Nothing beats making this at home. Nothing in a store even compares.
10-12 medium Tomatillos
Make sure they are firm and the outer husk is tight to the skin, not baggy or loose. Don’t buy very small ones or anything soft. Big ones are fine.
1-2 whole jalapeno peppers
These should be firm too.
Clove garlic, small onion, tablespoon fresh lime juice, fresh cilantro, salt & pepper, onion powder, garlic powder.
Blender or food processor, frying pan, slotted spoon, chips and oil.
Optional
A few other green peppers. Not bell peppers, Italian frying peppers or other slightly spicy ones. Improvise but only use green. If you put red ones in there the color gets gray. You can also stir in a little Mexican beer at the end for drunken salsa.
--------------
Put a large pot of water up to boil. Like it was for pasta.
Remove outer husks and clip stems (don’t cut into flesh) from tomatillos and wash any dirt. Wash Jalapenos.
Reduce heat to medium so water isn't a rapid boil. Put tomatillos and peppers in the water, cover and let cook for 20 minutes. The tomatillos may fall apart so make sure water is very hot but mostly calm.
While tomatillos and jalapeno are cooking, dice a little onion and garlic clove. Put on LOWEST heat, add a little oil to frying pan (just so they don’t stick) and let “sweat” for 20 minutes so nothing browns. Remove pan from heat and let cool to room temp.
When tomatillos and jalapeno are ready, use the slotted spoon to remove and drain over pot and put in a bowl to cool completely to room temperature. Remove any stems, keep seeds and skin.
Get all ingredients ready. This will be quick.
Put 1 jalapeno (stem removed), cooked onion & garlic, big pinch cilantro, lime juice, salt & spiced in blender. Run low until smooth - 15 seconds.
Make sure they are firm and the outer husk is tight to the skin, not baggy or loose. Don’t buy very small ones or anything soft. Big ones are fine.
1-2 whole jalapeno peppers
These should be firm too.
Clove garlic, small onion, tablespoon fresh lime juice, fresh cilantro, salt & pepper, onion powder, garlic powder.
Blender or food processor, frying pan, slotted spoon, chips and oil.
Optional
A few other green peppers. Not bell peppers, Italian frying peppers or other slightly spicy ones. Improvise but only use green. If you put red ones in there the color gets gray. You can also stir in a little Mexican beer at the end for drunken salsa.
--------------
Put a large pot of water up to boil. Like it was for pasta.
Remove outer husks and clip stems (don’t cut into flesh) from tomatillos and wash any dirt. Wash Jalapenos.
Reduce heat to medium so water isn't a rapid boil. Put tomatillos and peppers in the water, cover and let cook for 20 minutes. The tomatillos may fall apart so make sure water is very hot but mostly calm.
While tomatillos and jalapeno are cooking, dice a little onion and garlic clove. Put on LOWEST heat, add a little oil to frying pan (just so they don’t stick) and let “sweat” for 20 minutes so nothing browns. Remove pan from heat and let cool to room temp.
When tomatillos and jalapeno are ready, use the slotted spoon to remove and drain over pot and put in a bowl to cool completely to room temperature. Remove any stems, keep seeds and skin.
Get all ingredients ready. This will be quick.
Put 1 jalapeno (stem removed), cooked onion & garlic, big pinch cilantro, lime juice, salt & spiced in blender. Run low until smooth - 15 seconds.
Add drained tomatillos one at a time and pulse the blender. Add lime and salt and pepper to taste. Add second jalapeno for more heat.
Add a little filtered water or beer if salsa is very thick.
Can be eaten immediately but its best after 4 hours or longer in a sealed container in the fridge.
Can be eaten immediately but its best after 4 hours or longer in a sealed container in the fridge.
