(Image 1)
(Image 2)
(Image 3)
A bit more tart than a red salsa, this recipe utilizes Mexican Husk Tomatoes (also known as Tomatillos). This salsa tastes great with your favorite tacos, or even alone as a snack with a bag of tortilla chips!
Note 1: Even if they are of the same type, peppers vary widely in spice level depending on the harvest. If you are sensitive to spice, considering adding half the amount of pepper, and increasing it as needed once the salsa has been blended and can be sampled.
Prep Time: 10 Minutes | Cook Time: 10 Minutes | Total Time: 20 Minutes
Special Equipment
Blender
One Large Pot
Ingredients (US Standard)
6 Tomatillos (20oz)
1 loose cup Cilantro Sprigs
1/4 cup White Onion
1 and 1/2 Serrano Peppers (or more or less, to taste - See Note 2)
1tsp Salt
1tsp Low Sodium Chicken Bouillon (if you cannot access low sodium, omit salt and add to taste after blending)
1 cup of Water
Ingredients (Metric)*
6 Tomatillos (570g)
20g Cilantro Sprigs
50g White Onion
1 and 1/2 Serrano Peppers (or more or less, to taste - See Note 2)
6g Salt
6g Low Sodium Chicken Bouillon (if you cannot access low sodium, omit salt and add to taste after blending)
237mL Water
*All metric units are converted and should be considered more or less.
Method
Remove the stems from the peppers and the peel from the tomatillos. Add them to the large cooking pot, filled with water. (The tomatillos and peppers will float, but there should be enough water to fully saturate them).
Heat the pot on High, until the water comes to a rolling boil. Continue to boil until the tomatillos have turned 90% yellow (See Image 2).
Transfer the tomatillos and the pepper to the blender. Add the remaining ingredients (Onion, Cilantro, Salt, Chicken Bouillon, Water). Blend on High for just a few seconds, until all ingredients are incorporated into a salsa.
Taste the salsa. Add additional salt or serrano peppers as needed. The salsa will thicken as it cools.
Nutritional Data
Total Yield: About 3 cups (777g)
Servings: 24
Serving Size: 2tblsp (32g)
Calories: 3 | Protein: 0.1 | Carbs: 0.5 | Fiber: 0.3 | Fats: 0.1
This is a family recipe and is not derived from another existing recipe. Please give proper credit if re-posting.
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