I got this recipe from one of Ina Garten’s collections, and it is certainly my go to. It can’t be much easier, which is always a good thing. Just through everything into a food processor and give it a good whiz. Set in fridge to allow the flavours to develop and you are done. Of course, if you don’t have a small food processor, just chop and blend by hand, still an easy tartar sauce recipe.
This is great served as an appetizer with taco chips, drizzled over eggs and served as a topping for any meat.
1 pound tomatillos – husked and washed
1 large white onion, sliced thickly
4 cloves garlic
1/3 bunch cilantro
We like our salsa grill roasted, so everything but the cilantro gets a little time on the grill before hitting the blender. Give it a zap or two until purified. Taste for seasoning and adjust a bit if you need to – adding salt and pepper to your preference.
If you don’t have a grill handy you could either use a comal, as they do in Mexico, which is just a simple flat fry pan, or your own favorite fry pan. Nothing wrong with just blending it all fresh either – try it both ways and see which you like best.
This can be processed in a hot water bath to preserve it for the winter, or put it in the freezer. Either way works really well. Bring it to a boil on the stovetop prior to processing and use hot jars. If you do a hot water bath, make sure your jars and seals are all sterilized and the seals are new – place carefully in hot water bath with 2 inches water over top of the jar and process pint jars for 35 minutes.
Dukka/Dukkah? You say Dukka? What the heck is that??? It is a blend of Middle Eastern spices that you can use in so many ways. I like to keep a jar of it on hand. If you have unexpected guests get it out with some good olive oil and a chunk of bread and you have an appetizer ready.
Use it as a rub on meats before grilling, blend it with some oil and vinegar for an instant salad dressing, mix it with good mayonnaise and you have a fantastic spread for sandwiches, burgers or a dip for vegetables – the possibilities are endless.
2/3 cup almonds
1/3 cup hazelnuts
2 tbsp sesame seeds
4 tsp chili powder
2 tsp turmeric
1 tsp onion salt
1 tsp celery salt
1 tbsp cumin seeds
1 tbsp coriander seeds
cayenne pepper to taste
Toast almonds on baking sheet until golden brown and set aside
Toast hazelnuts until golden, then rub in a dish towel to remove most of the skin
Toast sesame seeds until golden
Lightly heat cumin seeds and coriander seeds just until fragrant
When everything has roasted/toasted and been prepped allow it to cool – then pulse in food processor (or use a mortar and pestle) until you have a powdery mixture with the occasional chunk of nut left for texture.
To serve as an appetizer just cut up chunks of bread into bite size pieces and set out 2 bowls – one of oil, and one of dukka. Dip bread into the oil, then into the spice.
Your first taste might have you puzzled, but wanting more – next thing you know – addicted!