Tomatillo and Tomate Salsa (or adobo)


Last Sunday began the Hispanic Heritage Month in the U.S. I must confess I had never paid much attention to this celebration, but because of my work for Mamás Latinas I faced the challenge to cook 21 recipes from as many countries and I must say I'm fascinated.
The idea with this adobo is marinating meat or poultry before cooking either on the stovetop or in the oven. I'm serving it raw as a sauce, like a chimichurri or guasacaca.
I hope you like this recipe that I borrowed from Maricel’s book. My only contribution was not adding the teaspoon of achiote (annatto) paste that her recipe originally calls for ad reducing to half the amount of black peppercorns.
Guatemalan Tomatillo and Tomate Salsa (or adobo) | Ingredients for 2 ½ cups
1 ¼ pounds of tomatillos, husks removed and cooked in boiling water for 8 minutes
1 pound of tomatoes, peeled and seeded
8 garlic cloves, peeled
2 teaspoons of salt
½ teaspoon of black peppercorns
½ teaspoon of dried oregano
½ teaspoon of ground cumin
¼ cup of white vinegar

Preparation
Put all ingredients in a blender or food processor, and process until a fine puree is formed.

Serve as a sauce to accompany beef, grilled pork or poultry or to eat with tortilla chips.

If you'll use it as a marinade, you can add a teaspoon achiote (annatto) paste, rub the meat or poultry with the marinade and let marinate for at least 2 hours couple of hours, covered, in the refrigerator.

To print the recipe click here.

How do you like this recipe? What other Latin recipes would like to find here?

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