2000s Recipes + Menus
Rancho Chile Verde Salsa
Makes enough for 24 taquitos (about 1 1/2 cups)
- Active time:20 min
- Start to finish:20 min
June 2009
Those coals beneath the grill aren’t the only things smoldering. Presilla stokes the salsa with chiles de árbol, which are one of her favorite sources of heat. Tomatillos give it body and acidity.
- 1 oz dried chiles de árbol (about 60), wiped clean and stemmed
- 1 lb fresh tomatillos, husked, rinsed well, and patted dry
- 2 garlic cloves
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Heat a comal or a dry 12-inch heavy skillet (preferably cast-iron; not nonstick) over medium heat until hot. Add chiles and cook, tossing with tongs, until blackened in spots, 30 seconds to 1 minute. Transfer to a blender.
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Add tomatillos to comal and cook, turning occasionally, until blackened and soft, 18 to 20 minutes. Add to blender with garlic and 1 tsp salt and purée until smooth.
Cooks’ note:
- Salsa can be made 4 days ahead and chilled.
- Keywords
- latino,
- vegetarian,
- gourmet entertains,
- maricel presilla,
- fiesta forever
Fiesta Forever
When Maricel Presilla, a restaurateur and major authority on Latin cooking, throws a party, she thinks big. Really big. And since she believes that ‘el barbecue’ can be a key to a culture, we couldn’t pass up the chance to spend a day in her world, with her food. You’re invited, too.
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