Tomatillo Green Salsa
This is a summertime staple for me. I love it as a snack with chips, but you can also add this to your meals: it goes perfectly with chilaquiles or totchos.
Yield: 2 ½ cups
Ingredients
Ingredients
- 8 small tomatillos (about 1 pound)
- ½ white onion, cut in half
- 1½ tsp minced garlic (about 3 small cloves)
- 1 jalapeño, halved and seeded
- ⅓ cup packed chopped cilantro
- 1 (4-oz) can chopped mild green chili peppers
OPTIONAL ADDITIONS
- ½ Tbsp ground cumin
- Salt and pepper, to taste
- Seeds from jalapeño (for spice)
Instructions
Instructions
- 1. Preheat the broiler. Line a large baking sheet with aluminum foil.
- 2. Prep the tomatillos: remove their husks, wash them, and cut them in half.
- 3. Place the tomatillos and onion face down on the prepared baking sheet. Add the garlic and jalapeño to the baking sheet.
- 4. Broil for 5 to 7 minutes or until everything is evenly charred.
- 5. In a blender or food processor, pulse the charred ingredients, cilantro, and chili peppers until the salsa is smooth.
Cooking Tips
Cooking Tips
- 1. After removing the husks from the tomatillos, they’ll feel a little sticky. Give them a good wash before broiling.
- 2. Adding this to guacamole is very tasty if you’re looking for a variation.
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