Recipe courtesy of Jonathan Waxman
Recipe courtesy of Jonathan Waxman
Watch how to make this recipe.
Tomatillo Salsa
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- Level: Easy
- Total: 30 min
- Active: 20 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 188
- Total Fat
- 8 g
- Saturated Fat
- 1 g
- Carbohydrates
- 28 g
- Dietary Fiber
- 5 g
- Sugar
- 10 g
- Protein
- 4 g
- Cholesterol
- 0 mg
- Sodium
- 653 mg
“The easiest thing in the world” is how I describe this delicious tomatillo salsa. Earthy and packed with flavor thanks to sautéed tomatillos, onions, garlic, and jalapeños, this salsa is vastly superior to what you can buy at the store, and it’s a snap to make.
- Level: Easy
- Total: 30 min
- Active: 20 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 188
- Total Fat
- 8 g
- Saturated Fat
- 1 g
- Carbohydrates
- 28 g
- Dietary Fiber
- 5 g
- Sugar
- 10 g
- Protein
- 4 g
- Cholesterol
- 0 mg
- Sodium
- 653 mg
Ingredients
Directions
- Start the tomatillo salsa by heating a large cast-iron skillet over medium-high heat. Add the olive oil to the pan. Add the halved tomatillos and jalapeño slices, cut-side down. Nestle halved onions, cut-side down, into pan. Add garlic cloves. After several minutes, stirring occasionally, check pan: Tomatillos and jalapeños will cook faster than the onions, so when they are soft and browning (after about 5 minutes), remove them to a bowl. If necessary, add ¼ cup (60ml) water to deglaze pan and finish cooking onions and garlic. Remove onions and garlic when softened. Deglaze pan again using 2 tablespoons (30 ml) of water, and add water to salsa mixture. Cover the bowl containing the cooked salsa ingredients, and allow to sit for 15 minutes.
- To finish, transfer mixture to a blender and puree until chunky, adding 1 tablespoon (15ml) water at a time, if necessary. Season to taste with salt and pepper. The salsa can be stored in the refrigerator in an airtight container for up to 1 week.
