Tomatillo Salsa by Marina

“This salsa is the absolute best....Every time we attend a party, Marina is asked for the recipe. She always hesitates, as she says it is too easy to be a recipe, as all ingredients are to taste. I've tried to measure out ingredients but as Marina stated, add to your own taste.”
READY IN:
20mins
SERVES:
8-10
YIELD:
3 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Toast the chile Japones in a hot cast iron frying pan. Be careful as the fumes are really strong.
  2. Peel the papery skin off the tomatillos and boil in water until they turn a yellowish color or until they are soft (about 10-15 minutes).
  3. Put the toasted chilies, garlic, onion and cooked tomatillos in a food processor and mix until well blended and chilies are tiny flecks. If too thick, add a little of the tomatillo water.
  4. Pour into a container and add the chopped green onions and chopped cilantro. Mix well. Store in refrigerator.

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