One of our favorites is this tomatillo salsa which I don’t have any name for so I will call it All Saints Tomatillo Salsa.
This tart, spicy as you make it salsa is amazing with chicken, steak, pork chops, grilled fish and even tortilla chips!
- 1lb fresh tomatillos
- 1-2 jalapenos
- 2 tbs minced garlic
- 2 tsp salt or to taste
Remove husks from tomatillos, rinse, and pat dry and place in a sauce pan. Jalapenos: for spicy sauce add one or two whole jalapenos to the sauce pan, for mild salsa use one & remove seeds and veins first. Add about 1/4 inch of oil to the sauce pan & cover with a lid cooking over medium high. Cook, turning once at about 3 minutes, till tomatillos are transparent and slightly browned but not popping, about 5-7 minutes. Remove from the heat and remove tomatillos and jalapenos to a blender. Add salt to taste and garlic. Blend till creamy and delicious!
Note: do not use a food processor as the salsa will not emulsify (combine) well.
Serve hot alongside entrees like grilled chicken, pork chops, fajitas, or great cold for dips with tortilla chips.
Leftovers (if any) keep well in the fridge.