Well, not quite; it's hard for me to let myself off too easy when I cook (I'm working on it). Having decided to prepare the meat in the Puerto Rican style pernil, as opposed to going for the Southern comfort of the BBQ pulled pork I also sometimes make, I opted to serve the finished product in corn tortillas, as tacos. Clearly, I needed some condiments to go with. And it just so happened that days earlier I had noticed some mighty fine-lookin' tomatillos at the Co-op, and thought about how I had never cooked with them before. Immediately, salsa verde, that vibrant, often incendiary Mexican preparation came to mind. One down, one to go; in addition to heat, my tacos would need some crunch. Given my recent obsession with canning, I decided that a quick pickle of red onions was the way to go.
For the onions, I used a simple recipe from Epicurious; in addition to the onions, it calls for exactly three ingredients: apple cider vinegar, water, and salt. It takes about five minutes to throw together; I bet you could make it right now. Go ahead, then! Need a further push? Just look at how pretty the finished pickle looks, all glowing and rosy pink:
For the salsa, I adapted a recipe from Bon Appétit; similarly approachable, it called for the tomatillos to be boiled together with a few jalapeños, then whirled in a blender with fresh parsley, cilantro and mint, and not a small amount of garlic. Looking for a clean flavor, I left out the dried cumin the recipe called for; I also found the finished salsa to be lacking in acidity, and corrected that with both apple cider vinegar and a squeeze of fresh lime juice. I see that Bon Appétit didn't post a photo of the salsa, and neither will I; its hue wasn't exactly appetizing. But piled together with the pork and pickled onions, I doesn't look half bad; nay, the colors are almost complementary:
Pickled Red Onions
Adapted from epicurious.com
Makes about 2 cups
- 2 red onions, sliced into half-moons
- 1 c. apple cider vinegar
- 1 tsp. salt
1. Bring a small pot of water to a boil. Blanch the onions for one minute, then drain and shock in an ice bath. Drain again.
2. Return onions to the pot and add the vinegar, salt, and enough cold water to just cover the onions. Bring mixture to a boil and simmer one minute; transfer onions and brine to glass jars and let cool. Note: if planning to can (preserve) the onions, you will need to sterilize the jars. Canned onions keep indefinitely; if not preserving, transfer the jars to the refrigerator, where they will keep for about a month.
Adapted from bonappetit.com
Makes about 4 cups
- 3 lbs. tomatillos, husked, rinsed
- 2 large jalapeños, stems (but not seeds) removed
- 5 garlic cloves, peeled
- 1 bunch fresh cilantro, thick bottom stems trimmed
- 1/2 bunch fresh parsley, thick bottoms stems trimmed
- Handful fresh mint leaves
- 1 1/2 tbsp. vegetable oil
- About 1 tbsp. apple cider vinegar
- Juice of 1 lime
- About 1 1/2 tsp. salt
1. Place tomatillos and jalapeños in a large pot, cover with water, and bring to a boil. Drop to a simmer and let cook until tomatillos are soft, about 15 minutes. Drain.
2. Place tomatillos and jalapeños in the bowl of a blender or food processor. Add garlic and herbs, and pulse to combine, then let run until smooth.
3. Return mixture to the pot, add oil and let simmer for 5 - 10 more minutes, until salsa thickens. Remove from heat. Add cider vinegar, lime juice and salt; taste and correct seasoning. Let cool and serve.