Chilie Tuxta on a Sunday Afternoon. Salsa Class

A recent chat about Mexican cookbooks had me hankering for a taste of Mexico. What better way than to start cooking those culinary souvenirs from a recent trip.

The tiny chilie tuxta, looking like a dried strawberry, that I purchased in the market of Puerto Escondido, needed to be made into a salsa.
The ratio is 1/2 ounce of chilies to 1/2 pound of tomatillos, but it’s not etched in stone. (I’ll play around with ratios for the next batch. Just because).
After a tedious session of picking off the stems and removing the outstanding amount of seeds each chilie contained, I quickly fried the little buggers in some olive oil to crisp them, and drained on paper towels.
Tomatillos, husked and rinsed, were roasted on a comal until the flesh turns a pale green ant the tomatillos become soft. I also roasted two cloves of garlic in their skins and two slices of onion.
Whipped up in a blender, the salsa was a wonderful blend of acidity and heat with a smokey undertone. I had to add a bit of sugar to the salsa to counteract the tart-bitter notes of the tomatillos.
Mr. DeMille, I’m ready for my close up.
Chips and salsa do not a lunch make, so with visions of summer to come, I cobbled together a lunch al fresco.
Lovage, a leafy pungent herb, is staking its claim in my garden. I find it a welcome flavour in ground meats for burgers along with mustard and chopped shallots.
So be it.
A little trick I like to apply is to stuff the inside of the burger with goat cheese so it becomes a molten patty when eaten.
A little caramelized onions, a bunch of salads, a couple of margaritas and you have yourself lunch.


Julie’s Margaritas
Crushed ice cubes in glass
1 1/2 oz silver tequila (100 percent agave)
under 1 oz cointreau or triple sec
Juice of one lime – or to taste.
 


4 Responses to “Chilie Tuxta on a Sunday Afternoon. Salsa Class”

  1. Matt R. says:

    I have yet to find a good culinary use for lovage.

    The closest I’ve come is in soup with plenty of potato and cream. Certainly it requires a light touch.

  2. That sounds great, I’ll try it. It certainly doesn’t take much to highlight its distinct flavour that’s for sure. Most say it’s akin to Maggi seasoning sauce.

  3. Matt R. says:

    Really?

    I’ve never had that stuff.

    We had a batch of potato lovage soup that married overnight and while the flavour was probably fine when it was produced, had intensified overnight in the fridge. The first bowl that went out came back with the guest saying it ‘tasted like poison’.

    1. Always taste your food before you send it out.
    2. How do you know what poison tasted like?

  4. 1. always a good idea

    Maggi is most likely a acquired taste, like vegemite and marmite. I just tried a drop of Maggi just now, and it’s definitely has a lovage afternote.
    Cool.

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