Tomatillo Salsa

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January 11, 2011 by Flora Dawn

Homemade salsa is so good. Although I do purchase the jarred variety for cooking, if we want to eat salsa on chips or tacos I usually make it fresh. It doesn’t take a lot of time and it really does taste a lot better. And it is extremely nice to be able to adjust the spices and salt to suit your taste.

One of our favorite salsa is made made with tomatillos. They look like small green tomatoes with papery husks, that need removed before eating. They have a unique, almost citrus flavor and the key ingredient in Salsa Verde or green salsa.

This simple, but really great salsa is based on recipe from Rick Bayless. If you love authentic Mexican food, he is a great source with numerous cookbooks and a series on Public Television.

Shredded Beef Tacos & Tomatillo Salsa

Tomatillo Salsa (aka Salsa Verde)

  • 1/2 pound fresh tomatillos (about 5-6)
  • 1-2 Serrano chiles (or use jalapeno chiles if you like it hotter)
  • 1 garlic clove, peeled and roughly chopped
  • 10 sprigs fresh cilantro
  • 1/4 cup water
  • salt to taste
  • 1/2 small onion, peeled diced, and rinsed under cold water
  1. Adjust oven rack to highest position and turn on the broiler. Peel husk off tomatillos and discard. Rinse tomatillos and lay on a rimmed baking sheet. Place under broiler and broil for 5 minutes or until they appear darkened in spots; remove from oven and turn each tomatillo over. Return to broiler and cook an additional 5-6 minutes. Remove from oven and allow to cool.
  2. Scrap tomatillos and any accumulated juices into a blender or food processor. Stem chiles and roughly chop. Pull leaves from cilantro and discard the stems. Add chile, garlic, cilantro leaves and 1/4 cup water to blender or food processor. Cover and process until nearly smooth. Pour into small bowl and taste, add salt if needed. Add onions and stir to combine.

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