Mexican recipes
Fresh tomatillo salsa
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10 min
Serves 4 - 6
Mexican
Ingredients
- 2 cup chopped husked tomatillos 480 ml chopped husked tomatillos
- 3 clove garlic (minced) 3 clove garlic (minced)
- 1/4 cup finely chopped yellow onion 60 ml finely chopped yellow onion
- 1 - 3 serrano chiles, stems and seeds removed, diced (adjust to taste) 1 - 3 serrano chiles, stems and seeds removed, diced (adjust to taste)
- 1/4 cup chopped cilantro (coriander) 60 ml chopped cilantro (coriander)
- 1 tbsp fresh lime juice 15 ml fresh lime juice
- A pinch of sugar A pinch of sugar
- Salt and black pepper to taste Salt and black pepper to taste
- 2 tbsp vegetable oil 30 ml vegetable oil
Method
Add all the ingredients (except the vegetable oil) in a blender and process until smooth.
In a saucepan over medium high heat add the vegetable oil and bring to a heat. Empty the blended ingredients in the saucepan and when the come to a boil, reduce heat and simmer, stirring often, for 5 to 6 minutes.
Serve hot or cold, as needed.
In a saucepan over medium high heat add the vegetable oil and bring to a heat. Empty the blended ingredients in the saucepan and when the come to a boil, reduce heat and simmer, stirring often, for 5 to 6 minutes.
Serve hot or cold, as needed.
Cook's notes
If you cannot find fresh tomatillos, you can use canned ones. If you can't find either you can substitute them with regular tomatoes; the taste will not be the same but it will be close enough. In case you use regular tomatoes, you might have to cook the sauce a bit longer (in order to get the desired consistency) as regular tomatoes have a bit more liquid than tomatillos.
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