- 2 lb. tomatillos
- 1 cup chopped onion (we used yellow onion)
- 3 serrano chile peppers, seeded, chopped (we cut the serranos lengthwise in half, only threw away half of the seeds and minced the peppers afterwards)
- 1/4 cup lime juice
- 1/4 cup chopped fresh cilantro
- 1/2 teaspoon salt (we used table salt)
- Chips, for serving
- Peel the husks off the tomatillos, rinsing the tomatillos off afterwards. Take a large saucepan and add the tomatillos to it, pouring enough water in to cover the tomatillos (our tomatillos started floating so we never truly got to “cover” them). Set the saucepan over high enough heat for boiling to occur (we went with medium-high heat). Once boiling, turn the heat down to medium, putting a lid on the saucepan next. Let the tomatillos cook for 8 to 10 minutes or until they’re soft, transferring them to either a food processor with a metal blade or a blender (we used a blender).
- Pulse the tomatillos just until they look smooth. Place the tomatillos in a large mixing bowl with the other ingredients, stirring to combine.
Oh man, this salsa tastes so good ! The tomatillos and lime juice bring a bright acidity to the salsa but you still get a nice heat from the serranos. The onion brings a crunch and a bit of sharp flavor, which contrasts to the smooth tomatillos. This salsa is called for in a chicken enchilada recipe we’ll be making that should end up being delicious if this salsa is any indication !
Recipe source unknown.
Take care everybody !