8-10ish tomatillos (2lbs worth), (Peel paper husks and wash)
1 small white onion, or quarter to third of standard large store onion ( can be omitted)
1 jalapeño, use as much as desired for heat* (can be subbed with hotter chili de arbol)
1 small bunch cilantro (optional)
1-2 cloves garlic (recommend)
Salt & ground pepper, to taste
In a small saucepan, bring 3 cups water to a boil. Remove husks from tomatillos and rinse the fruit. Boil tomatillos for about 5 minutes to 10 mins or just until softened.
Oven roast jalapeno's and peel outer skin off, then dice
Use a slotted ladle to remove cooked tomatillos, they are really soft.
If using chili de arbol, drop chili's in water to rehydrate for 5 mins.
In the bowl of a food processor or in a blender, combine tomatillos with remaining ingredients.
Set tomatillo cooking water aside and use to thin salsa if necessary.
Pulse blend until the
mixture is a nice puree for enchiladas, salads, and chipping dipping.
Refrigerate for 1-2 hours to allow flavors to meld & get acquainted.
Adjust seasoning and serve with tortilla chips, southwest chicken salads, fish tacos, or enchiladas.
Adjust the amount of jalapeño to your heat liking. Feel free to us other chili's for more or less heat.
Add more water if your salsa from the tomatillo pot to desired consistency
Tips and Ideas
Coming out of fridge can be gelatin like from the tomatillos, let bring up to room temperature as needed.
This goes really well when cooking chicken breasts in an Instapot and then using a hand mix blender to shred the chicken up. Then mix together with this salsa for some bomb tacos, enchiladas, or tostadas...
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