The Basics of

CONDIMENTS

CONDIMENTS ARE THE ADD-ONS THAT MAKE SIMPLE FOODS TASTE SUPERB—KETCHUP ON A BURGER, CHILI SAUCE ON MEAT LOAF, AND SALSA ON GRILLED MEAT. CAN AND STASH AN ASSORTMENT IN YOUR PANTRY—START WITH THIS CLASSIC GREEN SALSA.

SALSA VERDE


PREP: 40 MINUTES BROIL: 14 MINUTES STAND: 20 MINUTES PROCESS: 15 MINUTES MAKES: 6 HALF-PINTS


1. Preheat broiler. Place tomatillos, poblano peppers, and serrano peppers, in batches if necessary, in a foil-lined 15×10×1-inch baking pan. Broil 4 to 5 inches from the heat for 14 to 16 minutes or until charred, turning once. Remove from broiler. Wrap poblano and serrano peppers in the foil. Let stand about 20 minutes or until cool enough to handle. Discard stems and seeds; peel off and discard skins (see tip, below). In a food processor or blender combine tomatillos, peppers, salt, sugar, and garlic. Cover and process or blend until chopped.

2. Transfer vegetable mixture to a 5- to 6-quart stainless-steel, enamel, or nonstick heavy pot. Stir in vinegar, onion, cilantro, and lime juice. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove pot from heat.

3. Ladle hot salsa into hot sterilized half-pint canning jars, leaving a ½-inch headspace. Wipe jar rims; adjust lids and screw bands.

4. Process filled jars in a boiling-water canner for 15 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.

PER 2 TABLESPOONS: 21 cal., 0 g fat, 0 mg chol., 195 mg sodium, 4 g carb., 1 g fiber, 1 g pro.


1. Remove the husks from the tomatillos and rinse off the sticky residue.

 

2. For roasting, leave the tomatillos and peppers whole.

 

3. After allowing peppers to cool in the foil, the skins should peel away easily.

 

4. Use a sharp paring knife to gently scrape the seeds from the peppers.

 

HANDLING CHILES

Because hot chile peppers, contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch chile peppers, wash your hands well with soap and warm water.