Tomatillo Salsa

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Rated 4 stars out of 5
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Total Time:
40 min
Prep
15 min
Cook
25 min
Yield:
about 4 cups
Level:
Easy
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This is a standard Mexican salsa that you find everywhere in Mexico. Tomatillos have a natural acidic and fresh note that gives them a little sparkle. (They keep that sparkle even after they're cooked.) Tomatillo salsa is a natural with the flavors of grilled meat, but it is a great do-ahead, have-on-hand salsa to freshen up anything off the grill or out of a skillet.

Ingredients

  • 1 pound fresh tomatillos
  • 1 large Spanish onion (about 12 ounces), cut into large chunks (about 3 cups)
  • 3 cloves garlic
  • 1/2 packed cup coarsely chopped cilantro leaves
  • 1/2 jalapeno (seeds and all if you like heat)
  • 1/2 lime, juiced
  • Kosher or fine sea salt

Directions

Pull the husks from the tomatillos and wash them under cool water until they no longer feel sticky. Cut them into quarters and put them into the work bowl of a food processor. Add the onion and garlic and process until smooth. Add the cilantro, jalapeno and lime juice and process until the jalapeno is finely chopped.

Scrape the mixture into a small saucepan. Season lightly with salt and bring to a boil over medium heat. Cook, stirring occasionally, until most of the liquid is boiled off and the salsa looks relish-y, about 15 minutes. Cool before using. The sauce can be refrigerated for up to 1 week. If refrigerated, you may want to add a little salt and/or lime juice to the salsa before serving.

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Newest Ratings and Reviews

Read all 16 reviews

  • on October 27, 2012

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    Very easy and good but next time I will roast the veggies first.
    Mike

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  • on August 15, 2012

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    This is a good recipe but like roasting my veggies first prior to putting them into the blender. The flavor is much better with roasted veggies rather than pan cooked. Thanks!

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  • on September 30, 2011

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    Very Good recipe Daisy. I went ahead and roasted the tomatillos, garlic and the jalapenos under the broiler at high for 7 minutes. I chopped half the roasted mix and food processed the remaining. Chopped the cilantro and onion. Added the lime juice at the end. Threw in a 1/8 cup of Sweet chili sauce for color and heat. Love your cookbook too.

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