1/1 Photo of Mexican Take-Out Tomatillo Salsa
Tomatillos - small spherical green fruits that are surrounded by paperlike husks - are the key to this spicy, sweet-tart salsa. From the Take-Out Menu Cookbook
My Private Note
Units: US | Metric
- 12 ounces tomatillos, husked and rinsed (6 to 10)
- 2 serrano chilies
- 1/2 cup chopped fresh cilantro
- 1/2 medium white onion, minced (1/2 cup)
- 4 garlic cloves, chopped
- 2 tablespoons fresh lime juice
- 2 tablespoons cider vinegar
- 1/4 teaspoon salt, plus more if needed
- 1 teaspoon sugar
- 2 tablespoons vegetable oil
- 1Preheat the broiler. Line a 13 x 9-inch pan with foil.
- 2Place the tomatillos and chiles on the foil and broil for about 5 to 10 minutes, or until dark brown spots develop on the chiles and tomatillos.
- 3Cool, then transfer to a blender, including all the juices that have run out onto the baking sheet.
- 4Add the cilantro, onion, garlic, lime juice, vinegar, salt, sugar, and 1/4 cup water. Blend to a puree.
- 5Heat the oil in a medium skillet set over medium heat. Add the tomatillo puree and bring to a boil. Continue to cook, stirring, until the salsa has thickened slightly, about 5 minutes. Remove from the heat and taste for seasoning; adjust if necessary. Transfer to a serving bowl and serve at room temperature or chilled.
- 6Make Ahead: This salsa can be made ahead and kept covered in the refrigerator for up to a week, or frozen up to 2 months.
Browse Our Top North American Recipes
Nutritional Facts for Mexican Take-Out Tomatillo Salsa
Serving Size: 1 (519 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 283.9
- Calories from Fat 185
- Total Fat 20.5 g
- Saturated Fat 2.6 g
- Cholesterol 0.0 mg
- Sodium 396.9 mg
- Total Carbohydrate 24.9 g
- Dietary Fiber 5.5 g
- Sugars 14.1 g
- Protein 3.3 g