I’ve always preferred tomatillo salsa to the classic red variety. In the winter when tomatoes are awful, tomatillos are a lot more dependable, flavor-wise. This is an easy recipe and makes about 1 1/2 cups of salsa.
- 10-12 tomatillos, husks removed and rinsed
- 1-2 Serrano chiles (jalapeños are fine too)
- 1-2 good sized garlic cloves, not peeled
- 2/3 cup cilantro, coarsely chopped
- Salt to taste
- Lime juice to taste (optional)
In a medium pot, place the tomatillos in enough water to barely cover them. Bring to a boil over medium-high heat. Cook until the tomatillos have changed from a bright green to more of an olive drab, about 5 minutes.
While the tomatillos are cooking, put the garlic and the chiles in a small frying pan over medium heat. Cook until they are starting to blacken on one side, turn and blacken the other side about 5-6 minutes total.
Remove the chiles and garlic from the heat. As soon as the garlic is cool enough to handle, peel it and put it in the work bowl of the food processor. Cut the stems off the chiles, chop in half and add them one at a time to the work bowl. If the chiles are super hot, or you’re not a fan of heat, remove the seeds and veins, before you process them.
Drain the tomatillos, add them to the work bowl with the cilantro and a little salt. Process until the mixture is almost a purée, with a little texture. Taste and check for heat. Add the other chile if you’d like and/or lime juice. Serve and enjoy!
This is my favorite salsa and I use it on all kinds of things–chilaquiles, quesadillas, or just with chips. If you’re used to red salsas, give this one a shot.
If heat isn’t your thing (and this is supposed to be a mild salsa), go easy on the chiles. From someone who has made some killer dishes, start slowly. It’s much easier to add heat than try to compensate!