Recipe by Mami J
This is a very traditional salsa from the region of Jalisco. It tastes best when the tomatillos are small and tinged with purple. It goes great with any meat or seafood, especially good with carne asada. The yield and number of servings is approximate.
Top Review by loof
This is a great recipe! DH loves the green sauce and he really enjoyed this. Great fresh taste; will probably add 1 more chili to up the spice a bit next time. Thanks for posting your recipe! Made for the Top Favorites of 2009 event
- 1⁄2 lb tomatillo
- 1⁄2 small garlic clove
- 2 -3 dried chilies (chiles de arbol)
- 1⁄4 cup water
- 1 1⁄2 teaspoons salt
Directions See How It's Made
- Peel and rinse the tomatillos. Heat a griddle or a small nonstick skillet over low heat. Add the tomatillos and broil, turning often with a spoon, until the skins are blackened and the tomatillos are very soft, do this over low heat so that they don't burn. They wont all be ready at the same time, so remove the ones that are ready before the rest. Set aside.
- Add the chiles to the griddle, turning the over constantly, until they darken, again being careful not to burn them.
- Remove the chiles and put them in a blender with the tomatillos, the garlic, the water and the salt. Puree just until no large pieces remain, it should have some texture. Taste before serving and adjust the salt to your taste. If it comes out too hot you can always add more tomatillos.