Sure, you can easily buy versions of tomatillo salsa at the store, but nothing compares to a fresh batch made in your own kitchen. The great thing about this recipes is that you can make it as mild or as spicy as you like; simply taste as you go. Serve with chips or over eggs; either way, nothing beats having fresh salsa on hand!
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Things You'll Need
1 lb tomatillos, husks removed, rinsed and dried
1–2 serrano chilies
1/2 small white onion, roughly chopped
3 garlic cloves
1/3 cup cilantro leaves
Salt, to taste
A few pinches of sugar (optional)
Medium skillet
Blender or food processor
Step 1
Set a dry skillet to medium heat. Once the pan is hot, add the tomatillos, serrano chile, and the garlic cloves.
Step 2
Cook the tomatillos, chile, and garlic for 10–12 minutes, or until softened and blistered. Make sure to rotate ingredients a few times to get an even blister. Keep an eye on the garlic and remove it from the skillet once it has a bit of color.
Tip
Be careful not to overcook the garlic, as overcooked garlic will give it a bitter taste.
Step 3
Add the blistered tomatillos, serrano chile (with top removed), garlic, onion, and cilantro to a blender or food processor, and blend until smooth or slightly chunky, if preferred. Add salt to taste. If the salsa is a bit sour, add a few pinches of sugar.
Tip
If you aren't a big fan of spicy salsa, add the serrano chile in increments to control how spicy you want your salsa to be.
Step 4
Pour the salsa into a container and allow it to cool in the refrigerator before serving. Store in an airtight container for up to seven days.
