Salsa Verde (tomatillo salsa)
- Preparation time: 30 minutes
Ingredients
(Makes about 2 cups)
Tomatillos:
- ½ pound tomatillos, husked and rinsed (6 to 8 medium tomatillos)
- ½ teaspoon salt
Blender Additions:
- 1 jalapeño pepper, quartered
- 1 to 2 serrano pepper, sliced in half (See below to determine how hot you want your salsa to be)
- 1 clove garlic, peeled and halved
- ¼ cup cilantro sprigs
- ½ small white onion, halved
Oil:
- ½ tablespoon safflower or equivalent vegetable oil
Salt:
- ½ teaspoon salt (adjust salt to your taste)
Instructions
-
Husk and rinse the tomatillos.
- Place tomatillos in a medium saucepan.
- Cover tomatillos with water. Add ½ teaspoon salt.
- Cover saucepan and simmer tomatillos until tender, 10 to 15 minutes.
- With a slotted spoon, gently remove tomatillos from the water and place in a blender.
- Add the jalapeño, serrano pepper, garlic, cilantro, onion, and salt to the blender.
- Blend or process to a medium-coarse puree.
- Heat oil in a skillet on medium-high heat.
- When the oil is hot enough to make a drop of the puree sizzle sharply, pour all of the puree into the skillet.
- Stirring constantly, let the puree cook for 4 to 5 minutes, until darker and thicker.
- Taste and adjust salt if necessary.
Comments
Not sure how hot your jalapeño and serrano peppers are? Cut off the stem and press the cut end of the stem to your tongue. If you feel a slight burning sensation in your mouth the pepper is mild. If your mouth rapidly fills up with a burning sensation the pepper is about medium. If your mouth feels like it is on fire it is a hot pepper.Adjust the type and number of chile peppers you use in your salsa based on how hot you want the salsa to be.
Use this sauce when making chicken enchiladas verde.
This sauce can be served as a condiment for pork street tacos.