Tomatillo Salsa

Tomatillos are nightshades and their flavor is slightly tart and similar in texture to a tomato. Fresh tomatillos are slightly sticky from their husk, which should be removed before washing and storing to prolong freshness

Ingredients

  • 1 pound Tomatillos husked
  • 2 cloves Garlic
  • 2 num Serrano/jalapeno seeded
  • 1/4 Yellow Onion chopped
  • 1/4 cup Cilantro
  • 1 tsp kosher salt regular can be used
  • 1 tbsp oil
  • 1/4 tsp cumin optional

Instructions

  • Add the tomatillos, garlic, chiles, onion, cilantro, and salt into a blender. Blend until it has a smooth consistency.
  • In a saucepan on medium-low heat, heat up the oil. Pour the blended salsa into the pan and cook while occasionally stirring for 10 minutes.
  • Taste the salsa and add salt and adjust the seasonings. Can serve hot or cold.

Green chile creamy avocado salsa

This is another salsa recipe using tomatillos

Ingredients

  • 2 long green chiles Hatch or Anaheim
  • 1/2 pound tomatillos husked
  • 1 avocado peeled, pitted, cut in half
  • 2-3 cloves garlic
  • 1/2 cup cilantro leaves
  • 1 tsp lime juice
  • 1/4 cup water
  • 1 tsp salt

Instructions

  • Roast the chiles and tomatillos under the broiler until blackened on both sides, about 10-12 minutes, turning once. Once blackened, place the chiles in a paper sack or plastic food-storage bag, close it tight and let the chiles steam for 20 minutes. Place the tomatillos in a blender.
  • After the chiles have steamed, remove from the bag and rub off the skin. Remove the stems and seeds from both the chiles and add to the blender.
  • Add the avocado, garlic, cilantro, lime juice, and water to the blender. Puree until smooth, then add salt to taste (I usually start with 1/2 teaspoon kosher salt). If too thick, feel free to thin it with more water.