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 !
¼ teaspoon ground black pepper (we used freshly ground black pepper)
Preheat your broil (the recipe never says to, but we’d recommend moving your oven rack up one from the middle). Take a rimmed baking sheet and spray it with nonstick cooking spray (we lined our baking sheet with aluminum foil and then sprayed the foil with nonstick cooking spray).
Cut the tomatillos and poblano in half, placing them on the baking sheet (cut-side down) afterwards. Stick them in the oven to broil for 5 minutes or until they are soft and look slightly charred (the original recipe does mention that you may need to remove some pieces before others). Once soft and slightly charred, take them out of the oven an off the baking sheet so they can cool down to room temperature.
Take the lid off your food processor and add to it the tomatillos, poblano, onion, cilantro, lime juice, garlic, salt and pepper. Pulse or process just long enough for the vegetables to get chopped and the salsa becomes slightly liquid. Put the salsa in a container, put the lid on it and let it sit in the fridge for at least 2 hours to get cold. If the salsa is stored in an airtight container it can last for up to a week.
This salsa is like chili, good the first day but even better the second !
This recipe came from a Paula Deen magazine.
We weren’t paid in any form to promote Paula Deen’s magazine.
3 tomatoes (about 1 ½ pounds total), quartered and cored
1/3 cup chopped onion (1 small) (we used a yellow onion)
5 cloves garlic, peeled
1 fresh jalapeño chile pepper, stemmed, halved, and seeded (we left the seeds in)
2 to 3 tablespoons vegetable oil (we used 2 tablespoons)
1 cup snipped fresh cilantro
¼ to 1/3 cup lime juice (we used ¼ cup)
½ teaspoon sugar
1 teaspoon salt (we used roughly ½ of table salt)
Make sure your oven rack is set 5 to 6 inches from the broiler. Preheat the broiler. Take a large mixing bowl out and toss the tomatoes, onion, garlic, and chile pepper together in it. Pour enough oil in to coat everything. Take a 15 x 10 x 1-inch baking pan out (we lined ours with aluminum foil) and spoon the mixture onto the pan, spreading it out so everything is in a single layer.
Broil the vegetables for 8 minutes, turning them over afterwards. Broil for another 6 to 8 minutes or until the vegetables start to darken around the edges (7 minutes did the job for us). Take the baking pan out of the oven and let it rest on a wire rack for 10 minutes, letting everything cool down.
Take the roasted vegetables as well as any juices on the baking pan and place them in a food processor, pulsing on and off until everything’s coarsely chopped. Add the cilantro, lime juice and sugar into the food processor, continuing to pulse until the salsa has reached your own preferred consistency. Season to taste with salt. You can either eat this right away or put it in a sealed container and refrigerate for up to 3 day.
While this tastes good, we were surprised that this didn’t taste spicy at all since we left the jalapeño’s ribs and seeds in the mixture. We really enjoyed the lime flavor. It was just a nice blend of flavors that we enjoyed. As much as you might enjoy some salsa from jars, nothing can beat the flavors of a freshly made salsa ! We pureed our salsa more because I don’t care for the texture that bigger chunks of tomatoes have but whichever texture you choose, the flavor is there !