On a recent trip to Palm Springs, California, I found these great soup bowls and woven place mats at two different gift shops-the Trading Post at Indian Canyons (www.Indian-Canyons.com) and the Plaza Gift shop at the Living Desert (www.livingdesert.org) botanical park and zoo. Something Mexican or American Indian to cook? After finding some very fresh tomatillos and jalapenos, tomatillo salsa was in the making.
Roasted Tomatillo Salsa
1 1/2 lb fresh tomatillos or 3 (11-oz) cans tomatillos
5 fresh Serrano chiles or 2 jalapeno chile's
3 garlic cloves, unpeeled
1/2 cup fresh cilantro
1 large onion, sliced in half, crosswise
1-2 teaspoons coarse salt
Preheat broiler.
If using fresh tomatillos, remove husks and rinse under warm water to remove stickiness. . Broil chiles, onion, garlic, and fresh tomatillos on rack of a broiler pan 1 to 2 inches from heat, turning once, until tomatillos are softened and slightly charred, about 7-10 minutes.
Peel garlic and pull off tops of chiles. Purée all ingredients in a blender.
Can be made one day ahead, cover and chill. This makes a very picante salsa
Makes about 3 cups.
The lizard bowl was made in Mexico and the place mats are woven by the Zapotec Indian's in the Oaxacan Valley of Southern Mexico. You may see them again in future posts-maybe with some posole or corn soup, but definitely, an earthy dish befitting the vessel.
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