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Fresh Tomatillo Salsa
This recipe will help you make a party size batch of tomatillo salsa. You could also use it to make salsa to freeze or can for future use. This peppery salsa is a wonderful recipe to make for chips, tacos, or grilled meats. Use it as a condiment at any meal. Put some in an omelet or serve it as a side with your scrambled eggs. You will see how versatile this spicy recipe can be.
This recipe is cooked, which blends the flavors of the peppers and tomatillos together, creating a delicious difference when compared to fresh tomatillo salsa that is just chopped and mixed. Both are definitely great and have their place, but sometimes it is nice to have a choice. You could save the fresh version for summer when tomatillos are available, and serve this recipe when you cannot get them easily. Pour it over your enchiladas or place a spoonful on top of your grilled pork or chicken for a real treat.
Choose your ingredients carefully. Fresh ingredients make the best recipes. Tomatillos are usually available seasonally, so stock up and preserve some of this delicious salsa verde to use the rest of the year. Jarred salsas from the store will not hold a candle to this delicious homemade version. This is a super simple salsa recipe that you can keep on hand for whenever you need it. It is so convenient to just open up a package of homemade salsa. You get all the flavor and none of the preservatives.
Large Batch Tomatillo Salsa
Ingredients -
1 poblano pepper, stemmed, halved and seeded
½ large white onion, cut into wedges
4 cloves garlic
2-¼ pounds tomatillos, husked and rinsed
½ teaspoon ground cumin
¼ cup fresh lime juice
1 Tablespoon distilled white vinegar
1-½ teaspoons sugar
Kosher salt
3 red jalapeno peppers, thinly sliced into disks
Fresh cilantro, chopped (garnish)
Preparation:
Preheat your broiler. Lay the poblano halves with skins facing up on a broiler pan covered with foil. Add the onion and garlic. Broil until the pepper is charred and the garlic and onion are browned; about 8 minutes. Let the pepper cool enough to handle, and then peel.
Pulse the tomatillos in your food processor in small batches until they are coarsely chopped. Move to bowl.
Add the poblano pepper, onion, and garlic to the food processor and chop them coarsely. You want to have chunks, not liquid. Move to a wide saucepan. Add the lime juice, cumin, vinegar, sugar, and 1 tablespoon of salt. Bring this mixture to a boil and cook 3 or 4 minutes until it is slightly reduced. Stir occasionally.
Add the tomatillos and jalapenos to the saucepan, cover and bring back to a boil. Cook until heated through; approximately 3 or 4 more minutes.
Let cool and serve. Extra can be frozen.
(Makes 4 cups)
