I first had this Salsa in Mexico years ago and was super excited to notice that they started carrying tomatillos in our grocery store out here. Living in a remote small town I sometimes find it hard to find some of the ingredients I was used to getting easily in the city. Since they’ve been in stock here though I’ve pretty much made this salsa on a weekly basis. It’s great on tacos, I also love it on my eggs in the morning. Its super easy and fast to make too.
This is a recipe from Rick Bayless that I use. He’s pretty much my go to source for all things Mexican. I doubled the recipe today, but I’m providing the original recipe.
All you need:
– 8 ounces (3-4 medium) tomatillos husked and rinsed
– Fresh hot green chilies to taste (1-2 serranos or 1 jalepeno), stemmed
– 2 large garlic cloves, peeled
– 6 sprigs of fresh cilantro (thick bottom stems cut off) roughly chopped
– 1 small white onion, finely chopped
– Salt (1/2 tsp)
– Water (1/4 cup)
Roast the tomatillos, chile(s) and garlic on a rimmed baking sheet 4 inches below a very hot broiler, until blochy black and softening for about 5 minutes. Flip them and roast the other side.
Cool and then transfer to a blender (including any juices). Add the cilantro and water and blend to a coarse puree.
Scoop into a serving dish. Rinse the onion under cold water (it takes a bit of the harsh raw taste away). Stir into the salsa and season with salt.
That’s it! Enjoy just with some nacho chips, over eggs, tacos or anything you like really!