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Fresh Tomatillo Salsa

October 26, 2018

I haven’t made a tomato salsa in a long time.  My last attempt was a lot of chopping which was very time consuming and not worth all the time put into it.  This one on the other hand had a great unique flavor and is easy blending.  Jim gave it a top 5% when compared to store bought salsas:)  I’ll take that.

Note, I hardly used any water and it thickens up pretty nicely in the refrigerator.

Difficulty: Easy
Prep Time: 10 min
Cook Time: 10 min
Chill Time: 30 min
Total Time: 50 min
Yield: ~2 cups, 8 servings
Taste: Good unique salsa


1 lb tomatillos, husked and rinsed
2 to 4 jalapeno or serrano chiles, seeded for milder salsa, coarsely chopped (I used 2 jalepenos and 2 ancho)
1/4 cup chopped onion, soaked for 5 min in cold water, drained and rinsed
1/4 to 1/2 cup coarsely chopped cilantro
Salt to taste ~1/2 tsp
1/4 cup water, as needed (I used hardly any)


  1. Place tomatillos in a sauce pan, cover with water and bring to a boil.  Reduce heat and simmer for 8 to 10 minutes, flipping them over halfway through until softened and olive green.  Remove from heat and transfer to blender.
  2. In blender, add chiles, onion, cilantro, and 1/4 cup water.  Blend to a coarse puree.
  3. Transfer to a bowl, add salt, and thing with water as desired.
  4. Set aside for at least 30 min before serving to allow flavors to meld.

Source: NYT Cooking

From → Sauces, Snack

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