Authentic Tomatillo Salsa
photo by Geema
- Ready In:
- 20mins
- Ingredients:
- 5
- Serves:
-
4
ingredients
- 1 lb fresh tomatillo
- 8 fresh jalapeno peppers
- 2 garlic cloves
- 1⁄4 cup chopped fresh cilantro
- salt
directions
- Peel the tomatillo's husk and rinse in water.
- Grill or roast the tomatillos and the peppers until the skins appear burned.
- Do not peel the skins.
- In a blender or food processor, combine the garlic, tomatillos and peppers and process until semi-smooth.
- Add the cilantro and salt and process for an additional 8 seconds.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Made this recipe for many years, and I would suggest for anybody to add the Jalapeno's to their own liking, without being set on fire. You can also add more garlic. Another thing, cooking the Tomatillo's, will bring down the bitterness of the Tomatillo's, either boil the tomatillo's, or cook the sauce, just a bit. Add this sauce, as a topping on Enchilada's, Taco's, etc. (As a table top spicy sauce). You can also use this sauce as a tortilla chip dip.
-
This was my first time to use tomatillos and I really love the fresh tartness they bring to this salsa. 8 Jalapenos were a bit too much for us, but that's pretty subjective since those spicy peppers can vary a lot in their hotness. We enjoyed this salsa, and I know it would be really great alongside some guacamole.
RECIPE SUBMITTED BY
I'm a meat-and-potatoes kind of girl at heart, and I've only recently started forcing myself to eat vegetables -- I suppose that's what happens when you are raised to believe that a meal isn't really a meal unless you're eating meat! My passion for food started with my parents -- since food is such a focus of Filipino culture, anything was an excuse for cooking a large meal and inviting friends or family over. Cooking, on the other hand, is something I've only recently started enjoying -- I love having adventures in different parts of the world, and when I can't do that, I love having adventures in the kitchen. So I experiment a lot with new recipes and I'm always in search of the perfect version of something.
I moved up to NYC a couple of years ago for work, and it's been heaven. The food in this city is fantastic, and I especially enjoy going out into Queens for ethnic dining. I work at a union full of burly guys who love to eat, so it's nice to be in like-minded company -- the granola vegans at my last non-profit job just didn't understand.
I'm taking ceramics classes and I travel widely -- my next trip is to Egypt, Jordan and Jerusalem in the fall.