Prep 5 mins
Cook 2 mins
This is my interpretation of the green sauce I used to love at a dear, departed burrito restaurant. It is a very thin sauce, not a chunky-type salsa, and it is wonderful on burritos, tacos, chips, eggs - just about anything you'd use salsa on, really. Easy to make, too! You can vary the heat by the amount of jalapenos you put in. It is a fairly hot salsa, so if you aren't into really hot stuff you may want to start with just a 1/4 cup of jalapenos and work your way up from there ;) For some reason when I put in "brine from canned jalapenos" recipezaar keeps changing it to "jalapeno juice" which I think is a little confusing - so just know that "jalapeno juice" means the brine that the pickled jalapenos come in. "Cooking" time is blending time.
- 11 ounces canned tomatillos, drained
- 1⁄2-1 cup pickled jalapeno pepper, brine reserved
- 1⁄4 cup of the canned jalapeno juice
- 1 cup fresh cilantro
- 1⁄2 cup onion, roughly chopped
- 1 garlic clove, roughly chopped
- 1⁄2 teaspoon pepper
- 1⁄2 teaspoon salt
- Place the tomatillos, jalapenos (if you want it hotter, add a whole cup, if you want it less hot just put in 1/2 a cup), cilantro, onion, garlic, salt & pepper and jalapeno brine in a blender.
- Process on a lower speed until the tomatillos, onion & cilantro are broken down, and then process on a high speed until all the ingredients are broken down into a puree.
- The sauce should pour fairly easily. If it seems too thick, add more jalapeno brine until it is the consistency you desire.
- Taste and add more salt and pepper if you desire.
- Will keep in the fridge for a week.