Prep Time: 10 Min Cook Time: 15 Min Total Time: 25 Min
NOTE: There are two ways to make this, depending on what flavor you prefer. You can either boil the ingredients or roast them in the oven.
INGREDIENTS
- 8 medium-to-large tomatillos
- 1 jalapeño (remove the seeds if you would prefer it more mild)
- ¼ of a medium-sized white onion
- ¼ cup chopped cilantro with stems
- 2 small cloves garlic peeled
- 1 lime
- Salt to taste
MAKING THE SALSA
FIRST STEPS
- Remove the husks from the tomatillos and rinse to remove the sticky coating.
- Peel the garlic and set aside.
- Cut ¼ of the white onion and set aside, don’t chop it.
- Cut the stem off the jalapeño
NEXT STEPS: You will need a saucepan, tongs and a blender.
Method 1: Boiling
1. In a saucepan, place the washed tomatillos, 2 garlic cloves, ¼ of the white onion, and the jalapeño into the pan. Add water to the pan, just enough to cover half of the tomatillos (not enough to cover them completely, only halfway up).
2. Turn the heat to high until they begin to boil.
3. Keep an eye on the onion and tomatillos. The onion will cook the fastest so make sure to remove it before it starts to fall apart. Place it in the blender. You want to remove the tomatillos once they burst (the skin will suddenly split). Some split faster than others, so remove as needed. Once they all burst, turn the heat off, remove all the ingredients from the pan and place into a blender. Discard the liquid.
4. Let the ingredients cool slightly. Add the ¼ cup chopped cilantro to the blender. Add a pinch of salt and squeeze the lime. Blend until fully blended. Then add salt to taste and let it chill in the refrigerator for an hour or so.
NOTE: The blender will get hot, so always blend for a few seconds, then open the top to let the hot steam escape. Repeat until fully blended.
Method 2: Roasting
This is personally my favorite way to make this salsa. It adds a roasted flavor that really brings out the sweet, earthy flavor of the tomatillos.
1. Preheat the oven to broil and place the rack to the highest position. Meanwhile, line the baking sheet with tin foil.
2. Place the tomatillos, garlic, onion and jalapeño on the baking sheet, and place the sheet on the top rack.
3. Cooking time varies depending on your oven, but usually 5-7 minutes. You want the tops of the ingredients to lightly blacken, but not be burnt.
4. Remove the items from the baking sheet and place them into the blender along with a pinch of salt, lime juice and ¼ cup cilantro. Blend until there are no chunks left. Then add salt to taste and let it chill in the refrigerator for an hour or so.
Enjoy! And, if you try this recipe, let us know by commenting!