Post by greg on Feb 19, 2004 20:37:55 GMT -5
For the base: 2-3lb. tomatillos (resembles small green tomato with a loose fitting, papery husk) Remove husks/stems, discard; rinse with cold water (they will feel slimey, or oily prior to rinse.) Place in cold water, and bring to boil, for 5 minutes. (blanch) Rinse in cold water, until cool. Blend in a processor until smooth. (Canned tomatillos may be substituted) Set aside, in a large bowl.
1 pair latex gloves
A large assortment of any of the fresh peppers your market offers...I usually get one each of the larger varieties (bell, poblano, etc.) two each of the medium size (banana, anaheim, jalapeno), and 3 or 4 of the smaller sizes(serrano, habanero, etc.) (WASHED)
Cumin powder to taste (At least 1 T., to start)
1 T. Dried Oregano (fresh is better, adjust quantity accordingly
1 medium onion, color your choice, finely chopped
4 cloves garlic, finely minced (I use Polaner brand crushed garlic...1/2 t.= 1 clove tastes good, and is easy!
Fresh chopped cilantro, start with at least 2 densely filled T. (FRESH is mandatory!)
Salt, if you wish...for me, I dip with packaged corn tortilla chips, and they usually provide enough salt!!!!
Lime juice, to taste (the cooked tomatillos provide a citrus flavor, so be VERY prudent with the lime)
Wearing the latex gloves, (this is for safety...the oil from the peppers will stay in your skin for 3 or 4 days, no matter how much you wash; I found out the hard way...try putting your contact lenses in after cleaning fresh peppers
)
With a paring knife, remove the stems, quarter the peppers lengthwise, scrape the seeds, and carefully trim the white webs from the interior of each pepper...this is the key to making the dip have good flavor without being so bitter and spicy, it becomes inedible! Discard seeds/webs, and rinse thoroughly.
Small ingredients (garlic, spices) can be added to the tomatillo base.
For texture, the fresh onion and peppers should be processed separately from the tomatillos,and stirred in to the tomatillo base; (you CAN add a small portion of the base, to keep things moving)
Stir all ingredients thoroughly, and chill as long as you can...this is a refrigerator dish...serve with your choice of dipping utensils...corn chips, pita, etc...!
I offer this recipe as a harmless baseline...experiment with the different tastes, colors and textures!!!
1 pair latex gloves
A large assortment of any of the fresh peppers your market offers...I usually get one each of the larger varieties (bell, poblano, etc.) two each of the medium size (banana, anaheim, jalapeno), and 3 or 4 of the smaller sizes(serrano, habanero, etc.) (WASHED)
Cumin powder to taste (At least 1 T., to start)
1 T. Dried Oregano (fresh is better, adjust quantity accordingly
1 medium onion, color your choice, finely chopped
4 cloves garlic, finely minced (I use Polaner brand crushed garlic...1/2 t.= 1 clove tastes good, and is easy!
Fresh chopped cilantro, start with at least 2 densely filled T. (FRESH is mandatory!)
Salt, if you wish...for me, I dip with packaged corn tortilla chips, and they usually provide enough salt!!!!
Lime juice, to taste (the cooked tomatillos provide a citrus flavor, so be VERY prudent with the lime)
Wearing the latex gloves, (this is for safety...the oil from the peppers will stay in your skin for 3 or 4 days, no matter how much you wash; I found out the hard way...try putting your contact lenses in after cleaning fresh peppers
) With a paring knife, remove the stems, quarter the peppers lengthwise, scrape the seeds, and carefully trim the white webs from the interior of each pepper...this is the key to making the dip have good flavor without being so bitter and spicy, it becomes inedible! Discard seeds/webs, and rinse thoroughly.
Small ingredients (garlic, spices) can be added to the tomatillo base.
For texture, the fresh onion and peppers should be processed separately from the tomatillos,and stirred in to the tomatillo base; (you CAN add a small portion of the base, to keep things moving)
Stir all ingredients thoroughly, and chill as long as you can...this is a refrigerator dish...serve with your choice of dipping utensils...corn chips, pita, etc...!
I offer this recipe as a harmless baseline...experiment with the different tastes, colors and textures!!!
