Salsa de Tomatillo Oaxaqueno
Oaxacan Green Tomatillo Sauce
Almost everyone likes this rustic and surprisingly tasty Oaxacan smooth salsa with pan-roasted tomatillos, garlic, and smoky chipotle chiles. Serve with chips or as a condiment with poultry, pork or fish.
Ingrediënten
Makes about 2 cups
- 1 pound small to medium tomatillos husked and rinsed
- 2 large garlic cloves unpeeled
- 2 tablespoons vegetable oil
- ½ medium white onion chopped
- ½ teaspoon dried oregano Mexican variety preferred, crumbled
- 2 canned chipotle chiles en adobo seeded
- 2 teaspoons adobo sauce from the canned chiles
- A loose handful of cilantro sprigs largest stems removed
- ½ teaspoon salt
Instructies
- On a comal, or in a heavy dry skillet (preferably cast iron), roast the tomatillos, over medium heat, turning frequently, until they are barely tender and the skins are covered with black and brown spots.
- At the same time, put the garlic in the skillet and roast the cloves until they feel slightly tender when pinched.
- The pan roasting will take about 15 to 20 minutes.
- The skillet may be covered for the last 2 to 3 minutes to steam the tomatillos if they don't feel a little tender when lightly pinched.
- Peel the outer paper skins from the garlic.
- Put the roasted tomatillos and garlic into a blender jar.
- Cover the jar and blend about 6 to 8 seconds to a coarse mixture.
- In the same skillet used for roasting the tomatillos, heat the oil, and sauté the onion 3 to 4 minutes, until softened and beginning to brown.
- Stir in the oregano and cook until aromatic, about 30 seconds.
- Scrape the onion and oregano into the blender jar.
- Add the chipotle chiles and adobo sauce.
- Blend until smooth.
- Add cilantro and salt.
- Blend briefly.
- (There should still be a bit of texture.)
- Adjust seasoning.
- Transfer the salsa to a bowl.
- Serve at room temperature, or cover and refrigerate up to 2 days.
Notes / Tips / Wine Advice:
Note:
Sauce will thicken as it sits. Stir it well to bring it together, and add a bit of water, if needed.
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