Tomatillo Salsa
Chips and salsa was my absolute favorite snack as a kid, and this is my favorite salsa recipe ever!
This recipe is part of my EATIN’ IN SEASON video series. Watch this recipe here!
Yield: About a Pint
Active Time: 10m
Total Time: 20m
INGREDIENTS:
1½lbs tomatillos, husks removed, washed, and sliced in half
1 medium white onion, peeled, trimmed, and cut in half
A few serrano or jalapeno chilis, depending on your spice tolerance (optional)
Medium bunch of fresh cilantro, washed and lower stems trimmed
2 Tbsp olive oil, divided
Kosher salt to taste
RECIPE:
Place oven rack 4-6 inches below the broiler and set broiler to high. Line a baking sheet with aluminum foil. Toss tomatillos, onion, and chilis in a bowl with 1 Tbsp of olive oil. Lay veggies out on the sheet pan, middle sections up, and broil for 5 minutes. Flip everything over a broil again until the other side is starting to brown.
Transfer veggies and their juices to a blender or food processor. Add half of the cilantro and blend until mostly smooth.
Heat the remaining oil in a medium saucepan over high heat. Pour the salsa into the hot oil to remove the raw edge. Stir immediately and constantly, making sure to keep from burning but allowing the salsa to take a darker color and thick enough to coat a spoon, about 3 minutes. Remove from heat.
Finely chop the remaining cilantro and add to salsa. Season with salt. Let cool to room temperature, and store in a jar in the fridge for up to a week.