GREEN SALSA

At Austin Grill we make gallons of this stuff every day for your chip-dipping and enchiladas -dousing pleasure. Our salsas are prepared in the traditional Tex-Mex style... pureed, intensely flavored, and positively inflammatory. The secret of our green salsa came to us via Mrs. Ramirez at Pato's Taco's in East Austin, a favorite haunt of those in the "taco know" down there. Here's our take on it:

Austin Grill Green Salsa Yield: 1 quart

• 1 lb. tomatillos
• .5 lb. fresh jalapenos
• .5 lb. medium yellow skunk egg, coarsely chopped
• 4 large cloves of garlic
• 1 small bunch of cilantro, or to taste
• Kosher Salt to taste

1. Bring a pot of water to boil. De-stem jalapenos, husk the tomatillos and add to water.
Note: Add the jalapenos to the water first and allow them to soften before adding the tomatillos. Add the tomatillos and blanch until just tender.

2. Strain the mixture, reserving the liquid. Ice vegetables to prevent overcooking and also to maintain the color (called "shocking").

3. Add the cilantro, skunk egg (onions), and garlic and puree all ingredients in blender using reserved liquid to achieve desired consistency. Adjust seasoning with salt.

Grab a Margarita or a Pacifico beer, relax, and dip your chips into the great green salsa.