Mexican Take-Out Tomatillo Salsa

Submitted by TxGriffLover

"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"

 

• Ready In: 40mins
• Ingredients: 10
• Yields: 1 1/2 cups

ingredients

• 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

directions

1. Preheat the broiler. Line a 13 x 9-inch pan with foil.
2. Place 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.
3. Cool, then transfer to a blender, including all the juices that have run out onto the baking sheet.
4. Add the cilantro, onion, garlic, lime juice, vinegar, salt, sugar, and 1/4 cup water. Blend to a puree.
5. Heat 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.
6. Make Ahead: This salsa can be made ahead and kept covered in the refrigerator for up to a week, or frozen up to 2 months.

Reviews

[Debs Recipes]

I'd say this tastes like Salsa Heaven!! Tart, spicy-sweet, and something I'd expect to see served at my favorite Mexican restaurant! I substituted jalapenos for serranos, leaving out some of the seeds and membranes to keep at our preferred level of zinginess. Also I reduced the sugar to 3/4 teaspoon then forgot to add water in Step 4, but that made for thicker salsa without having to boil it down. I did still simmer the salsa, per Step 5, in my cast iron skillet and am VERY pleased with this recipe. Thanks so much!

 

[Stephanie Y.]

Delicioso! I love roasted tomatillo salsas. This had a nice balance of flavors I used 2 pretty hot serranos and next time I might add a bit more for personal preference, but I think most people will like it exactly like it is. I cut down the sugar just a tad. Gracias TXGriff! Made for ZWT 5. Viva Las REynas!

 

[karen in tbay]

Cilantro and tomatillos are my new fav ingredients. I didn't have serrano chilies so I used one jalapeno, 1 jamaican, 1 banana pepper. Very very good