Cooked Tomatillo Salsa
- Total Time
- 40 minutes
- Rating
- Comments
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Ingredients
- 1pound fresh tomatillos, husked and rinsed, or 2 13-ounce cans, drained
- 2 or 3jalapeño or serrano chiles, stemmed, seeded for a milder salsa
- ¼cup chopped white onion, soaked for 5 minutes in cold water, then drained and rinsed
- 2large garlic cloves, peeled
- ½cup chopped cilantro
- 1tablespoon grapeseed oil, sunflower oil or canola oil
- 2cups chicken stock or vegetable stock
- Salt to taste (½ to 1 teaspoon)
Nutritional analysis per serving (4 servings)
119 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 3 grams polyunsaturated fat; 13 grams carbohydrates; 3 grams dietary fiber; 7 grams sugars; 4 grams protein; 593 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the tomatillos in a saucepan, cover with water and bring to a boil. Reduce the heat and simmer for 8 to 10 minutes, flipping them over halfway through, until softened and olive green. Drain and place in a blender. Add the chiles, chopped onion, garlic, salt, and cilantro sprigs. Blend until smooth.
- Step 2
Heat the oil in a large, heavy saucepan or skillet over medium-high heat until it ripples. Drizzle in a drop of tomatillo purée to test the heat. If it makes a lot of noise and sputters immediately, the oil is hot enough. Add the tomatillo purée, and stir constantly until it thickens and begins to stick to the pan, about 5 minutes. When you run your spoon down the middle of the pan it should leave a canal. Stir in the stock, bring to a simmer, and simmer 10 to 15 minutes, stirring often. The sauce should coat the front and back of your spoon. Taste and adjust seasoning. Remove from the heat. Serve warm or at room temperature.
- Advance preparation: Both salsas will keep for 3 to 4 days in the refrigerator. You will need to thin out the fresh salsa with water. The cooked salsa freezes well.
Private Notes
Comments
Roast the raw tomatillos to black first. Double garlic use better than boullion and coconut aminos to add umami. Use 1 sm can mild hatch chiles
Our Mexican au pair loves this and I found her scraping it from the jar today. That says it all!
When I have extra tomatillos from the garden, I make this and freeze it. It is a real treat in the winter when making enchiladas or chicken. So savory and yet tangy.