Tomatillo salsa. Place tomatillos, onion, garlic, and chile pepper into a saucepan. Season with cilantro, oregano, cumin, and salt; pour in water. Tomatillo salsa is a natural with the flavors of grilled meat, but it is a great do-ahead, have-on-hand salsa to freshen up anything off the grill or out of a skillet.
Footnotes Cook's Notes: The longer the salsa is stored in the refrigerator, the better. This is the 'salsa de tomatillo' that I grew up with. It can be used as a sauce for grilled chicken, fish or shrimp, as the basis for green chilaquiles (pour over tortilla chips, shredded cooked chicken and shredded Monterey Jack, then heat under the broiler), and as a dipping sauce for chips. You can have Tomatillo salsa using 8 ingredients and 4 steps. Here is how you cook that.
Ingredients of Tomatillo salsa
- Prepare 1 clove of garlic.
- You need 4 of tomatillos.
- You need 8 of Roma tomatoes.
- It’s 12 of Serano peppers.
- It’s 3 tablespoons of vegetable oil.
- It’s 1 teaspoon of dried chili's.
- Prepare of Salt.
- You need of Water or beer.
Add the tomatillos to a baking sheet along with the jalapenos and onion wedges. Green tomato is more tart than ripe tomato, and will be somewhat similar to the flavor of tomatillo. In a food processor, combine tomatillos, onion, jalapeno, and cilantro with lime juice. Pulse until finely chopped; season with salt.
Tomatillo salsa step by step
- Heat skillet, after the skillet is hot add oil and pepper, after a few minutes you will start to see dark spots, take them out and add to blender or Mexican blender lol mortar and pedestal.
- Do the same to the tomatillos then tomatoes and garlic. I cut all the tomatillos in half and just rip the tomatoes in half with my hands..
- Wash out the skillet with water or beer about a half a cup or half a beer, add it to the blender blend and add salt to taste.
- You can also add lime, lemon, cilantro more garlic, chili powder, jalapeños, can tomatoes Server it hot or cold, cheers!.
Serve with chips, over seared fish, or with eggs. The salsa will be thinner at first, but will thicken up after a few hours in the refrigerator, due to the naturally occurring pectin in the tomatillos. Tomatillos, lots of garlic and spicy jalapenos charred under the broiler give this salsa a rich, earthy flavor. If you like your salsa very hot, added roasted Jamaican scotch bonnets instead of the jalapeno. My sister and I are so very different.