This recipe can be made raw, roasted, or boiled. I prefer boiled to cut the harshness of the onion, so that’s the recipe I’ve given you below. Mexican cuisine dry-roasts aromatics and vegetables and the oil is added later, in this recipe once the ingredients are cooked and put through a blender. I quadrupled the recipe and placed the finished salsa in quarter-pint jars for the freezer. Next week I’ll make my roasted tomato salsa for you – it’s fabulous.
I realized that the jalapeno peppers were omitted in the above photo. Serrano peppers are a traditional hot pepper to use in this salsa. However, use what you have and as much as your palate desires.
The husks are ready for their close up!
- 10 tomatillos, husks removed
- 1 small white onion, quartered
- 1 jalapeno or 2 serrano peppers
- 3 garlic cloves
- ¼ cup packed cilantro leaves and stems
- 1 teaspoon fine sea salt
- 4 tablespoons vegetable oil
- 2 tablespoons fresh lime juice, optional
- Place the tomatillos and onion in a medium pot, cover with water, and bring to a simmer. Cook for 10 minutes, until the tomatillos are softened.
- Drain, reserving a ¼ cup of cooking water and place in a blender, Add the reserved water, hot peppers, garlic, cilantro, and salt. Puree to a smooth consistency.
- Place the oil in the pot and add the puree. Cook over medium heat for 8 minutes, stirring frequently, until all of the oil is combined.
- Taste and adjust salt. Add lime juice for a more tart salsa.
Pass the tortilla chips, please.