The tomatillos used in this green salsa is the backbone to a host of Mexican dishes. I use my blender for this salsa, mixing a few basic ingredients (tomatillos, onion, garlic, cilantro, and a jalapeño pepper), and then adjust the flavor to my preference. I love cilantro, onion, and garlic so I use plenty. On the other hand, I’m a wimpy salsa eater when it comes to the added heat from chili peppers, so I start with half a jalapeño, then taste the sauce, get my husband and son’s taste testing opinions since they like a hotter salsa, and we quickly end up with a medium full flavor salsa with just enough heat from the jalapeños that doesn’t leave us sniffling or dabbing perspired foreheads!
These funny looking fruit are a relative of the tomato family with a papery outer skin, leaving behind a sticky residue. Tomatillos are not sweet like the red tomatoes we serve with our salads, they’re tart giving it the unique taste to sauces.
I got a bonus while preparing this salsa, a glass of my hubby’s home-brew. One of his best batches!
I use jalapeño or serrano peppers for this sauce. The seeds in the chili peppers are potent, so protect yourself after handling by rinsing in cold water, and DON’T touch your lips or eyes after touching the peppers.
When shopping for peppers, I always remember, the smaller the chili the hotter the bite!
- 5-6 (approximately 2 lbs) tomatillos
- ¾ cup white onion, chopped
- ¾ cup cilantro leaves
- 2 garlic cloves, chopped
- 1 lime, freshly juiced
- ¼ teaspoon sugar
- 1-2 jalapeño peppers (stemmed, seeded, and chopped)
- ½ teaspoon salt
- Clean tomatillos by removing the husks and rinsing well. Place tomatillos in a saucepan, cover with water. Bring to a boil and simmer for 5 minutes, turn the tomatillos to ensure even cooking OR half the tomatillos and broil (skin side up) for 5-7 minutes. Let cool. When they are cool enough to handle, remove the stems and put all the ingredients in a blender or food processor.
- Now comes the most important part, taste your sauce! Every jalapeño has a spicy life of its own. Some super hot and others not as potent. I seed my jalapeños and start adding slowly. I usually end up using one whole chili pepper, adjusting my recipe to the flavor I like.
Here I browned some pork, added the sauce for a Pork Chili Verde dish.
The sauce is tasty all on it’s own, and great with chips. Chips and salsa!!
Mmmmm, now we’re going to add it as a condiment on top of taquitos!
The Tomatillo Salsa Verde is so versatile. Add it to any protein, use the sauce for green enchiladas, add it to eggs. The possibilities are endless! Give it a try, and serve it with a cold cerveza or home-brew