Tomatillo salsa
Tomatillo salsa is often made in a blender or food processor. By using the Food Grinder attachment, this recipe not only saves you time chopping, but turns out a delectably textured and fresh tasting salsa perfect for topping chicken or pork tacos or enchiladas. Or, simply serve it with tortilla chips.
Tools
Ingredients
Serving
450 g
fresh tomatillos, husked removed, halved
1/2
medium white onion, quartered
3 cloves
garlic
1-2
serrano pepper, halved lengthwise
15 g
cilantro leaves and stems
1 1/2 tsp
fine sea salt
3/4 tsp
cumin
2 tsp
fresh lime juice
2 tsp
vegetable oil
Step by step
Arrange an oven rack on the top level of the oven, about 4 inches from the broiler. Turn on the broiler. Grease a baking sheet with oil and set aside.
Arrange the tomatillos cut side down on the greased baking sheet. Arrange the onion wedges in a single layer. Place the garlic and pepper cut side down on the baking sheet. Broil until spots of char appear on all the vegetables. Turn the garlic, if needed, to keep it from burning. Set aside to cool for 10 minutes.
Attach the Food Grinder Attachment with the coarse grinding plate to your Stand Mixer. Place the bowl of the stand mixer under the grinder to catch the vegetables. Place all the broiled vegetables and the cilantro in the large food tray. Turn the mixer to speed 4 and feed the vegetables through the grinder using the food pusher. Stir in the salt and cumin. Transfer to a serving bowl and serve immediately or store in a covered container in the refrigerator for up to 2 days.
To cook the sausage: Heat a large skillet or cast iron pan over medium high heat, add 1 tablespoon of olive oil and brown the sausages on all sides. Reduce heat to low and cook for 10-15 minutes until cooked through.