Tomatillos are here...

Tomatillos have made their way into the market, and with a combo of other local goodies the time is right for a little Mexican inspired cookery. And with all this rain, why not stay in and cook?

A pipian is one of the most ancient Mexican sauces of their culinary history, and is basically defined as any sauce that contains seeds, mostly pumpkin seeds or “pepitas” en Espanol.

Here is my recipe for my favorite pipian. I recommend serving it as a warmed sauce with grilled salmon.





2# Tomatillos

2 Walla Walla onions

2-3 Jalapenos, depending on your heat preference and the heat of the peppers

1/2 cup golden raisons plumped in warm water.

3/4 cup toasted pumpkin seeds

1 cup chopped cilatro

1/2 cup chopped parsley

juice of 2 limes

5 cloves garlic

sunflower oil

Turn on your broiler.

Husk the tomatillos, 1/2 and de-seed the peppers, cut the onions into 1/6ths and combinr with the garlic in a roasting pan. Toss with oil, and season with salt and pepper. Put under the boiler until a slight char develops on the tomatillos and onions. This adds depth of flavor.

When cooked, combine in a food processor (being sure to use the reserved juices) with the rest of the ingrediants. You may have to do this in 2 batches, splitting up the ingrediants of so. When finished combine the mixture into a large bowl, and check the seasoning, andding more salt and pepper of desired.

I really enjoy this sauce served warm with grilled items...heat up in a saute pan, thinning out with chicken stock or water to reach desired consistency if needed. Put sauce on bottom of your plate and top with grilled salmon, or some sliced flank steak. Enjoy!