Rick Bayless calls this his "default salsa" because it is so quick and easy and says to serve it within an hour or so before the flavor start to fade. I made a half-batch to put on some fish tacos and found it was still plenty tasty the next day.
Fresh Tomatillo Salsa
From Mexican everyday by Rick Bayless
(Makes about 1 1/2 Cups)
4 medium (about 8 oz total) tomatillos, husked, rinsed and quartered
1 large garlic clove, peeled and quartered
hot green chiles to taste (I used 1 serrano for 1/2 batch), stemmed and roughly chopped
1/2 to 2/3 cup (loosely packed) roughly chopped cilantro
salt to taste
Combine the tomatillos, garlic, chile and cilantro in a food processor or blender. Add 1/4 cup water and a generous 1/2 teaspoon salt. Process to a coarse puree; if using a blender, begin blending on low, at first pulsing to get the mixture moving evenly through the blender blades.
Pour into a salsa dish and thin with a little more water if necessary to give the salsa an easily spoonable consistency. Taste and season with additional salt if you think necessary.
Serve within an hour.
Notes/Results: The salsa has a great green and tangy flavor and a nice kick from the serrano chile. For the tacos I used some local tombo ahi (the Hawaiian name for tropical albacore tuna), light and mild. Salsa verde is always a nice change of pace from red salsas and I like it better with fish. I would make this salsa again.
We are celebrating Día de Independencia (Mexican Independence Day) at I Heart Cooking Clubs this week and salsa and fish tacos seems like celebrating to me. ;-)
Mmm I am definitely craving tacos with fresh homemade salsa after reading this! Especially such easy peasy green salsa.
ReplyDeleteI prefer green salsas over red! Also, I have a fantastic salad that I posted today for Souper Sunday!!
ReplyDeleteI keep saying I'm going to try fish tacos. Your pictures are pretty much sealing the deal. They look light and fresh. I think this salsa is perfect for the tacos--the whole dish looks like it is bursting with flavor.
ReplyDeleteOh wow. I want a fish taco! Yours looks so fresh and healthy - I could eat two. Or three! Actually they'd be good with the micheladas I made...
ReplyDeleteI always love reading your posts because I know each and every one will be fresh, healthy, light, and delicious. I also like how you write Notes about the recipe to give us tips or suggestions. Very helpful.
ReplyDeleteI am a fan of Rick Bayless too and wish I could visit his restaurant in Chicago, but alas I live nowhere close.
Seriously yum. I'm going green next time I fix fish tacos... This looks decadent!
ReplyDeleteLooks wonderful! I can never find tomatillo over here! And I've made a simple but so delicious salsa too!
ReplyDeleteI'm a huge fan of fish tacos, but no one else in the house will eat them. It's a shame really. Love the looks of yours fish tacos with all that lovely green salsa and creamy avocado.
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