Two Easy Tomatillo Salsas, Guacamole with Peaches and Chicken Kabobs

Tomatillos, that green fruit surrounded by a papery husk has been a staple of the Mexican diet for eons.
It’s easy to buy ones of uniform size in Mexico, but in Victoria, B.C., size and availability wavers considerably.
Before using for a salsa, remove the papery husk and wash, ridding them of any stickiness.
The salsa can either be cooked in water, roasted on the comal, or in ashes, or used raw.
Let’s try a completely raw number.
Chop one pound of tomatillos roughly into four pieces each and place in a blender along with two chilie serranos, 2 T chopped white onion, 2 cloves of garlic, chopped, and a good handful of cilantro sprigs.

Do not add water to this mix. Keep pulsing and pushing down the ingredients to catch the blade, and poof, the tomatillos will exude a surprising amount of liquid. Blend until smooth and add salt to taste. Bright and acidic, this wonderful sauce goes well with grilled chicken.

Next, a cooked salsa.
Add 3/4 lb of tomatillos and 2 serranos to a saucepan covered with water. Bring to the boil, and simmer until the chilies and tomatillos are soft – not broken apart. The tomatillos will also change colour to a dull green.
The size variance will dictate that you pay attention, removing smaller tomatillos before the larger.
Place the cooked tomatillos and serranos in the blender along with half of the cooking water. Add a chopped clove of garlic and cilantro – about 10 sprigs – and blend, maintaining some texture.
Heat 1 T. veg oil in a sauce pan and when hot, pour in the salsa mixture. Cook over high heat until thickened. Adjust salt.
The cooked one is on the right, the raw on the left. The latter is brightly acidic, the former develops a rounder acidity.
To accompany the two salsas – and since peaches are in season – I propose a rarely seen guacamole that hails from Guanajuato that features front and centre.
Grind 2 serranos, 2 T. chopped white onion and salt in a molcajete until you achieve a nice paste.
Add the mashed meat of two avocadoes, 1/2 cup of green grapes, halved or quartered -depending on the size – and the finely chopped fruit of one very ripe peach. Add the juice of one small lime, and salt to taste.
Mix well. Garnish with chopped chile serrano, or if you’re lucky, fresh pomegranate seeds.
Serve with chips and your favourite ice cold beverages.
(You can read about this guacamole in Diana Kennedy’s book My Mexico and Roberto SantibanezRosa’s New Mexican Table).
Now, the chicken that goes so well with salsa.
I deboned and skinned 8 chicken thighs and cubed the meat. Next came the marinade of tequila, lime juice, 2 crushed cloves of garlic, dried oregano, 1 T piloncillo ( or brown sugar),  1 chile de arbol, a delicate drizzle of olive oil and salt and pepper.
Let marinate for at least 4 hours, before skewering up.
Grill until done.

One Response to “Two Easy Tomatillo Salsas, Guacamole with Peaches and Chicken Kabobs”

  1. signals3_t5 says:

    Really all food attemps is best but i like chicken kabobs…

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