Recipe 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
Top Review by Deb's 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!
- 340.19 g tomatillos, husked and rinsed (6 to 10)
- 2 serrano chilies
- 118.29 ml chopped fresh cilantro
- 1 medium white onion, minced (1/2 cup)
- 4 garlic cloves, chopped
- 29.58 ml fresh lime juice
- 29.58 ml cider vinegar
- 1.23 ml salt, plus more if needed
- 4.92 ml sugar
- 29.58 ml vegetable oil
Directions See How It's Made
- Preheat the broiler. Line a 13 x 9-inch pan with foil.
- 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.
- Cool, then transfer to a blender, including all the juices that have run out onto the baking sheet.
- Add the cilantro, onion, garlic, lime juice, vinegar, salt, sugar, and 1/4 cup water. Blend to a puree.
- 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.
- 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.