Today I ripped out most of my tomatillo plants to make way for the winter garden. There were more tomatillos than I'd expected, so now I'm up to my ears in chili verde sauce.
Not to worry, though. Reduced, strained and lightly monté au beurre it becomes positively snooty, far from that stuff served in little plastic cups all over California.
Here's how the acid balance worked out: Neutral/acid pork chop, slightly sweet avocado, sour sauce, sweet carrot/potato/onion. Dark beer to stand up to the bit of morita chili that's in the salsa. Not that it's hot. Just a tingle of heat to keep things interesting.
I still have about a pinto of chili verde, unstrained, that I can use for something else. Maybe those schweinschnitzel left over from dinner with my uncle. Maybe some kind of torta milanesa. That could really hit the spot on a fall Sunday.
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