3 hours ago
Monday, July 26, 2010
Salsa de Chiles Chipotles
First food post I think, This is for a "salsa" from Rick Bayless's cookbook. I put salsa in parenthesis because while it looks like a salsa I think it would be better utilized as a topping on a meat dish or tamale, the sourness it gets from the tomatillos would compliment a rich dish but gets old after just a few tortilla chips. Next time I might sub tomatoes for tomatillos or some ancho for chipotles in an effort to turn this into a good dipper.
some interesting revelations from reading the book as well as from making this recipe.
- According to Bayless, the one commonality that ties all Mexican regional cooking together is the roasting and cooking of most ingredients, i.e. husked garlic, tomatoes, peppers. You could say char and the mellowness it brings is the signature in a lot of simple Mexican dishes.
- Tomatillos contain a hell of alot of pectic enzyme. Who knew? This shit set like jello after an hour or so in the fridge.
- As far as fresh salsa or sauces go, using the " chipotles in adobe sauce" cans from the supermarket are going to be better than re hydrating the readily available dried chipotles that you can pick up at any old tienda.
- never ask the guy behind the counter if they take debit because it's basically akin to " hey this is a Mexican market so you MUST be 3rd world - ish and not have the amazing technology that is credit/debit machines... ( FUCK YOU tienda guy!!! the suuuuuuper hipster coffee place 2 blocks away only takes cash!!!) I just don't want to look like an ass.
here is the recipe
3 canned chipotles washed and seeded
3 tomatillos dehusked
2 cloves garlic with the husk left on
roast garlic and tomatillos for around 15 minutes
tomatillos are done when blackened and soft
garlic is done when it's soft, dehusk
add ingredients and some salt to a blender and blend with some water until a desired consistency is reached