RECIPE ARCHIVE : A GASTRONOMIC INDEX

NOTES

Yields about 1 cup.

INGREDIENTS

1-3 garlic cloves, grated or mashed to a paste
1 teaspoon lemon juice, more to taste
⅛ teaspoon fine sea salt, more to taste
1 large egg
1 large egg yolk
¾ cup extra-virgin olive oil

METHOD

1. Combine garlic, lemon juice and salt in a blender or food processor and let sit a minute or two. Add eggs and blend until combined. With the blender running, slowly add the olive oil in a thin, steady stream. You can use a mortar and pestle if you prefer.

2. Taste for seasoning and add more salt and lemon juice if needed.

NOTES

The salsa can be refrigerated for up to 5 days.

INGREDIENTS

1½ pounds tomatillos, husked and rinsed
2 cups water
½ medium white onion, chopped
3 large garlic cloves, minced
2 large scallions, chopped
½ cup chopped cilantro
¼ cup chopped epazote or 1 tablespoon chopped oregano
1 teaspoon cumin seeds
fine sea salt

METHOD

Combine all the ingredients except the salt in a large saucepan and bring to a boil. Add a generous pinch of salt and simmer over moderate heat until the onion is tender, about 20 minutes. Remove from the heat and coarsely mash the salsa with a potato masher. Let cool completely, season with salt and serve.

Enrique Olvera, Pujol, Mexico City