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Roasted Tomatillo Salsa
- 1 Pound Tomatillos, husked and rinsed (about 7 medium)
- 5 Serrano Chiles, stemmed (about 1 ounce)*
- 1 Small – White Onion, sliced 1/4″ thick
- 3 Garlic Cloves, Peeled
- 1/2 Cup Water
- 1/3 Cup Fresh Cilantro, loosely packed
- 1 Teaspoon Salt
- 1 Teaspoon Sugar (optional)
Heat broiler. Lay the whole tomatillos and serranos on a broiler pan or baking sheet. Set the pan 4 inches below the broiler and let roast until the tomatillos are softened and splotchy black in places (the skins will split), about 5 minutes; your goal is to cook the tomatillos through while they roast, which means they’ll change from light bright green to olive green on the top side. With a pair of tongs, flip over the tomatillos and chiles and roast on the other side for another 4 to 5 minutes or so. Set aside to cool.
Turn the oven down to 425 degrees F. Separate the onion into rings and, on a similar pan or baking sheet, combine them with the garlic. Place in the oven. Stir carefully every couple of minutes until the onions are beautifully browned. The garlic should feel soft and be browned in spots. The total roasting time will be about 15 minutes. Cool to room temp.
In a food processor, place the onion-garlic mixture and the serranos and pulse until moderately finely chopped, scraping everything down with a spatula as needed to keep in all moving. Scoop the mixture into a large bowl. Without washing the processor, coarsely puree the tomatillos with their juice – no need to peel off their darkened skins or cut out their cores. Stir them into the chiles. Stir in enough water to give the salsa and easily spoonable consistency. Stir in the cilantro.
Taste and season highly with salt. Taste again, and, if you like, add just enough sugar to take the edge off the tanginess of the tomatillos.
* you can substitute jalapeño, santé fe, fresh pequin, finger hots or Hungarian wax.
- 4 cups (three 15-ounce cans) cooked chickpeas or garbonzos
- 1/2 cup tahini (sesame butter or sesame paste*)
- 1/3 cup warm water
- 6 tablespoons lemon juice
- 8 cloves garlic, or to taste**
- 1 1/4 to 1 1/2 teaspoons salt, to taste
- 2 teaspoons ground cumin
- 1 teaspoon black pepper
* Tahini can sometimes be found with the peanut butter in your local supermarket; if not, it’s in the gourmet or specialty foods section or the health food section.
** 8 cloves of garlic is the correct amount for people who like garlic. Four cloves would give you a hint of garlic, while more than 8 cloves is ideal for garlic lovers.
Place all of the ingredients into a blender, or into the bowl of a food processor, and process until very smooth. Refrigerate until ready to serve.
Yield: about 3 1/2 to 4 cups
Courtesy of: My Wife’s Family
- 1 pint Salmon (one 14 3/4 ounce can)
- 8 ounces cream cheese, softened
- 1 teaspoon lemon juice
- 1 teaspoon horseradish
- 1 teaspoon liquid smoke
Remove any bones from the salmon and break into small pieces with a fork. Add the remaining ingredients and stir until well combined. Refrigerate until ready to use. Garnish with paprika, chives or other herb of your choice.