Wednesday, June 30, 2010

Rai Singh's "No Bones About It" Recipe for the week, July 1st, 2010

This is my first installment of my "No Bones About It" Recipe of the Week. I encourage everyone to experiment, taste your food along the way, and for goodness sakes HAVE FUN.

This is one of my favorites and it is a simple, tasty recipe that goes well with just about anything from chips to grilled veggies.

Tomatillo Salsa w/Avocado
(Raw, Vegan, Gluten Free, Nut Free)

12-15ea Medium Tomatillos, husked and cleaned
1/2 Yellow Onion, cut into chunks
1 bunch Cilantro, rinsed
1-3ea Serrano Chiles, cut into 1/2, depending on how spicy you like it,
1ea Avocado, peeled and seeded
1-2cups Water
Salt and Pepper to taste
Makes about 2 quarts.

Start by removing the husk from the tomatillos and rinsing them well. (They have a sticky coating on them that you want to get off.) Next, rinse the cilantro in cold water and shake off the excess water, then find the point on the cilantro bunch where the majority of the leaves start and cut off the stems. In a blender, I use a Vitamix*, add all the ingredients and start with about 1-cup of water. You may need to add the other cup of water and sometimes more, depending on how ripe the tomatillos are. You are looking for a smooth salsa consistency. At this point, you can add more serranos if you like, and season it with salt and pepper. It will require more salt than you think because of the avocado and the tomatillos.

Tips and Comments about this recipe:

-I like to make it extra spicy, because the avocado will provide a counter-balance to the spiceyness.

-If you have the opportunity to make this a day ahead, DO IT. It will get amazingly better and hotter, so be careful.

-Vitamix is the bomb!! I use mine all the time. Whether it's for pureed soups, salsas, juices, or ice-cream. or call Costco and find out when the next demo is coming to town. They can tell you which store and when if you call any of them. It is a little expensive, but worth the money.

-You can omit the avocado and use this recipe as a marinade for tofu or veggies, use it as a sauce for green chile tofu tacos or burritos.

-Don't be afraid to adjust the seasonings if you feel they need it. Tomatillos and chiles can be a little inconsistent throughout the year, so let your tongue to guide you.

Lastly, please, please, please, don't hesitate to post a comment or concern, refer your friends here, link this page or email me directly, for anything related to food or to this posting.

Sat Nam and enjoy your food, it always tastes better when you make it yourself.
Rai Singh


Amy said...

I have eaten this. It is, indeed, totally bomb.

mle jean said...

Yay!!! now this is something I can dip in to :)

Amy said...

Came back for the recipe, because I have a bag of tomatillos waiting in the frige!

Kewal said...

This is one of my all time favorite Rai Singh recipes. Just had to look it up so I can make it this weekend!