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Monday, April 12, 2010

Fresh Tomatillo Salsa

This is the 3rd or 4th time I've tried to make my own Tomatillo Salsa, but it's my first success. I use this salsa in Stacked Chicken Enchiladas, Green Chile Pork Tacos, and just for eating with chips so it seemed worthy of its own post. Thanks to a great blog that I just discovered, Mexican Foodie, for giving me the initial recipe that I varied a little.
I updated this post when I made a huge batch to give away. Scroll down to the bottom for those instructions.


Tomatillo Salsa
makes 2 to 3 cups, depending on how juicy the tomatillos are

1 pound fresh tomatillos
1 jalapeno
1 serrano chile
1/2 a red onion
2 T oil (not olive)
2 garlic cloves
1 cup cilantro
salt
1 to 2 limes
  • Heat a heavy-bottomed (preferably cast iron) pan to medium-high. Place the jalapeno and serrano chile in the dry pan and roast until they have are mostly black. You'll have to turn them a few times over 5 to 10 minutes.

  • Remove the chiles and place the tomatillos, husks removed, in the same pan. Blacken top and bottom and, if possible, a little of the sides. Set them aside with the chiles.

  • Roughly chop the onion and and it to the pan. It will cook quickly because the pan is so hot from the roasting. After about a minute add the oil, stir well, and remove from the heat.

  • Remove the seeds from the chiles and put them in a food processor with the garlic, cilantro, juice of 1 lime, tomatillos, and onions. Add salt to taste and blend well.

  • Adjust the seasonings, adding more lime, salt, and maybe even another chile. 
For a big batch, all the ingredients are the same, but I had to simplify the process or I would have been turning tomatillos in the pot all day.
  • Pre-heat the oven to 425.
  • Spread the tomatillos, onions, garlic, and serranos onto sheet pans that you've covered in foil (or else cleanup is a nightmare). Keep the different items as separate as you can because they roast at different speeds.
  • Roast in the oven until the edges of everything are blackened and at least a couple of the tomatillos have split. I pulled out the garlic first, then the onions, then serranos, and last the tomatillos.
  • Blend in batches according to the directions above. Combine all the batches together in a big bowl and check the seasonings.
  • Tomatillos, especially with lime added, are acidic enough to preserve just like you would do jam.

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