Recipe by Mely Martinez/ Mexico in My Kitchen
Prep Time: 5 minutes / Cook Time: 15 minutes / Servings: 16
Ingredients:
- 6 tomatillos, husked & washed (about 2 cups)
- 3 Tbsp chopped onion
- 1 clove of garlic
- 2 or 3 serranos peppers or 1 jalapeño pepper
- Salt to taste
- About 3 cups of water to cook the tomatoes & peppers
- 4 Tbsp chopped cilantro (optional)
Directions:
- In a saucepan, bring the water to a boil. Add the pepper and tomatillos, simmer, uncovered, for 12–15 minutes.
- Drain, reserving ¼ cup water of the liquid.
- In a blender, puree the peppers, tomatillos, garlic, and chopped onion, the cilantro if using, then add the reserved liquid if needed to get a saucier texture.
- Transfer to a bowl and add salt to taste.
Types of salsas with tomatillos:
- Roasted: where all or some of the ingredients are roasted. The flavors of the roast ingredients give the salsa a smokey flavor taste.
- Blended: everything goes fresh into the blender or molcajete.
- Fried: all the ingredients are fried first, you boil the tomatillos with the peppers and then fry them.
- Boiled (the above recipe): the most popular way to serve this table salsa.
- Creamy green sauce: the one made with avocado!
This green salsa should be stored in an airtight container to really maintain its freshness. It can also be refrigerated for up to 3 days and can also be stored in the freezer to eat at a later date.
VQ note: My version is the blended one: just tomatillos + cilantro + jalapeño + lime. Raw, just toss everything into a blender or food processor, peels and stems and rinds and all.