SALSA DE TOMATILLOS COMO LAS ASADAS Y BIG STAR
A super-flavorful salsa inspired by the great taquerias in Bucktown and Wicker park, in Chicago. Restaurant-style tomatillo salsa, a good change of pace from standard tomato salsa. Includes roasted peppers and the unstoppable combination of garlic, lime and cilantro.
Provided by bignanners
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Salsa Verde Recipes
Time 2h
Yield 15
Number Of Ingredients 11
Steps:
- Bring the tomatillos, garlic cloves, and water to a boil in a small saucepan over high heat. Reduce heat to medium-low, and simmer until the tomatillos have lost their shape, 15 to 20 minutes.
- Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Cut the serrano peppers and poblano peppers in half from top to bottom; remove the stem, seeds, and ribs, then place the peppers cut-side-down onto the prepared baking sheet.
- Cook under the preheated broiler until about 3/4 of the skin has blackened and blistered, 3 to 5 minutes. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam for 5 to 7 minutes. Remove and discard the blackened skins. Stir the peppers into the simmering tomatillos; cook 5 minutes more.
- Heat the vegetable oil in a skillet over medium heat. Stir in the yellow onion, and cook until the onion has softened and is beginning to turn brown, 7 to 10 minutes. Place the yellow onions into a blender along with the tomatillo mixture. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the salsa moving before leaving it on to puree. Puree until no large chunks remain. Return to the skillet, and simmer over medium-high heat 5 to 7 minutes until the salsa thickens slightly. Pour into a bowl, and cool to room temperature.
- Once cool, stir in the salt, cilantro, red onion, and lime juice to serve.
Nutrition Facts : Calories 39.7 calories, Carbohydrate 3.2 g, Fat 3 g, Fiber 1.1 g, Protein 0.6 g, SaturatedFat 0.5 g, Sodium 120.5 mg, Sugar 1.6 g
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Brookelyn Long
[email protected]I've never made salsa before, but this recipe was easy to follow. The salsa turned out great and I'm definitely going to make it again.
Rr Ff
[email protected]This salsa is a great way to use up leftover tomatillos. It's also a healthy and flavorful addition to any meal.
manoj pariyar
[email protected]I'm not a big fan of tomatillos, but this salsa is actually really good. It's not too tart and it has a nice smoky flavor.
Shahzad RAJPOOT
[email protected]This salsa is delicious! I love the roasted flavor of the tomatillos. It's the perfect addition to any Mexican dish.
Sheikh Vaati
[email protected]This salsa is a little too spicy for me, but I still enjoyed it. I think next time I'll use less jalapeño.
Korb Naoi
[email protected]I've tried many tomatillo salsa recipes, but this one is my favorite. It's the perfect balance of sweet, sour, and spicy.
Faraz Ijaz
[email protected]This salsa is so easy to make and it's always a hit at parties. I love the combination of roasted tomatillos and cilantro.
Nayila Kausar
[email protected]I was skeptical about using tomatillos, but this salsa is amazing! It has a bright, tangy flavor with just the right amount of heat. I especially love it on fish tacos.
Malika Ggahau
[email protected]This tomatillo salsa is a game-changer! The roasted tomatillos give it a smoky, complex flavor that pairs perfectly with chips, tacos, or grilled meats. I'll definitely be making this again and again.