Ingredients
Units
Scale
- 1.5 cups water
- 1.5 lbs tomatillo (5-6 should do)
- 2 jalapeño
- 1 yellow onion, peeled, halved, & root removed
- 4 cloves garlic, peeled
- 2 Tbsp cilantro, stems removed & leaves chopped
- 1 Tbsp freshly squeezed lime juice
- 1/2 tsp lime zest
- pinch of sea salt
Instructions
- Add water to a medium-sized saucepan on medium-high heat, large enough to accommodate for all the ingredients. Add a pinch or two of sea salt. Bring to a rolling boil.
- Gently add whole tomatillos, jalapeños, onion, & garlic to the water. Boil for 10-15 minutes.
- When tomatillos are evenly cooked, ladle the contents of the pot into a blender or a food processor. You can tell when the tomatillos are cooked by its softness. If you can easily push down on a tomatillo with a wooden spoon, it’s ready!
- Blend the salsa to your desired consistency. Transfer back to the same pot you used earlier & cook on low for 5-10 more minutes. Stir occasionally. Add cilantro, lime juice, & zest. Turn off the heat & allow salsa to cool.
Notes
Looking for a smokier tomatillo salsa? Try roasting your ingredients! Roast the tomatillo, onion, garlic, & jalapeno with a little salt & safflower/canola/vegetable oil at 425ºF for 15-20 minutes. Then add it all to a food processor or blender with water.
- Prep Time: 10
- Cook Time: 20
- Category: Dips & Sauces
- Method: Blended, Boiled
- Cuisine: Latin