Recipe Database
Chef and the Fat Man Tomatillo Salsa
Chef and the Fat Man Tomatillo Salsa
Serves: 1 large bag of chips

3 or 4 medium-sized tomatoes
3 or 4 tomatillos, in their husks, or use 2 more tomatoes
6 to 8 garlic cloves, not peeled
4 to 6 serrano chiles (or to taste)
1 medium white onion
1 small bunch cilantro
2 teaspoons kosher salt
1 teaspoon Chipotle powder (or equivalent dried whole Chioptle)
The juice of 1 lime

Griddle roast or broil vegetables. To griddle roast: place the tomatoes, tomatillos, garlic cloves, onion and chiles on a griddle or other heavy pan over medium heat. After several minutes, the vegetables will begin to char. Using kitchen tongs, rotate the vegetables so as to char them lightly all over. Remove the vegetables to a bowl as they finish (See photos 4 and 5) To broil: place the tomatoes, tomatillos, garlic cloves, onion and chiles on under a broiler. When the vegetables are lightly charred on top, turn them over and char the other side. Small chiles may broil much faster than tomatoes, so remove them when they're ready. Assemble the salsa: When the vegetables are cool enough to handle, peel the onion, garlic, tomatoes and tomatillos, discarding the charred husks. Place the peeled garlic cloves, chiles, cilantro, salt, Chipotle and lime juice in the blender jar. Pulse the blender repeatedly, until the garlic is a paste and the chiles and cilantro leaves are finely chopped. Scrape down the sides of the blender if necessary. If the mixture is too dry to process well, add a couple of tomatillos, or a tomato; either should contribute enough liquid to fix the problem. Add the remaining tomatillos and pulse to break them up. Then add the tomatoes and pulse just enough to break them up. Pour the salsa into a nonreactive (glass, ceramic, or plastic) bowl. Chop the onion into 1/4-inch pieces and stir them into the salsa by hand. Taste for seasoning. Stir in salt and/or hot sauce as desired. Let the salsa stand for one hour at room temperature as the flavors combine. Leftovers will keep for a few days, covered tightly in the refrigerator.