At Calvary Chapel Conference Center, it is fairly common
to be visited by several of the very prominent Calvary
Chapel pastors during the year. One such pastor is Raul
Ries of Calvary Chapel Golden Springs. Raul will always
come into the kitchen and will create this very authentic
salsa. If we do not have tomatillos on hand, he will substitute
with Roma tomatoes. He always uses about double the amount
of jalepeno peppers suggested here. If you want a very
spicy salsa, feel free to increase the amount of peppers
to your liking. Serve with your favorite chips or as an
accompaniment for tacos and burritos.
Yield: Approx. 1 quart
Ingredients:
4 c. cleaned tomatillos, outer skins removed
1 jalepeno pepper, stem removed
8 + 2 cloves peeled garlic
1 small onion, rough dice
2 T. + ½ t. kosher salt
1 c. loosely packed cilantro, chopped
Juice of 1-2 limes (approx. 1-2 T.)
Instructions:
Bring 5 cups of water to a boil in a 2-quart saucepot.
Add 2 T. of kosher salt to water. Place cleaned tomatillos,
jalepeno pepper, and 8 cloves of garlic in boiling water.
Let cook for approx. 10 minutes until tomatillo skins
begin to break apart. Meanwhile, in the bowl of a food
processor, place the 2 cloves garlic, onion, cilantro,
and salt and pulse until well chopped. Add the juice of
the lime. Remove the tomatillos, garlic, and jalepeno
from the pot with a slotted spoon and place in processor
Be careful not to add in too much water. . Pulse processor
until well chopped but still chunky. Adjust seasoning
to taste. Serve at room temperature or chilled. This will
keep for up to 2 weeks in an air-tight container.
Note: To create red salsa, substitute Roma tomatoes
for tomatillos. To give the salsa a little more heat,
add an extra jalepeno. To make the salsa smoky and spicy,
add one or two chipotle peppers from a can of "chipotles
in adobo sauce".
