When husband and I got married, I had a couple of dozen of cookbooks. He had one, but it’s a serious cookbook – Cocina de la Familia, More than 200 Authentic Recipes from Mexican-American Home Kitchens. We don’t cook from it often as some of the recipes are really time-consuming, but everything we have made from it is absolutely wonderful, generally with deep complex flavors.
This salsa verde (which was part of a chicken tostada recipe) is a great example – it’s verdant and much more flavorful than a basic salsa verde, likely because of the addition of the white wine. And, compared to most recipes in the book, it’s quite fast to prepare. We generally eat it with tacos.
Salsa Verde (Gluten-Free, Vegan)
slight adaptation from Cocina de la Familia, p. 112
(note, the recipe calls for making this in the same skillet as where you cook the chicken. I have made the recipe below more standalone)
1 tablespoon olive oil
6 tomatillos, husked and quartered
2 fresh poblano or Anaheim chiles, roasted (I roast in the oven though husband prefers the stovetop method), seeded and roughly chopped
1-2 fresh serrano or jalapeno chiles, also roasted and seeded
1 garlic clove, sliced
1/4 cup white wine, preferably sweet (we used a Pinot Grigio)
1/2 cup cilantro leaves
about 1 1/2 teaspoons salt
Head the olive oil, and cook the tomatillos, chiles and garlic for 3 minutes. Stir in the wine and simmer until the liquid is reduced. Put mixture in blender along with cilantro and puree until smooth. Strain and serve (I skip the straining part).
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