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
- 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
- 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
- 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
- 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.