In the spirit of having never met a salsa we didn’t like, here’s a story from the road this week.
She Who Must Be Obeyed and I are on the road this week, back home in Montana for Jake’s wedding this weekend. On the way up, we stopped for the gas and dinner in Cheyenne (great town) and asked a chatty local for her favorite local dining spots; she steered us to a little hole in the wall Mexican food place (El Charrito).
The service was stellar, the food was good, but the highlight was a bowl of a rich, smooth and creamy, green salsa. Just tart enough with a wave of herbal cilantro and the classic back of the tongue heat of serrano peppers, it was astoundingly delicious and prompted a minor scuffle for the last dip-able chip in the bowl.
After a bit of needling, a barrage of compliments and very near shameless begging, the matron of the place dictated the following recipe out and I scribbled it on a spare napkin hastily pulled from the stack.
We’ll be stirring up a batch today and hunting down the best chips we can find here in the metropolis of Livingston. Never forget that chips, salsa and cold beer make for a party anywhere you might care to go.
2 pounds tomatillos (roughly 30), husked, rinsed, rough chopped
2 medium avocados, pitted, peeled, rough chopped
2 bunches fresh cilantro leaves, chopped (about a cup and a half)
1/4 cup fresh lime juice
2-4 serrano chiles, stemmed, leave the seeds
2-4 green onions, trimmed, rough chopped
2-3 tsp salt
Prep the vegetables.
Dump everything into a large blender or food processor, puree until it reaches your desired consistency. Cover and chill if not using immediately.
Perfection for grilled chicken tacos and a big bowl of chips; we’ve not found anything it wasn’t great with thus far. Makes about 4 generous cups.
Enjoy.
