Ingredients
-
12
-
2
-
1/2
-
1/2
-
4
-
2
-
2
-
1/4
-
1
-
2
-
-
-
-
-
Directions
Mexican Take-Out Tomatillo Salsa, Tomatillos – small spherical green fruits that are surrounded by paperlike husks – are the key to this spicy, sweet-tart salsa From the Take-Out Menu Cookbook, I’d say this tastes like Salsa Heaven!! Tart, spicy-sweet, and something I’d expect to see served at my favorite Mexican restaurant! I substituted jalapenos for serranos, leaving out some of the seeds and membranes to keep at our preferred level of zinginess Also I reduced the sugar to 3/4 teaspoon then forgot to add water in Step 4, but that made for thicker salsa without having to boil it down I did still simmer the salsa, per Step 5, in my cast iron skillet and am VERY pleased with this recipe Thanks so much!, I’d say this tastes like Salsa Heaven!! Tart, spicy-sweet, and something I’d expect to see served at my favorite Mexican restaurant! I substituted jalapenos for serranos, leaving out some of the seeds and membranes to keep at our preferred level of zinginess Also I reduced the sugar to 3/4 teaspoon then forgot to add water in Step 4, but that made for thicker salsa without having to boil it down I did still simmer the salsa, per Step 5, in my cast iron skillet and am VERY pleased with this recipe Thanks so much!
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Steps
|
1
Done
|
Preheat the Broiler. Line a 13 X 9-Inch Pan With Foil. |
|
2
Done
|
Place the Tomatillos and Chiles on the Foil and Broil For About 5 to 10 Minutes, or Until Dark Brown Spots Develop on the Chiles and Tomatillos. |
|
3
Done
|
Cool, Then Transfer to a Blender, Including All the Juices That Have Run Out Onto the Baking Sheet. |
|
4
Done
|
Add the Cilantro, Onion, Garlic, Lime Juice, Vinegar, Salt, Sugar, and 1/4 Cup Water. Blend to a Puree. |
|
5
Done
|
Heat the Oil in a Medium Skillet Set Over Medium Heat. Add the Tomatillo Puree and Bring to a Boil. Continue to Cook, Stirring, Until the Salsa Has Thickened Slightly, About 5 Minutes. Remove from the Heat and Taste For Seasoning; Adjust If Necessary. Transfer to a Serving Bowl and Serve at Room Temperature or Chilled. |
|
6
Done
|
Make Ahead: This Salsa Can Be Made Ahead and Kept Covered in the Refrigerator For Up to a Week, or Frozen Up to 2 Months. |
