’m taking these to the grill along with the serranos.
I have a double aluminum turkey pan sitting on my grill. I put some 1/2 inch spacers in-between them and poured about 3 pints of water in there. I want the tomatillos to steam/bake while receiving the hickory smoke. At the beginning of the smokey heat it’s all still rather bright green. The longer it goes the smokier the color will become.
We’re about halfway there. I just shuffled them around.
Done! You can see that the serranos are browning up as well.
I’m going to do two batches because my Cuisnart is not big enough to handle it all.
Tomatillos always bleed a lot of water. I always hold this liquid in reserve in the event I need it. If I use it at the beginning, the salsa could become too runny. I’ll use it if it’s too thick.
Use a slotted spoon to transfer the tomatillos at this stage.
Build these two batches with your eyes and sensibilities. This little bunch of cilantro looks about right.
About half of the onion chunks are added and a generous paddle full of serranos.
A little salt.
A generous paddle full of Easy Garlic.
Lid on the Cuisnart and begin to pulse.
Check out the blend for texture, flavor, pepper heat and saltiness with a tasting spoon.
First batch has been transferred to a holding bowl while the second batch is underway.
I slid about 3/4 cup of the tomatillos liquid into the Cuisnart and am saving the rest. I’ll probably add it to the Cannellini Soup that’s left in the fridge. Yum!
Second batch of cilantro added.
Last of the onions.
Another large paddle of serranos.
Salt.
Tasting just right. The object is to create a consistency that’s thick enough to cling (to a tostada chip or anything or everything) but not so thick that it won’t run off when tilted (the chip).
Ready for the Mason Jars.
A half gallon (2 quarts) of salsa verde plus a little to spike a Cannellini Soup lunch. We will not be eating these two quarts right away. I want it to come together in the jars for several days before I break it down into small freezer bags for freezing. It’ll last for months.
Fresh ground Tellicherry for the Cannellini Soup.
Several heaping spoons of salsa verde in each bowl.
Garnish with what’s left of the cilantro and it’s time for lunch. This is so much fun I can’t stand it.
MORE IRONWEED KITCHEN ESSAYS
37. lamb & eggs
38. chicken stock from the barbie
39. really risotto
40. bread rules
41.eggs, hash & coffee
42. cannellini soup
43. lemon guacamole
44. smokey salsa verde
Thanks for visiting with me.
Paul V’Soske
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