Recipe courtesy of Mary Sue Milliken and Susan Feniger
Save Recipe Print
Yield:
about 1 1/2 cup
Level:
Easy

Ingredients

Directions

Preheat the broiler. Place the tomatillas on a baking tray and broil, turning frequently until slightly charred, 15 minutes. Set aside to cool. In a saucepan combine water, garlic, chiles, onion and cilantro and simmer until chiles are tender. In a blender combine tomatillas and simmered mixture and process to desired consistency, but not liquified. Transfer salsa to a bowl and add salt and 1/2 teaspoon sugar, to taste.

Blend until pureed, but not liquefied.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Salsa de Tomate con Chile Chipotle: Tomato Sauce with Chipotles

Recipe courtesy of Zarela Martinez

Rollo De Salmon Ahumado Con Salsa Tartar Y Lentejas (Smoked Salmon Roll with Tartar Sauce and Lentils)

Recipe courtesy of Carlos Piernas Del Amor

Sweet Plantain Omelet with Fried Bread and Roasted Red Pepper Sauce: Tortilla de Maduros con Pan Frito y Salsa Criolla

Recipe courtesy of Alex Garcia

Rajas de Chiles y Queso Manchego

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Pickled Chipotles

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Salsa de Molcajete

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Salsa de Chile Colorado

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Salsa de Molcajete

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Browse Reviews By Keyword