Try this tomatillo salsa as a sauce for roasted pork or chicken. Mix it into a green pork chili. There's all kinds of places you can use it. Just keep in mind if you want one for chips and salsa don't bother roasting the onions, jalepenos and garlic.
Servings: 4 cups
- 1 1/2 pounds fresh tomatillos
- 1 white onion
- 3 cloves garlic
- 2 jalapeno peppers
- 1/3 cup cilantro
- 3/4 tsp salt
- 2 Tbsp vegetable oil
- 1/2 cup chicken stock - vegetable stock works too
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
Serving: 4cups | Calories: 134kcal | Carbohydrates: 14g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Sodium: 448mg | Potassium: 547mg | Fiber: 3g | Sugar: 8g | Vitamin A: 360IU | Vitamin C: 31.3mg | Calcium: 22mg | Iron: 1.2mg