M was in CA a few weeks ago for a wedding, and he sent me a picture of what he was eating at brunch. "Ooooooh, chilaquiles?! Yummy!" I enthused. "Unfortunately, they look better than they taste," he glumly replied. I could feel the despair even through a text message, so I had to do something. "I might be able to do better than that, " I offered. "I KNOW you can do better than that!" he said. With such a vote of confidence, chilaquiles had to be on a forthcoming brunch menu sooner rather than later. So next time he was able to go to the Saturday morning PSU farmer's market with me, we embarked on Operation: Tasty Chilaquiles.
So now you're thinking this recipe will be for chilaquiles. Sorry to disappoint, as they did turn out quite delicious, but I didn't measure anything I added to it. I'll have to make it again next time with measuring cups and notebook at the ready. But what I did measure were the ingredients that went into the salsa. He and I were perusing the farmer's market stalls when I spotted some huge, really tasty-looking tomatillos. "Ooooh Ooooooh, salsa verde!" I exclaimed. And so it came to pass.
12 oz tomatillos, husk removed and tomatillo rinsed, chopped
1 large garlic clove, coarsely chopped
1 small chile (I used a Fresno pepper, so I removed some of the ribs and seeds to cut down on the heat), diced
small handful of cilantro leaves (about 3 Tbsp), rinsed and roughly chopped
juice from 1/2 a medium-sized lime (about 1 1/2 Tbsp)
1 tsp honey
1/2 tsp kosher salt
1/2 cup finely chopped red onion, rinsed under cold water (this tames some of the sharpness of raw onions, highly recommended)
In a blender jar, combine the tomatillos, chile, cilantro, lime juice, garlic, honey and salt. Pulse to the desired consistency- chunky or almost pureed, depending on how you like it. Stir in the 1/2 cup finely diced and rinsed red onion.
Serve with tortilla chips, or tacos or chilaquiles....or all of the above.