By Adel Aispuro/Amy Robinson
We’re making it easier to stick with your resolution to write more! Take one of our intensive, gourmet writing classes with Aaron Henne in January. You get an amazing class plus we serve Adel’s (pictured above) out of this world tasting plates. Adel is the Writing Pad Executive Chef. Her truffled mac and cheese or lemon panna cotta will inspire the best writing you’ve ever done:
Sign up by calling 323-333-2954 or emailing firstname.lastname@example.org. They are almost full!
In a backroom, secret-handshake, private ceremony deal, Adel has agreed to share some of her recipes with us.
This month, in the spirit of heating things up in the kitchen, Adel is sharing a her smokey recipe for Roasted Tomatillo Salsa. She serves these with her divine chilaquiles. Thanks, Adel!
“This recipe is for the salsa verde I use when making chilaquiles. I love this salsa because it can be made year-round and is delicious on all sorts of things – chips, tacos, grilled chicken or fish, even a salad of romaine lettuce, avocoado, tomato and black beans.”
Roasted Tomatillo Salsa
1.5 pounds fresh tomatillos,
(you can find these at Latin markets)
3 jalapeno peppers
(or more to taste)
4 cloves garlic, unpeeled
1 large onion, sliced
1/2 bunch fresh cilantro
lime juice and salt to taste
Place the tomatillos, garlic, chiles, and half of the onion a large baking sheet or dish and drizzle with vegetable oil. Sprinkle with a bit of kosher salt. Broil for about 7-10 minutes until the tomatillos start to look soft and blackened in spots. If you don’t have a broiler in your oven, roast at 400F until charred and soft, about 45 minutes.
Cool the veggies. Squeeze the garlic cloves out of their skins. If you prefer a milder flavor, remove the seeds from the jalapenos. Transfer everything to a blender, add the cilantro and the other half of the onion, and puree. Add salt and fresh lime juice to taste.
This salsa will keep for about 5 days refrigerated. For extra smoky flavor and richness, you can add 1 or 2 poblano or anaheim chiles to the vegetables. Remove the skin, seeds, and stem before blending.