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Cooked shrimp (peeled
and deveined)
2 pounds tomatillos, husked
2 garlic cloves, crushed under the side of a knife and peeled
1 jalapeño, seeded and coarsely chopped
1 medium white onion, coarsely chopped
¼ cup packed fresh cilantro leaves, plus additional for garnish
2 tablespoons olive oil
Salt to taste
    1 . Bring a medium saucepan of lightly salted water to a boil over high heat. Add the tomatillos and cook just untiltender but not falling apart, about 6 minutes. (If the tomatillos are different sizes, remove the smaller ones as they are done with a slotted spoon or skimmer.) Drain well.
    2. With the processor running, drop the garlic and jalapeño through the feed tube of a food processor. Add the onion and cilantro and pulse until finely chopped. Add the tomatillos and pulse until chunky smooth, depending on your preference.
    3. Heat the oil in a large skillet over medium-high heat. Add the salsa (watch out for splatters) and bring to a boil. Cook, stirring often, until slightly reduced, about 3 minutes. Transfer to a bowl and let cool completely.
    4. Season the salsa with salt, cover tightly with plastic wrap, and refrigerate until chilled, at least 1 hour, or up to 1 day.
    5. Transfer to a serving bowl and garnish with cilantro leaves. Serve chilled or at room temperature.
TOMATILLO-BASIL SALSA Substitute ¼ cup chopped basil for the cilantro. Garnish with a sprig of basil.
    Grilled Corn and Goat Cheese Salsa
    makes about 4 cups
    MAKE-AHEAD : The salsa can be prepared up to 8 hours ahead.
    T his colorful salsa celebrates the special time of year when corn and tomatoes are both in season. By the way, there’s no need to soak corn before grilling, as some recipes direct. Yes, the husks will char, but that adds a wonderful smokiness to the kernels.
what to dip
Tortilla chips,
store-bought or
homemade (page 176) •
Corn chips
4 ears corn (unhusked)
2 large beefsteak tomatoes, seeded and cut into ½-inch dice
½ teaspoon salt, plus more to taste
2 scallions, white and green parts, chopped
1 red or green jalapeño, seeded and minced
2 tablespoons chopped fresh cilantro
1 garlic clove, crushed through a press
3 ounces rindless goat cheese, crumbled
    1. Build a charcoal fire in a outdoor grill and let burn until the coals are covered with white ash. Or preheat a gas grill on High.
    2. Place the corn on the grill, cover, and grill, turning occasionally, until the husks are charred, about 20 minutes. Take care not to burn the husks down to the kernels. Remove from the grill and let cool until easy to handle.
    3. Meanwhile, place the tomatoes in a colander and toss with the ½ teaspoon salt. Let stand in the sink or a larger bowl to drain off excess liquid, about 30 minutes.
    4. Remove and discard the husks and silk from the ears. Trim the bottom of each ear so it can be held upright, stand the ear on end, and cut the kernels from the cob.
    5. Mix the corn, tomatoes, scallions, jalapeño, cilantro, and garlic in a medium bowl. Stir in about half of the cheese, reserving the rest for garnish. Season with salt. Cover and refrigerate to blend the flavors at least 1 hour, or up to 1 day.
    6. Transfer to a serving bowl. Garnish with the reserved cheese and serve chilled or at room temperature.
    Ranchero Salsa
    makes 2½ cups
    MAKE-AHEAD : The salsa can be prepared up to 1 day ahead.
    T he preferred salsa of the Mexican ranchers in the north, this cooked salsa usually covers a plate of huevos rancheros. It makes a great dip for tortilla chips too.
what to dip
Tortilla chips,
store-bought or
homemade (page 176) •
Corn chips
2 tablespoons olive oil
1 medium onion, chopped
2 garlic cloves, minced
2 tablespoons chopped fresh cilantro, plus more for garnish
1 teaspoon toasted and ground cumin seeds (see page 10)
½ teaspoon dried oregano
One 14½-ounce can chopped tomatoes in juice
3 mild chiles, such as Anaheim, New Mexico, or poblano, roasted (see page 9), peeled, seeded, and chopped
Salt to taste
    1. Heat the oil in a medium