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GPC2012

Jun 15, 2013, 4:42 PM

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Tomatillo Salsa

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I've been making the same green salsa for about 10 years. It has always been a deep green. The recipe I use can be done fresh or cooked, I have done both. For some reason my latest batch turned out pale green looked more like guacamole than green sauce. It seemed very thick so I thinned it a little. the only thing I can think of is when I pulsed in the blender it somehow emulsified. Thought mabe add more tomatillos. so I tried that and had to add a litte mre heat as well. no problem. when I went to taste it after letting the flavors marry for a couple of hours it resembled thick pudding rather than salsa. It does taste fantastic, but it just doesn't look right. Any suggestions or help

Anonimo

Jun 16, 2013, 2:18 AM

Post #2 of 7 (2512 views)

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Re: [GPC2012] Tomatillo Salsa

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Are you cooking the tomatillos, and if so, how? Boiling or roasting, as on a comal?

Not long ago, we had an excellent uncooked salsa verde de tomatillos. It was at the Sunday morning barbacoa a la penca at Grutas de Tolantongo, in the state of Hidalgo. (That was breakfast! Gotta love it!)

My notes read that it was made of tomatillos, onion, cilantro and chile verde, the latter probably chiles serranos, and salt. It was one of the best salsa verdes I've had, without the tendency to emulsify or thicken.

"En Boca Cerrada No Entran Moscas."

Saludos,
Anonimo

GPC2012

Jun 16, 2013, 5:46 AM

Post #3 of 7 (2507 views)

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Re: [Anonimo] Tomatillo Salsa

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initially I roasted them. After finishing the salsa it looked so very pale. I let it set overnight in the fridge, and it was worse the next morning. I chopped up four small tomatillos and added them, i stumbled on a great flavor, but now my salsa verde has the consistancy of pudding verde. I tried to pour some into a small bowl and the whole thing slide out of the container and set there like a jello mold. I thinned it last night and haven't yet looked at it. we'll see, I'm supposed to take it to a fathers day BBQ today, i made a quick batch of fresh red salsa just in case it doesn't seem right. I suppose I can spread it on tortillas and like toast and jam if it doesn't thin out a little more

Anonimo

Jun 16, 2013, 6:49 AM

Post #4 of 7 (2504 views)

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Re: [GPC2012] Tomatillo Salsa

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I'm hoping that Esperanza can tell us how to prevent that gelatinous consistency.

"En Boca Cerrada No Entran Moscas."

Saludos,
Anonimo

esperanza

Jun 16, 2013, 7:11 AM

Post #5 of 7 (2501 views)

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Re: [Anonimo] Tomatillo Salsa

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OK, here I am--but I'm not going to be much help. I've been making salsa verde for a hundred years, but this problem has never come up. (And PS, don Anónimo, raw salsa verde is my favorite, but generally I make the cooked version to use for chile verde.)

What I'm thinking is that the OP hit on a batch of tomate verde (tomatillos) that had an unusually high pectin content. They are noted for their pectin content anyway. Plus, adding more tomate verde would have worsened the situation rather than bettered it, so it's possible that you had too many tomates in the salsa to start with. My best solution to this particular incident is: throw it out and start over. Salsa verde pudding sounds awful!

This link includes my tried-and-true and absolutely delicious version of cooked salsa verde, a version that I learned more than 30 years ago from wonderful traditional Michoacán cooks. Enjoy!

http://mexicocooks.typepad.com/...ish-for-parties.html

http://www.mexicocooks.typepad.com

(This post was edited by esperanza on Jun 16, 2013, 7:12 AM)

GPC2012

Jun 16, 2013, 5:44 PM

Post #6 of 7 (2472 views)

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Re: [esperanza] Tomatillo Salsa

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Esperanza Thank you for the information. I do have two questions. first regarding my salsa verde. would the larger tomatillos that are lighter green be higher in pectin? I didn't have a real great selection when I picked them up. It was the first and last time I will buy them there. I have a market that I use for anything I might need in the way of supplies for mexican food of any sort. any way most the tomatillos seemed larger than I'm used to and if I split the husk on some of them and they were all very pale compared to what I normally get. Also I roasted them and the peppers, I prefer fresh, but have made both depending on what they beg me for. my second question is this. Many years ago a very nice neighbor lady taught me how to make tamales, all kinds of salsa's and sauces, she also gave me her familly recipe for chicken mole. It was the best I ever had or made. through a lot of years and a very unhappy ex-girlfriend I no longer have it. I have been looking for one similar for years. I have tried many and none were close. I generally try the recipe as written the first time, then adjust it according to what I remember. I still don't have a good one. Do you have one I can try. The one Josie made had a very slight hint of sweetness, a nice deep chili flavor, pumpkin seeds, peanuts, raisins, currants and a bunch more that I don't remember. If you have any ideas, or maybe know of a mole cook book that I can get my hands on. again thanks for the help and the pudding consistancy, wasn't too bad, and thins out when heated so i'm going to simmer some pork in it and eat it over rice.

esperanza

Jun 16, 2013, 8:51 PM

Post #7 of 7 (2458 views)

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Re: [GPC2012] Tomatillo Salsa

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For mole recipes, I highly recommend Patricia Quintana's book Mulli, el Libro de los Moles. http://www.amazon.com/...li+patricia+quintana.

Remember when you are braising your pork in the salsa verde that it will thicken up again as it cooks. You might want to cook your pork for an hour or an hour and a half in water, with a couple of cloves of peeled garlic, a couple of bay leaves, some salt, and a chile serrano or two. When the pork is almost done, put it in a pot with the salsa verde, as much of the pork cooking water as you think you need to keep your sauce liquid but not soupy, and continue to braise (covered) for another half hour or so.

And by all means keep reading Mexico Cooks!. I publish a new article with photos every Saturday morning at 10AM.

http://www.mexicocooks.typepad.com

(This post was edited by esperanza on Jun 16, 2013, 8:52 PM)