I’m a big fan of the cookbooks of Rick Bayless, especially his Salsas that Cook. Unfortunately, they all require a considerable amount of onions and garlic. Patsy says that some folks may be too sensitive to the FODMAPs found even in the powdered form, so I’m trying to extract the flavors by sauteing the offending alliums in oil,tossing out the good parts and only using the oil in a recipe. Garlic oil can be purchased but I it looks expensive. And I’ve read somewhere about homemade garlic oil being dangerous because of the chance of botulism. So I’m only making as much as I need for one meal.
1 lb. tomatillos, husks removed, washed
3-5 red hot peppers such as serranos or jalapenos
3 garlic cloves
1 half inch slice of onion
1 tablespoon vegetable oil
1/2 cup chopped cilantro
up to 1 teaspoon each salt and sugar
Preheat the broiler and line a rimmed baking sheet with foil. Spread the tomatillos and peppers on the foil. Slide under the broiler and broil a few minutes on each side. The tomatillos should get nice and soft and have blackened spots on them. Same with the peppers, though they may be done sooner.
While the vegetables are broiling, place the oil in a small saucepan and heat over medium heat. Add the onion and garlic; let them fry gently, you don’t want to burn the garlic. When they are soft, remove the onion and garlic and feed them to someone else or throw them out. Reserve the oil.
When the tomatillos and peppers are done, take them out of the oven and let them and the garlic/onion oil cool to room temperature. Put the peppers in the food processor and pulse them until they are very fine. If you don’t like spicy salsa, you may want to remove the seeds first. Add the tomatillos and oil to the food processor and pulse to a desired consistency. You may like it chunky or you may like it smooth. It’s up to you. Dump it into a bowl and stir in the cilantro. If it is too thick for your liking, add up to 1/2 cup water. Add 1/2 teaspoon each salt and sugar. Taste it and adjust the seasoning to your liking. Salsa should be highly seasoned.
Makes about two cups.
One of the best things about tomatillo salsa is cooking with it. I like to serve it over grilled meat. Sometimes I saute pieces of fish and then dump in the salsa and let it simmer for a minute or two. Or just scoop it up with favorite dippers!