Some people say that Tex-Mex cooking bears no relation to Mexican. Well, tell that to me and my friend Patricia Jinich, a Mexico City native who now teaches cooking classes through the Mexican Cultural Institute in Washington, D.C. Pati and I bonded over our mutual love of Mexican food, and even though I have traveled frequently in Mexico, many of the recipes she has shared with me take me right back to my West Texas childhood or Central Texas college days. This salsa—gorgeous to behold and tart and spicy to taste-is the perfect example; its flavors are identical to those served up in little bowls on every table at the best Tex-Mex restaurants I know. It’s perfect on the Catfish Tacos with Chipotle Slaw (page 101) and Shrimp Tacos with Grapefruit–Black Bean Salsa (page 102), and it is a natural pairing with seafood. But, honestly, you can drizzle it on just about anything to decent effect. And, of course, you can just scoop it up with tortilla chips.

　　

Ingredients

makes about 2 cups

　　1 pound tomatillos, husks removed and rinsed

　　2 cloves garlic

　　2 jalapeño chiles, stems removed

　　Leaves from 1/2 bunch cilantro (about 1/2 cup packed)

　　1 large shallot lobe or small onion, chopped (about 1/4 cup)

　　1/2 teaspoon coarse kosher or sea salt, plus more to taste

　　1 tablespoon vegetable oil

　　

Step 1

Combine the tomatillos, garlic, and jalapeños in a medium pot and cover with water. Place over high heat and bring to a boil. Decrease the heat to medium and cook until the tomatillos change in color from bright to pale olive green and are quite soft but not yet coming apart, about 10 minutes.

　　

Step 2

Transfer the tomatillos, garlic, one of the jalapeños, and 1/2 cup of the cooking liquid to a blender; remove the center of the lid and place a dish towel over it so steam can escape. Puree until smooth. (If you have an immersion or handheld blender, you can do this right in the pot; pour out all but 1/2 cup of the cooking liquid and fish out one of the jalapeños before proceeding.)

　　

Step 3

Add the cilantro, shallot, and salt; puree until smooth. Taste and add salt as needed. Also taste for heat and add part or all of the remaining jalapeño, if desired, and puree.

　　

Step 4

Discard the cooking water in the pot, pour in the vegetable oil, and return the pot to medium-high heat. Add the sauce and bring to a boil, then decrease the heat to medium-low and simmer the sauce until it thickens a bit and deepens in flavor and color, about 5 minutes.

　　

Step 5

Transfer to a container to cool completely. Use immediately, or refrigerate for up to several weeks.

　　Reprinted with permission from Serve Yourself: Nightly Adventures in Cooking for One by Joe Yonan. Text copyright © 2011 by Joe Yonan; photographs copyright © 2011 by Ed Anderson. Published by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Random House, Inc.Joe Yonan is the food and travel editor at the Washington Post, where he writes the award-winning "Cooking for One" column. Joe's work also earned the Post the 2009 and 2010 James Beard Foundation's award for best food section. He is the former travel editor at the Boston Globe. Visit www.joeyonan.com.