Small Bowl of Salsa - Tomatillo & Chili
(click to enlarge)

Salsa - Tomatillo & Chilis


Guatemala   -   Salsa de Chiltepe
Makes:
Effort:
Sched:
DoAhead:  		 1-3/4 cups
**
1-1/4 hr
Yes		 This Salsa is very popular in Guatemala, and probably in adjacent countries. See also Comments.

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1/4
7
2
1-1/2
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6
1/2
2
1
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---
c
oz
cl
c
---
oz
c
t
t
---
-- Purée
Chilis Chiltepe (1)  
Tomatillos (2)
Garlic
Water
-- Raw
Onions
Cilantro
Lime Juice (3)
Salt
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Prep   -   (50 min)
  1. Cap CHILIS and slice thin crosswise. Measure is after slicing.
  2. Strip husks from TOMATILLOS and chop small.
  3. Crush GARLIC and chop small.
  4. Mix all Purée items in a small saucepan.
  5. Dice ONIONS fine.
  6. Chop CILANTRO fine. Measure is after chopping, lightly packed.
  7. Squeeze LIME JUICE.
  8. Mix all Raw items
Run   -   (25 min)
  1. Bring the saucepan of Purée items quickly to a boil. Turn down to a simmer, cover, and simmer for about 8 minutes. Let cool until you can stick a finger in it.
  2. In a food processor, blender, or Mixie, run, but not too long - it should still have some texture.
  3. In a mixing bowl, mix together Purée and Raw mix.
  4. Serve. It is fine to serve warm or at room temperature.
NOTES:

  1. Chilis Chiltepe

      [Chiltepin, Chili Tepin]   You will have a very hard time finding these green outside Central America, as they are harvested wild - but über expert Amalia Moreno-Damgaard says easily available Thai Chilis (Prik Ki Nu) are a very good substitute. For details see our Chilis of North & Central America and Southeastern Asian Chilis pages.

  2. Tomatillos:

      These are easy to find in the Southwest, even in major supermarkets, but will cost a lot less in smaller markets serving Mexican communities. In some areas you may still have to purchase them canned. If so, drain them and cut them in quarters, draining off excess liquid, don't add any salt, and don't cook them, they're already cooked. Regular green tomatoes are not an acceptable substitute. For details see our Tomatillo page.

  3. Lime Juice:

      This must be freshly squeezed. White Wine Vinegar is sometimes used instead.

  4. Comments:

      I have cut the pattern recipe's Chilis in half, which will be plenty hot enough for most people. Feel free to increase the amount to your taste. Other herbs, such as Mint and Parsley can also be included with the Cilantro. Culantro is often used instead of Cilantro, but even here in Southern California, it is hard to find except in large markets serving a Southeast Asian community. The Purée Mix can also be puréed without cooking and then just mixed in with the other ingredients.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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