Tomatillo Salsa

[bajageoff]

This is a quick and easy recipe that works great with a nice steak. You will need:

12 fresh Tomatillos
3-4 peeled cloves of garlic
1-2 serrano chiles
1 bunch of cilantro
salt

Remove the husks of the tomatillos and rinse in warm water to get the stickyness off. Broil the tomatillos, garlic and serrano chiles in the oven until they start to get brown. At this point I usually turn off the broiler and allow everything to remain in the oven and cook slowly. Cut off the tops of the cilantro and throw them in the food processor. Add the rest of the items from the oven and blend them into a nice smooth salsa. Add salt to your liking.

Pour the tomatillo salsa until it fills up the bottom of the plate. I will usually grill a New York Steak and then plop it right in the middle of the plate. It is a really nice presentation and a great accompanyment to beef, but could also work well with chicken or fish too.

[AEntind]

IngredientsTomatillo Salsa: 1 pound tomatillos, husked and rinsed 1 jalapeno, stemmed 1 small Spanish onion, quartered 5 to 6 garlic cloves 1 tablespoon kosher salt 1 bunch fresh cilantro, leaves coarsely chopped 2 lime, juiced Vegetable oil, for frying 12 corn tortillas Kosher saltDirectionsBring a pot of water to a boil and add the tomatillos, jalapeno, onion, garlic, and 1 tablespoon salt. Reduce the heat and simmer gently for 5 to 10 minutes until the tomatillos are soft but have not burst. Drain and reserve cooking liquid. Add the cooked vegetables to a blender with the cilantro leaves and lime juice. Pour in 1/4 cup of the reserved cooking liquid and process to a coarse puree - be careful when you process the hot liquid as it will expand - so make sure you hold the lid down firmly. Taste and adjust seasoning with more cilantro, lime juice, or salt according to preference.Prepare corn chips. Preheat oil to 375 degrees F. Cut tortillas into large wedges and deep- fry in batches until golden and crispy, approximately 1 to 2 minutes. Season immediately with salt so it sticks and serve warm chips with tomatillo salsa. When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

[advelaafforie]

I know its a little early in the season for salsa although I did just feed my chile plants and put in some tomatoes & cilantro last weekend but I need to make some salsa tonight. And I have lost the recipe I used to use.So I was wondering what favorite recipes yall have? Time to try something new

[gillyronald]

No, but I did try some on waffles one time. The taste was good at the start, but too much water made the waffles soggy after a little bit.

[jasmine]

Wow..., sound delicious...

[arielA]

made the salsa it was yummy
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[aneshiya]

I tried it.it was delicious.

[seattlelimoforhire]

You can't find what? tomatilla salsa ... or tomatillos to make your own salsa? I don't know what you're looking for a recipe for! .... if you're making enchiladas, why not use enchilada sauce? There are green ones in cans too....



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