Marinate Me Baby!

If your like me, you grew up on a red salsa that came from a bottle.  I think the brand my mother purchased the most was Old El Paso – Mild.  I know, it almost tastes like ketchup.  There is more out there, there has to – right?

My culinary journey started modestly.  I wanted to venture out – I knew flavors were out there – and when my wife and I moved to Las Vegas, we finally found some of that flavor.  We went to a Mexican establishment called Macayo’s – and they have a series of dishes that are very good.  What we loved about Macayo’s was more about their sauces and salsa’s as they were the difference between them and the average joe.

So, I searched and searched for a great tomatillo salsa recipe – and I have found it.  It isn’t your typical Tomatillo Salas or a Salsa Verde are not that tangy, almost bitter sweet salsa that you and I grew up on anymore.  This version has a  depth of flavor, a savory – almost earthy taste.

I believe it’s because of the flavor development of roasting the ingredients, and allowing the skins to char.  When you do that, your flavors become more intense – they way the product was supposed to taste.  While your taking just a few more minutes in the process – it makes the world of a difference.

This recipe is an excellent marinade, condiment and life enhancer to any Mexican flavored dishes, seafood and fabulous with eggs.

Ingredients:

• 32 oz grilled tomatillos
• 3 oz grilled Serrano peppers
• 3 oz grilled Anaheim green chiles
• 3 oz grilled jalapenos
• 1 oz cilantro chopped
• 1 oz fresh garlic
• 1/4 teaspoon sugar
• 1 Tablespoon fresh lime juice
• 1/2 tsp cumin
• 12 oz water
• 2 oz yellow onion finely chopped
• 2 tsp kosher salt

Directions:

1. On a broiler pan, roast your your tomatillo’s in your ovens broiler until the skin starts to slightly char on one side only.
2. Remove the tomatillo’s and place in a 13×9 dish and place in a preheated oven at 350° F to finish roasting about 10-15 minutes.
3. On your gas stove roast your Serrano peppers, Anaheim chiles and Jalapenos until the skin is charred/blistered.
4. Remove your peppers and chiles from the flame and place only the Anaheim’s in a glass bowl and cover with Cling Plastic Wrap and allow to steam.
5. After the Anaheim chiles have been allow to sit for about 8 or 9 minutes remove their skins.
6. Place all roasted peppers, tomatillo’s, lime juice, sugar, garlic, cumin, cilantro, salt and water to a blender and mix by blending in a pulsing motion about 4 to 6 times.  Be sure not to puree your ingredients.
7. Add your chopped onions and place in serving dish and enjoy!

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