I love tomatillo salsa or salsa verde in roasted dishes and braises. Big, fresh, vibrant flavours. Roasted chicken, pan fried pork chops, nachos, green pork chili. Everything is better with tomatillo salsa. Might be more powerful than bacon.
This tomatillo salsa recipe is more than just something to dip tortilla chips in. You can pretty much use salsa from a jar for that. Salsa is Spanish for sauce. Think of it that way. This is a foundation for more complex dishes. Season a chicken with some Mexican or cajun seasoning. Roast it off. Use the tomatillo salsa to deglaze your pan. Thin it with a little stock. The flavours of the chicken blend into the salsa to make a fantastic sauce. Do the same thing with some pork shoulder. Or brown some pork stew and add a couple cups of it to braise. Make enchilada sauce. It all works.
Tomatillo salsa. Salsa verde. Tomatillo jalapeño sauce. Just damn good.
- 1½ pounds fresh tomatillos
- 1 white onion
- 3 cloves garlic
- 2 jalepeno peppers
- ⅓ cup cilantro
- ¾ tsp salt
- 2 Tbsp vegetable oil
- ½ cup chicken or vegetable stock
- Cut onion into three big slices
- Heat a cast iron frying pan or comal over medium heat.
- Dry roast onions, jalepenos and garlic cloves in the comal until lightly charred.
- If you don't want your salsa too hot, scrape out the ribs and seeds after roasting the jalepenos.
- Bring a pot of well salted water to boil. Remove husks and cook tomatillos until they turn pale - around 4 minutes.
- Combine all ingredients except oil and chicken or vegetable stock in a blender or food processor and puree.
- Heat oil in a saucepan.
- Add pureed salsa to the pan and fry over medium high heat for 3-4 minutes.It will spatter when you add the salsa so be ready.
- Reduce heat, add chicken stock and simmer for 10 minutes