Sunday Dinner

Grilled Flank Steak 
Tomatillo and Guajillo Salsa
Brown Rice

Chocolate Dulce de Leche Bars

When you have tomatillos, jalapeños, and peaches (did you see my FB post?) in your garden, this is what your Sunday dinner menu might look like.  My inspiration for this menu comes from an old Gourmet special edition magazine.  It featured the meat, salsa, and salad all together on one page, but seeing how this is my little space in the world, I wanted to feature each component on it's own.

I call this salsa, but it is easily used as a dip or sauce for pretty much any meat, veggie and/or carbohydrate.  Again, love those multi-purpose recipes!  The guajillos add a nice smokiness and the tomatillos add a fresh and zesty lemon essence. The recipe calls for dried guajillo chiles, but pasilla chiles can be substituted.

One can never have too many salsa recipes.  Happy Sunday!

Tomatillo and Guajillo Salsa
makes about 2 cups

4 dried guajillo chiles, wiped clean
1-2 canned chipotle chiles in adobo sauce, or to taste
1 lb fresh tomatillos, husked and rinsed, then quartered
1 cup packed fresh cilantro leaves
2 medium garlic cloves, peeled and roughly chopped
1 Tablespoon packed light brown sugar
1 teaspoon molasses (not blackstrap)
1/2 teaspoon ground cumin
1 teaspoon Kosher salt
1/4 cup vegetable oil

Slit dried chiles lengthwise, then remove stems, seeds and ribs. Heat a dry heavy 10-inch skillet (not non-stick) over medium heat until hot, then toast chiles, opened flat, turning and pressing with tongs, until more malleable and slightly changed in color, about 1 minute.  Transfer chiles to a medium bowl, cover with hot water and soak until softened, about 20 minutes, then drain.

In a blender, Purée chiles (including chipotles), tomatillos, cilantro, garlic, brown sugar, molasses, cumin and salt until smooth, about 1 minute.

Heat the oil in the skillet over medium-high heat until it shimmers, then cook salsa (it will spatter), stirring occasionally, until slightly thickened, 5-8 minutes. Salsa can be made and kept refrigerated for up to one week in advance.  Bring to room temperature before serving.  Enjoy!

Source: Adapted from Gourmet- Grilling Edition, Summer 2011

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