Free Viva Vegan!: 200 Authentic and Fabulous Recipes for Latin Food Lovers by Terry Hope Romero Page A

pepper, and lime juice and remove from the heat. If desired, puree the sauce with an immersion blender until smooth, or leave as is.
    Variation
     
    Zesty Chipotle Sauce: This is easy and so good on tamales or with Amaranth Polenta with Roasted Chiles (page 128), with delicious chipotle flavor and a touch of chile heat. Simply stir in one 7-ounce can of prepared Mexican chipotle sauce (not whole chi - potles in adobo, but the pureed, flavored tomato sauce), along with the diced tomatoes.
     

CLASSIC ROASTED TOMATILLO SALSA
     
 
    • Makes about 3½ cups salsa
    • Time: About 20 minutes
    • Gluten Free, Soy Free
 
     
    So easy and so outrageously fresh you may never want to be seen with a jar of store-bought tomatillo salsa again. This smoky green salsa keeps well in the fridge for a week or more and is perfect for tortilla chips or tacos or dolloped on a sandwich. If ever you needed an excuse for a never-ending supply of fresh tomatillos, here it is!
     
     
    Tip: Only canned tomatillos? Broil the other vegetables, then blend with the canned to matillos with their juices as directed.
     
    1 pound fresh tomatillos
3 to 4 serrano chiles, stemmed and seeded
(use jalapeños if you can’t find serranos)
4 cloves garlic
1 small white onion, chopped coarsely
2 green onions, separated into their white
and green parts
1 cup fresh cilantro leaves, lightly packed
½ teaspoon salt, or more to taste
2 tablespoons water, or more as needed
     
     
    1. Remove the papery husks from the tomatillos, place in a large bowl, and cover with warm water. Slosh the tomatillos around for a few minutes to remove their sticky, waxy coating. Drain and pat dry.
    2. Preheat the broiler to high. In a cast-iron skillet or a broiler-safe pan, place the serranos, garlic, onion, and white ends of the green onions and broil for 2 to 4 minutes, until the chiles are charred and blistered; some chiles may even split open. Remove the pan from the oven and scrape the serrano mixture into a mixing bowl to cool. Place the tomatillos in the hot pan and broil for 6 to 8 minutes, turning occasionally with tongs, until the tomatillos have softened, turned a dull green with charred spots. I usually remove the smaller tomatillos first and let the larger ones roast the full 8 minutes. Turn off the broiler and remove the pan from the oven. Transfer the roasted tomatillos to a bowl or plate to cool.
    3. In a food processor, pulse the roasted serrano mixture for a few seconds. Add the green parts of the green onions and the cilantro and pulse again to chop finely, scraping down the sides of the processor bowl several times. Add the cooled tomatillos, salt, and water and pulse to a pureed or slightly chunky consistency, whichever you desire. If you like a thinner, pourable-style salsa, pulse in an additional 2 tablespoons of water or more, as desired. Taste and adjust with more salt, if desired. Best if served at room temperature.
    Variation
     
    Roasted Tomato Salsa: This one is easy. Just replace the tomatillos with ripe red plum tomatoes. Roast them whole in the oven until the skins are blistered and a little charred. Proceed as directed. Or use a combination of tomatoes and tomatillos for a beautiful roasted salsa.
     

THE ONLY GUACAMOLE RECIPE I EVER MAKE
     
 
    • Serves 4 as a side
    • Time: Less than 10 minutes
    • Gluten Free, Soy Free
 
     
    Guacamole, probably just after salsa, is a Latin food that’s become second nature to most North Americans (it’s almost shocking to meet somebody who’s never eaten it!) and is a regular guest at parties and in burritos everywhere. But no mention of a guacamole recipe in a vegan Latin cookbook would be scandalous, so here it is. Speaking of scandal, I avoid putting too many things in my guac; I like it simple and straightforward.
     
    The most important guac tip? Use only perfectly ripe avocados; the flesh should not have brown spots and should be soft and yielding without being mushy, and the skin should be