Chef Robert Del Grande suggests the piquant flavor of a pickled jalapeño salsa to set off the taste of grilled steaks, fish, chick, or pork chops.
6 to 12 fresh jalapeños, stems removed
12 tomatillos, husks removed
1/2 white onion, chopped
2 cloves garlic, chopped
1/3 c. white wine vinegar
2/3 c. water
2 T. sugar
1 1/2 tsp. salt
1 bunch cilantro, chopped (about 1 cup)
Combine all the ingredients except cilantro in a pot and bring to a boil. Cover, lower the heat, and simmer for about 10 minutes or until the tomatillos are soft. Remove from the heat and allow to cool. Transfer the cooled ingredients and the liquid to a blender. Add the cilantro, and puréé until smooth and uniformly green. Refrigerate. Makes about two cups. Serve cold or at room temperature.
From the December 1992 issue.